Cizkejk torta sa Oreos keksi./Cheesecake cake with Oreos cookies.

Cizkejk torta sa Oreos keksi.

-2 solje lomljeni Oreos keksi
-1/4 šolje rastopljeni maslac

-32 g krem sir
-1 1/2 šolje šećera

-1/2 šolje slatke pavlake
-1 šolja kikiriki puter
-3 velika jaja
-1 šolja mini komadići od tamne čokolade

-1/2l Cream/slatka pavlaka
-1 šolja mlecna cokolada

Dodatni Oreos za dekoraciju gornje povrsine torte seckanih kikirikija

1) Dodati mleveni oreos i istopljeni puter. Jako pritisnite na dnu lagano podmazanom kalupu ,obloziti pleh sa folije.
Staviti u frizideru da se stegne masa.
2) spremiti fil od jaja i cokolade

3) U velikoj posudi,mutiti zajedno krem sir, šećer, 1/2 šolje slatke pavlake i maslac od kikirikija. Dodati po jedno jaje u isto vreme i muti penasto.Polako dodati crnu čokoladu.

4) Ukloni iz frižider Oreo kore. Za cheesecake sipati fil preko kore,poravnati povrsinu.

5) Peci u pleh postavljen na posudu sa vrelu vodu u rerni na 350 C.Da se ne bi zapekla krema, za cizkejk fil odozgo.

6) Pecite 60 minuta. Ukloni iz rerne, skinite foliju i ostavite da se hladi, do sobne temperature. Stavite u frižider najmanje 4 sata, ili do preko noći.

7) Preci nožem oko ivice posude radi pomeranja i uklanjanja spoljnog obruca kalupa..

8) Napravite od čokolade Ganache preliv.Na srednje temperature, staviti 1/2 šolje slatke pavlake da se otopi. Dodajte mleko i komade čokolade i mesati dok ne postane glatko. Takođe to možete učiniti i u mikrotalasnoj na 30 sekundi u intervalima, mešanja dok ne bude glatka masa.

9) Sipati  čokoladni ganase preko sira,posuti preko torte  seckani pečeni kikiriki i ukrasite spoljne ivice sa prepolovljeni Oreos.ostaviti u frižideru najmanje 30 minuta i sluziti.

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Dry cake with-Oreos cakes.

INGREDIENTS:

-2 Cups crushed Oreos
-1/4 cup melted Butter

-32 oz-g Cream Cheese
-1 1/2 cup Sugar

-1/2 cup Heavy Cream
-1 cup Peanut Butter
-3 large Eggs
-1 cup dark Mini Chocolate Chips

-1/2 c Heavy Cream
-1 cup Milk Chocolate

Extra Oreos for decorating top and chopped peanuts

1) Combine crushed Oreos and melted butter. Firmly press into the bottom of lightly greased 9-inch springform pan. Wrap pan with tin foil. Refrigerate.

2)  Oven to 350 degrees Fahrenheit.

3) In a large bowl, beat together cream cheese, sugar, 1/2 cup heavy cream, and peanut butter. Beat in one egg at a time. Beat on low until combined and fluffy. Gently fold in dark chocolate chips.

4) Remove from fridge Oreo crust. Pour cheesecake batter over crust, making sure to smooth out the top.

5) Place cheesecake in a roasting pan. Pour very hot water into the roasting pan until it’s about a quarter of the way up. This creates a bain-marie and helps Ensure the cheesecake does not overcook. It’s best to put the roasting pan in the oven, then pour the hot water.

6) Bake for 60 minutes. Remove from oven, remove foil and allow it to come to room temperature. Place in the refrigerator for at least 4 hours, or up to overnight.

7) Run knife around rim of pan to loosen and remove springform rim.

8) Make the chocolate ganache topping. Over medium high heat, bring 1/2 cup heavy cream to a boil. Add milk and chopped chocolate and whisk until smooth. You can also do this in the microwave on 30 second intervals, stirring each time until it’s smooth.

9) Pour over chocolate ganache cheesecake, top with chopped roasted peanuts and decorate the outside edge with halved Oreos. Allow to set in the fridge for at least 30 minutes.

See recipe at:

https://www.cookingpanda.com