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If you feel like a dessert, prepare these delicious baked chocolate cheesecakes, with a crunchy biscuit base and cutlery with Hershey's® pretzel and peanut candy bars, this delicious sweet and salty combination will be a delicacy for your palate.
600 grams cream cheese, at room temperature for the cheesecake
500 milliliters whipping cream, for the cheesecake
1 1/2 sticks XL Hershey's® Milk Chocolate Bar, 124 gc / u (4 oz) melted, for the cheesecake
2 teaspoons liquid vanilla, for the cheesecake
6 Hershey's® Gold Bars, 39 gc / u (1.4 oz), for coverage
1/2 cups Bitter Chocolate Chips Hershery's®
1/4 cups peanut, finely chopped, to decorate
Preparation
For the base, in a bowl mix the biscuit with the butter until it forms a pastry, place in small rings and compact with the help of a spoon. Reservation.
For the cheesecake, with the help of a balloon blender, beat the egg with the sugar until they change color, add the cream cheese cream until integrated, add the cream to beat and beat until the cream doubles its volume. Add little by little the XL Hershey's® Milk Chocolate Bar and the essence of vanilla.
Pour the mixture into the rings on the biscuit base and bake for 1 hour. Chill and refrigerate around 2 hours.
In a bowl, melt Hershey's® Gold Bars in a bain-marie and pour over the cheesecakes, mix with a spatula and refrigerate for 30 minutes more.
Melt ¾ parts of Hershey's® Bitter Chocolate Sparks in the microwave within 30 seconds.
Unmold the cheesecakes and decorate with the melted chocolate, chopped peanuts and the rest of Hershey's® Bitter Chocolate Chips. Let dry and serve.
PRESENTATION
Serve your cupcakes on a plate and decorate with a little melted chocolate, peanuts and sparks.
TIPS
Let the cheesecakes cool down in the oven, so that they will not come down and crack the top.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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