Peanut Butter Cheesecake

Start by preparing the base layer: in a medium-sized bowl, mix the peanuts, oat flakes, water, 20 g of honey, and 80 g of peanut butter until smooth. 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 about 0.5 cm thick. Place the pan in the refrigerator.

Meanwhile, prepare a thick pudding: measure the milk and pour half of the amount into a small saucepan, heating it for 2–3 minutes over low heat. In the remaining milk, mix the pudding powder using a fork until completely dissolved. 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 on the surface, cover the pudding directly with cling film. Let it cool in the refrigerator for at least 2–3 hours.

While the pudding cools, prepare the second part of the creamy layer: in a food processor, blend the cream cheese, 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 crust, and level the surface.