Delicate home cheesecake from cottage cheese is a wonderful treat.
Using a processor, cookies (I have chocolate) are crushed into a crumb.
Combine the cookies, sugar powder and soft butter (I have chocolate). All mix well.
Cover the form for baking with bakery paper. Put the resulting mass on the bottom of the mold and compact the surface. The form is sent to the refrigerator for about 20 minutes.
In the meantime, prepare the filling. Peanuts grind into small pieces.
Chocolate grind into small pieces.
In a bowl, combine the eggs, condensed milk and powdered sugar.
Then add vanilla sugar, cream and a bag of vanilla pudding. Stir until homogeneous.
Enter soft curd (if you have the usual curd, pass it through a fine sieve). Mix the mass with a mixer.
And last but not least, add peanuts and chocolate. Mix well.
Pour the prepared mass onto a cooled base and send it to a preheated oven (175 ° C). Bake for 20 minutes. Then reduce the temperature to 160 ° C and bake for another 35 - 40 minutes. Turn off the oven, open the door and let the cheesecake cool (in the oven). Warm the cheesecake from the oven and cool to room temperature.
In the saucepan, boiled condensed milk (caramel) is brought to a boil (to the state of glaze). Pour hot caramel on the cheesecake. Allow to cool. Put in the refrigerator for the night.
Before serving decorate at will (I have grated chocolate and peanuts).