Receita Solta

Irresistible Paçoca Cheesecake: The Brazilian Delight

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Master Receita Solta

Irresistible Paçoca Cheesecake: The Brazilian Delight
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories620 kcal

Resumo para quem tem pressa

"This baked cheesecake unites the classic creaminess of cream cheese whipped with condensed milk with the rustic and striking flavor of Brazilian peanut paçoca on a buttery cookie base. A structured and balanced dessert that brings national identity to the classic oven-baked pie."

Irresistible Paçoca Cheesecake: The Brazilian Delight

O Que Você Precisa Saber

- A pré-cocção da base de biscoito triturado por 10 minutos garante crocância duradoura sem absorver umidade excessiva - O cream cheese batido em velocidade baixa com ovos e leite condensado evita bolhas de ar que racham o recheio - A paçoca esfarelada dispersa óleos naturais de amendoim conferindo sabor intenso e textura fina

Ingredients

Main Course

  • Dough:
  • 200g of cornstarch biscuits
  • 100g of melted butter
  • Filling:
  • 400g of cream cheese
  • 1 can sweetened condensed milk
  • 100g of crumbled paçoca
  • 2 eggs
  • Topping:
  • 50g of crumbled paçoca
  • Grated bittersweet chocolate to taste

Instructions

Main Course

1

Preheat the oven to 180°C (350°F).

2

In a food processor, grind the cornstarch cookies into a powder.

3

Mix the biscuit powder with the melted butter until you get a homogeneous dough.

4

Press this mixture into the bottom of the springform pan and bake for 10 minutes.

5

In a bowl, beat cream cheese until creamy.

6

Add the condensed milk and mix well with the mixer.

7

Incorporate the eggs one by one and the crushed peanut brittle, until the mixture is smooth.

8

Pour the filling over the already baked base and bake for 25-30 minutes.

9

After baking, remove from the oven and let cool completely before unmolding.

10

Finish the topping by sprinkling crumbled paçoca and grated chocolate on top.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Retire o cream cheese e os ovos da geladeira com 30 minutos de antecedência para homogeneizar sem formar grumos frios - Asse o cheesecake até que as bordas estejam firmes e o centro ainda balance levemente como uma gelatina densa - Deixe o doce esfriar dentro do forno desligado com a porta entreaberta para evitar choques bruscos de temperatura

Variations

- Acrescente uma colher de sopa de pasta de amendoim pura ao recheio para intensificar as notas tostadas do amendoim - Finalize o topo com uma ganache cremosa de chocolate amargo antes de espalhar a paçoca esfarelada por cima - Monte a sobremesa em potinhos de vidro individuais para servir porções práticas sem necessidade de desenformar

Substitutions

- O biscoito de maisena da base pode ser substituído por biscoito de aveia e mel ou bolacha de chocolate triturada - A manteiga derretida da massa pode ser substituída por margarina sem sal ou óleo de coco sem cheiro morno - O chocolate meio amargo da cobertura pode ser trocado por calda de doce de leite aquecida com uma pitada de sal

How to Store

Keep the cheesecake covered with plastic wrap or under a dome in the fridge for up to 5 days. Always serve chilled to ensure the velvety and firm texture of the slice when cutting with a spatula or heated knife.

Can You Freeze It?

Freeze the whole or sliced cheesecake without the paçoca topping for up to 60 days in the freezer, well wrapped. To consume, thaw in the refrigerator for 6 hours before finishing with the fresh paçoca and grated chocolate.

What to Serve With

Combines sublimely with a cup of well-brewed drip coffee, coffee with a splash of milk, or mild almond liqueur. For a touch of acidity that cuts through the fat of the cheese, accompany with a few slices of fresh strawberry.

Frequently Asked Questions

Do I need to bake the paçoca cheesecake in a water bath?

It is not strictly mandatory if the oven is at a stable 180°C; The water bath, however, prevents cracks on the surface.

How to know if the cheesecake is baked to the right point?

The center of the tart should tremble slightly when the mold is shaken gently; the filling will finish setting in the refrigerator.

Can I use traditional roll-type paçoca?

Yes, the cork-style peanut paçoca crumbles very easily between the fingers and dissolves homogeneously into the cream.

Why did the cookie crust crumble when cutting?

Press the cookie and butter farofa firmly into the bottom of the pan using the bottom of a straight glass before putting it in the oven.

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