Peanut Cheesecake

INSTRUCTIONS

• 1
  First, prepare the bottom layer: In a medium-sized bowl, combine all the ingredients. Then prepare a round cake pan (Ø 25 cm), pour the mixture into it, and flatten it with the bottom of a glass into an evenly thick layer (about 0.5 cm) and place it in the refrigerator.
• 2
  Meanwhile, prepare a thick pudding: Measure the milk in a measuring cup and pour ½ of the milk into a medium-sized saucepan, where you heat it for 2–3 minutes over low heat. Whisk the pudding into the remaining milk with a fork. Once the milk in the saucepan is sufficiently warm, stir in the rest of the milk mixed with the pudding and cook over medium heat until a thick pudding forms (this will take about 2–4 minutes). To prevent a crust from forming on the surface of the pudding, cover it with plastic wrap, which will prevent the layer from forming. Then let it cool in the refrigerator for at least 2–3 hours.
• 3
  While the pudding is cooling, start on the second part of the cream layer: In a food processor, whip the cream cheese, quark, honey, and peanut butter until smooth. Once the pudding has cooled, add it to the whipped mixture and blend. Then take the round cake pan with the prepared bottom layer out of the refrigerator, pour the whipped cream layer over it, and smooth the surface.
• 4
  Let the prepared cheesecake in the pan rest preferably overnight (or at least 3 hours) and then you can serve.