Composition / ingredients
Cooking method
In order to make the base of the cake, melt the butter. Crumble the sponge cookies into small crumbs. Mix the butter and sponge cookies. Transfer the mass to a baking dish and refrigerate for 20-30 minutes.
At this time, prepare the cream. Using a mixer, beat the cream cheese. Add sugar, flour and vanilla, beat well. Continuing to beat, add the egg.
Preheat the oven to 180 degrees. Set the baking tray to the middle level. When the dough for the base has cooled, put the baking dish on a baking sheet. Pour peanut butter on top of the cake base. Cover the base with a cream cheese mixture. Bake for about 20 minutes.
Remove the cheesecake from the oven and let cool completely. You can remove the cake from the baking dish with a knife soaked in water. You can serve it on the table.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Peanut butter - 895 kcal/100g
- Biscuit cookies - 378 kcal/100g
