Peanut Cheesecake

First, prepare the bottom layer: Place all ingredients into a medium-sized bowl and mix them. Then, prepare a round cake tin (Ø 25 cm), pour the mixture into it, and press it down evenly with the bottom of a glass to form a uniformly thick layer (approx. 0.5 cm) and place it in the refrigerator.

Meanwhile, prepare the thick pudding: Measure the milk in a measuring cup and pour ½ of the milk into a medium-sized saucepan, heating it for 2–3 minutes over low heat. Whisk the pudding powder 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 powder and cook over medium heat until a thick pudding forms (this will take approx. 2–4 minutes). To prevent a skin from forming on the surface of the pudding, cover it with cling film. Then, let it cool in the refrigerator for at least 2–3 hours.

While the pudding cools, 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 in the food processor and whisk until combined. Then, take the round cake tin with the prepared bottom layer out of the refrigerator, pour the whipped cream layer onto it, and smooth the surface.