Peanut Butter Cheesecake
The filling is a velvety blend of cream cheese, mascarpone, and peanut butter, sweetened to perfection with icing sugar.
Ingredients
For Base (slighty firmer base than in video)
- 250 grm digestives (or similar)
- 120 grm butter
For Cheesecake Filling
- 200 grm cream cheese
- 200 grm mascarpone
- 100 grm peanut butter
- 150 grm icing sugar
For Reeses Filling (softer recipe than in video - easier to work with)
- 100 grm peanut butter
- 80 grm icing sugar
For Ganache
- 150 grm double cream
- 50 grm salted butter
- 100 grm dark Chocolate
Instructions
For Base
- Line your tray with parchment paper
- Melt the butter
- Crush the biscuits into a crumb
- Mix the butter into the biscuit crumb
- Lightly press the crumb into the tray
- Set in freezer for 5-10minutes
For Cheese cake Filling
- Mix cream cheese with mascarpone
- Add sugar and mix well
- Add double cream and beat to soft peaks (see video)
- Gently fold in the peanut butter (do not overwork)
- Pour onto base and smooth out evenly
- Set in the fridge
For “Reese’s Filling”
- Mix peanut butter and sugar together to form a soft dough
- Roll out and cut to the shape and size of the tray
- Lay on top of the cheesecake filling
- Set in the fridge
For Chocolate Ganache
- Bring butter and cream to the boil
- Pour over chocolate in two parts and mix well
- Pour over the cheesecake as the final layer
- Move the tray around to spread out evenly (see video)
Tried this recipe?Let us know how it was!