Peanut Butter Cheesecake

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.

1. 1

   Line your tray with parchment paper.

2. 2

   Melt the butter and crush the biscuits into crumbs.

3. 3

   Mix the butter into the biscuit crumb and lightly press it into the tray.

4. 4

   Set in the freezer for 5 to 10 minutes.

5. 5

   Mix the cream cheese with the mascarpone, then add the icing sugar and mix well.

6. 6

   Add the double cream and beat to soft peaks.

7. 7

   Gently fold in the peanut butter without overworking it.

8. 8

   Pour onto the base, smooth out evenly and set in the fridge.

9. 9

   For the fudge layer, mix the peanut butter and icing sugar together to form a soft dough.

10. 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. 11

    For the ganache, bring the butter and cream to the boil.

12. 12

    Pour over the chocolate in two parts and mix well.

13. 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

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.