See paçoca cheesecake recipe for Mother’s Day – 05/13/2023 – Food

Mother’s Day can be a good opportunity for the family to prepare a special dessert. The paçoca cheesecake by chef Helô Bacellar, a cook trained at Le Cordon Bleu in Paris and who headed the extinct Lá da Venda, is an example of a well-known recipe that manages to go beyond the ordinary.

The recipe was developed by the chef after several tests so that the flavor was light and not too sweet, even with the sweetness of peanut butter. Preparation is simple, but requires refrigeration time, so the suggestion is to prepare it on Saturday and serve it to the family for lunch on Mother’s Day.

> Read all about Mother’s Day: gift tips, where to go and who created the date.

PAÇOCA CHEESECAKE

Yield: 6 servings
preparation: 5 hours (including 3 hours for freezing)

Ingredients:

• 400g peanut butter
• 25 g butter at room temperature
• 300 g cream cheese at room temperature
• 3 eggs
• 200g semi-sweet chocolate, cubed
• 2/3 cup heavy cream, can be canned or canned (160g)

Preparation:

• Cheesecake – Preheat the oven to 160ºC (medium-low). Line the bottom of a 22cm springform pan with baking paper.
• For the base, crumble half of the paçoca in a medium bowl, add the butter and mix until you get a very wet farofa.
• For the cream, crumble the remaining paçoca in the same bowl, add the cream cheese and the eggs, mix until obtaining a homogeneous cream and pour the cream over the base.
• Bake for about 35 minutes, until golden and set (a skewer inserted in the center should come out clean).
• Remove the cheesecake from the oven, let it cool and refrigerate for at least 3 hours before covering and unmolding.
• Coverage – Melt the chocolate in the microwave for about 2 minutes. Add the cream and stir until you get a smooth, shiny cream. Let it cool down before using.
• Drizzle the already chilled cheesecake with the chocolate frosting, letting it drip down the sides, and serve chilled.
• If you want, prepare the cheesecake, sprinkle it with the topping and leave it for up to 3 days in the fridge.