Mini Pasokin Cheesecake
100g milky cookie (like this one)
50g roasted peanuts without skin
40g unsalted butter
400g cream cheese
3/4 cup cane sugar
3 Pasokin Originals or Cocoa Crunch
1 1/2 cup table cream
Dulce de leche and Pasokin Crumbs to decorate
100g dulce de leche
4 units Pasokin
In food processor, mix the milky cookie with peanuts until mixture is thick and crumbly.
Add the butter and process for approximately 2 minutes.
Arrange parchment paper in a removable bottom 6 x 3 cheesecake pan.
Then, add a tbsp of the base dough. Press firmly with your hands so it’s tight against the pan.
In a small saucepan, put gelatin in cold water (according to the brand’s specifications). Meanwhile, combine cream cheese and sugar in a bowl and use an electric mixer to beat until blended.
Combine gelatin and 2 tbsps of the cream cheese mixture in the saucepan and stir over low heat to dissolve (*do not let the mixture boil). Then, add the remaining mixture and whisk. Add the crumbled Pasokin Originals, mix, and set aside.
Beat the table cream until whipped.
Gently pour the cream cheese mixture on the cheesecake base. Refrigerate for 2 hours.
Remove cheesecake from the pan, and place on a serving plate.
With the help of a pastry bag, add the dulce de leche to the top.
Finish with crumbled Pasokin Originals or Pasokin crumbs.
Recipe from: http://www.menudochef.com/single-post/2016/07/15/Mini-Cheesecake-de-Paçoca