Categories
 30Mins Prep Time |
 0Mins Cook Time |
 Skill Level |
people
Ingredients
The base
- 150 grams Digestive biscuits
- 60 grams Unsalted butter melted
The chocolate layer
- 115 grams chocolate melted
- 200 grams Full fat cream cheese room temperature
- 30 grams Icing sugar sifted
- 1/2 tsp Vanilla Extract
- Salt a pinch
- 60 ml 35% fat whipping cream chilled
The peanut butter layer
- 200 grams Full fat cream cheese room temperatue
- 60 grams Icing sugar sifted
- 1/2 tsp Vanilla Extract
- 85 grams Peanut Butter
- 60 ml 35% fat whipping cream chilled
The Ganache
- 85 grams chocolate
- 110 ml 35% fat whipping cream
Cooking Instructions
- For the base, blend the digestive biscuits in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix well. Pour into a 7 inch (18 cm) springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.
- For the chocolate layer, chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
- Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
- Add in melted chocolate and immediately mix everything together until well combine. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
- Pour over the prepared base. Spread evenly and place in the fridge for 1 hour for it to set a bit.
- For the peanut butter layer, whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract and mix to combine.
- Warm peanut butter slightly in a microwave so that it's runnier. Add into the cream cheese mixture and mix well. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
- Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.
- For the Ganache, 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.
- 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.
- Once fully set remove it from the pan, slice and enjoy!