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Peanut Butter Cheesecake: Original recipe

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Cheesecake with peanut butter and chocolate

Do you know these little chocolate bars - filled with crunchy peanuts, tender caramel and a secret candy cream? Almost as tasty is our Peanut Butter Cheesecake - only better.

Our favorite cake treats: a New York cheesecake. In combination with chocolate, peanuts and caramel - a pleasure. The great thing is that only the bottom of our Peanut Butter Cheesecakes is baked. The filling turns into a creamy delicacy in the fridge. Especially in summer - a dream!

Peanut butter with jam and honey. Or on banana and apple carving - either you love it or hate it, the peanut butter. We too are not satisfied with the little things and look forward to a nutty chocolate bar in large format - a Peanut Butter Cheesecake with chocolate.

Peanut Butter Cheesecake

Ingredients (16 pieces)

250 g flour, 75 g muscovado sugar (substitute brown sugar), 1 pinch salt, 125 g butter, 1 egg, 250 g dark chocolate, 250 g whipped cream, 1 cube (25 g) coconut fat, 50 g almonds + hazelnut kernels, 50 g roasted peanuts (without salt), 4 sheets of gelatine, 3 cups (à 175) double cream cheese, 125 g sugar, 100 g peanut butter, 3 egg whites, flour for the work surface, baking paper

preparation

1. Mix the flour, Muscovado sugar and salt in a bowl. Add butter in pieces and egg. First knead with the dough hook of the hand mixer, then with your hands to a smooth dough. Cover and allow to cool for approx. 30 minutes. Roll out a round (26 cm Ø) on a floured work surface and place on a baking tray lined with baking paper. Bake for 12-14 minutes in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer). Let cool down.

2. Chop the chocolate. Heat cream with coconut oil. Remove from heat and let melt chocolate. Roast almonds and hazelnuts in a frying pan without fat. Remove and allow to cool. Chop almonds and nuts roughly. To make the short crust pastry a cake ring. Approximately Spread half of the chocolate cream on the floor, leaving a 1 cm wide rim free. Approximately Sprinkle 1/3 of the nut mixture and let cool for about 30 minutes.

3. Soak gelatine in cold water. Cream cheese, 50 g sugar and peanut cream with the whisk of the hand mixer. Beat the egg whites until stiff, adding 75 g of sugar. Press gelatine well, dissolve gently. Stir a little cream under the gelatine. Then stir everything under the remaining cream, fold in egg whites. Put the cream on the floor and smooth it out. Approximately Refrigerate for 30 minutes.

4. Stir the remaining chocolate cream until smooth. Carefully spread on the cream cheese cream and spread. Sprinkle on the remaining nut mixture. Leave to cool for at least 2 hours.

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