Peanut Butter and Chocolate Cheesecake
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30Mins Prep Time
0Mins Cook Time
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Ingredients

The base
The chocolate layer
The peanut butter layer
The Ganache
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Cooking Instructions

  1. 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.
  2. For the chocolate layer, chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
  3. Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
  4. Add in melted chocolate and immediately mix everything together until well combine. Set aside.
  5. Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
  6. Pour over the prepared base. Spread evenly and place in the fridge for 1 hour for it to set a bit.
  7. 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.
  8. Warm peanut butter slightly in a microwave so that it's runnier. Add into the cream cheese mixture and mix well. Set aside.
  9. Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
  10. Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.
  11. 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.
  12. 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.
  13. Once fully set remove it from the pan, slice and enjoy!