Chocolate peanut butter cheesecake

Chocolate peanut butter cheesecake

By
From
Baking
Serves
10
Photographer
Vanessa Levis

Some people never get over their love of peanut butter. This recipe originated in America where peanut butter is very popular. I’ve adapted it to suit our tastes and it’s a very pleasant way to enjoy good crunchy peanut butter.

Ingredients

Quantity Ingredient
200g chocolate wheaten biscuits
60g butter, melted
1/2 cup milk, plus 1 tablespoon extra
3/4 cup crunchy peanut butter
250g cream cheese
110g caster sugar
30g dark chocolate, melted

Method

  1. Preheat the oven to 180°C. Line the base of a 20 cm loose-based flan tin with baking paper.
  2. Crush or process the biscuits to fine crumbs. Add the melted butter and the extra tablespoon of milk and process until well combined. Press the mixture over the base and sides of the prepared tin. Bake for 15 minutes, then remove the tin to a wire rack and allow to cool completely.
  3. To make the filling, combine the peanut butter and the 1/2 cup milk in a small saucepan on low heat and stir until smooth. Remove from the heat and cool.
  4. Using an electric mixer with paddle or V-groove beaters, beat the cream cheese with sugar until smooth and stir in the peanut butter mixture. Spoon into the cooled chocolate crust, cover loosely with plastic wrap and chill for several hours until firm.
  5. Put the melted chocolate in a small plastic bag and snip off a corner. Drizzle the melted chocolate finely back and forth over the cheesecake. Return to the refrigerator and leave to set for 15 minutes before cutting into wedges to serve.
Tags:
baking
bakery
margaret
fulton
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