I have been wanting to make this peanut butter chocolate cheesecake for a long long time..... Yeah, I'm glad that I made this yummilicious cheesecake for my dear daughter's birthday. She liked it very much as well as me!!
Happy Birthday to my beautiful daughter😘💓
Ingredients:
The Base: ( I like thick base so increase the amount of biscuits)
200g digestive biscuits ( mixed some salty soda biscuits.The original recipe use 150g)
80g unsalted butter , melted(The original recipe use 60g)
The Chocolate Layer:
115g semisweet chocolate , melted
215g full fat cream cheese, room temperature( The original recipe use 200g)
30g cup icing sugar), sifted
1/2 tsp vanilla extract
Pinch of salt
60ml whipping cream (35% fat) , chilled
The Peanut Butter Layer:
215g full fat cream cheese , room temperature( The original recipe use 200g)
60g icing sugar , sifted
1/2 tsp vanilla extract
85g peanut butter
60ml whipping cream (35% fat) , chilled
The Ganache:
85g semisweet chocolate
80ml whipping cream (35% fat)
30ml whipping cream (35% fat) (if you want a runnier ganache, add in this . If not, omit this )
Instructions:
The Base:
1. Blend the digestive biscuits in a food processor into fine crumbs.
2. Pour into a bowl and add in melted butter. Mix well.
3. Pour into a 7 inch (18 cm) springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.
The Chocolate Layer:
1. Chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
2. Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
3. Add in melted chocolate and immediately mix everything together until well combine. Set aside.
4. Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
5. Pour over the prepared base. Spread evenly and place in the fridge for 1 hour for it to set a bit.
The Peanut Butter Layer:
1. Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract and mix to combine.
2. Warm peanut butter slightly in a microwave so that it's runnier. Add into the cream cheese mixture and mix well. Set aside.
3. Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
4. Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.
The Ganache:
1. Chop the chocolate into small pieces and place into a bowl. Heat cream just until it's about to simmer. Pour into the bowl containing chocolate and leave untouched for 3 minutes. Gently whisk to combine.
2. Pour ganache on top of the cheesecake and swirl the pan around to help the ganache covering the surface. Place in the fridge overnight or until fully set.
3. Once fully set remove it from the pan, slice and enjoy! Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Recipe adapted from: bea@elmundoeats.com
Happy Making!
Looks delicious. Thanks for sharing:))
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