Peanut Butter Cheesecake
Aperçu
A no-bake cheesecake with a digestive biscuit base, a cream cheese and mascarpone filling loosened with peanut butter, a layer of peanut butter fudge, and a chocolate ganache on top. No country is named and none applies: this is a modern dessert of the kind made everywhere. It sits in Worldwide Recipes for that reason. Nothing in it is regional. Digestive biscuits are British, mascarpone Italian, and the peanut butter and chocolate pairing is North American in origin. That combination is now international and belongs to no particular kitchen. Africa's own peanut desserts are quite different and worth naming, since peanuts are one of the continent's defining crops. Kuli kuli is the Nigerian fried peanut snack. Meni-meniyong is the Malian sesame and honey brittle. Nkate cake is Ghanaian peanut brittle. None of them resembles a cheesecake. Two practical notes: nothing here is baked, so the times are chilling times rather than cooking, and the source's ingredient list has section headings tangled into it, which has been reconstructed against the method. Contains peanuts.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Line your tray with parchment paper.
- 2
Melt the butter and crush the biscuits into crumbs.
- 3
Mix the butter into the biscuit crumb and lightly press it into the tray.
- 4
Set in the freezer for 5 to 10 minutes.
- 5
Mix the cream cheese with the mascarpone, then add the icing sugar and mix well.
- 6
Add the double cream and beat to soft peaks.
- 7
Gently fold in the peanut butter without overworking it.
- 8
Pour onto the base, smooth out evenly and set in the fridge.
- 9
For the fudge layer, mix the peanut butter and icing sugar together to form a soft dough.
- 10
Roll it out and cut it to the shape and size of the tray, lay it on top of the cheesecake filling, and set in the fridge.
- 11
For the ganache, bring the butter and cream to the boil.
- 12
Pour over the chocolate in two parts and mix well.
- 13
Pour over the cheesecake as the final layer and move the tray around to spread it evenly.
Notes de l’Africook
Notes personnelles de Chef Donkey- Fold the peanut butter in gently at the end. Overworking it after the cream has been whipped knocks the air out and the filling will not set light.
- Chill each layer before adding the next. Pouring ganache onto a soft filling makes them merge into one another.
- Pour the hot cream onto the chocolate in two parts rather than all at once, which is what stops a ganache splitting.
- Use full fat cream cheese and mascarpone. Low fat versions hold too much water and the cheesecake will not set.
- Nothing here is baked, so all the times are chilling times. Allow several hours in total and preferably overnight.
- Contains peanuts throughout, in both the filling and the fudge layer.
Questions fréquentes
Is this baked?
No, nothing in this recipe is baked. The base is set in the freezer, the filling and fudge layer in the fridge, and the ganache sets as it cools. What look like cooking times are chilling times, and the whole thing benefits from several hours or overnight in the fridge before cutting.
Why mascarpone as well as cream cheese?
For texture and richness. Cream cheese alone gives a firmer, tangier cheesecake; mascarpone is softer, sweeter and higher in fat, and the two together give a smoother, more luxurious filling. Using only cream cheese works and gives a sharper, more traditional result.
Are there African peanut desserts?
Yes, and they are quite different. Kuli kuli is the Nigerian fried peanut snack made by pressing the oil from ground roasted peanuts. Nkate cake is Ghanaian peanut brittle. Meni-meniyong is the Malian sesame and honey confection. Peanuts are a defining African crop, but not in this form.
Why won't my cheesecake set?
Usually low fat dairy, or the filling was overworked. Full fat cream cheese and mascarpone are needed, since low fat versions carry too much water. Beating the cream to soft peaks and then folding gently is the other half: over-mixing after that collapses the structure.
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