From the recipe collection
Atis and Peanut Cheesecake Bars
Atis and Peanut Cheesecake Bars turns ripe atis pulp, roasted peanuts and full-fat cream cheese into a balanced chilled and carefully set dish with precise handling, heat control and a defined final texture.
- Prep time
- 30 min + at least 6 hr chilling
- Cook time
- 2–3 min
- Yield
- 12 bars
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Inspect the atis pulp carefully, removing every seed without crushing it. Line a 20 cm square tin with baking paper.
- Mix biscuit crumbs, ground peanuts and melted butter. Press firmly into the base of the tin and refrigerate while making the filling.
- Sprinkle gelatin evenly over the cold water and leave for 5–10 minutes to bloom. Warm gently until dissolved without boiling.
- Beat cream cheese with sugar, salt and vanilla until smooth, then mix in the clean atis pulp. Stir two spoonfuls of this mixture into the liquid gelatin, then whisk the tempered gelatin into the remaining filling.
- Whip the cold cream to soft peaks and fold it gently into the filling. Spread over the crumb base, cover and refrigerate for at least 6 hours until firm enough to cut.
- Lift out and cut into 12 cold bars. Keep refrigerated and use within 2 days. This formulation uses gelatin; agar needs a separately developed heated method and is not a direct replacement.