Peanut Butter Cheesecake with Oat Base

Start by preparing the bottom layer: in a medium-sized bowl, mix the peanuts, 80 g of peanut butter, oat flakes, 20 g of honey, and water until homogeneous. Prepare a round cake pan (Ø 25 cm), pour the mixture into it, and level it using the bottom of a glass to obtain a uniform layer of approximately 0.5 cm thickness. Place the pan in the refrigerator.

Meanwhile, prepare a thick pudding: measure the milk and pour half of the quantity into a medium saucepan, heating it for 2-3 minutes over low heat. In the remaining cold milk, incorporate the pudding powder using a fork. When the milk in the saucepan is warm enough, add the pudding mixture and cook over medium heat, stirring continuously, until it thickens (approximately 2-4 minutes). To prevent a skin from forming, cover the surface of the pudding directly with cling film. Let the pudding cool in the refrigerator for at least 2-3 hours.

While the pudding is cooling, prepare the second part of the cream: in a food processor, blend the cream cheese, fat-free cottage cheese, the remaining 50 g of honey, and the remaining 100 g of peanut butter until smooth. Once the pudding has completely cooled, add it to the mixture in the food processor and blend again. Remove the cake pan from the refrigerator, pour the cream over the base, and level the surface.