Peanut Butter Chocolate Cheesecake

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    664

Perfect for any occasion requiring copious decadence, think Valentines Day, Easter....

recipe updated 7 Jun 2019

Ingredients

  • Shortbread icon
    Shortbread
    240g (about 2⅛ cups)
  • Single cream icon
    Single cream
    210ml (1 cup)
  • Golden caster sugar icon
    Golden caster sugar
    75g (about ¼ cup)
  • Cream cheese icon
    Cream cheese
    340g (about 1½ cups)
  • Smooth peanut butter icon
    Smooth peanut butter
    370g (about 1⅛ tsp)
  • Double cream icon
    Double cream
    120ml (½ cup)
  • Unsalted butter icon
    Unsalted butter
    30g (about 2⅛ tbsp)
  • Chocolate 70% icon
    Chocolate 70%
    150g (about 1 cup)

Tools

  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Round pan - 9 x 2"

Step preview

  1. Pre-heat - 180°C
  2. Line a clean round pan with parchment paper
  3. Add shortbread to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blitz - approx 10 sec, speed 8
  6. Transfer content of TM5 bowl to round pan
  7. Press
  8. Bake until light golden and let cool - 15 min, 180°C
  9. Add single cream and golden caster sugar to the TM5 bowl
  10. Cook - approx 5 min, 50°C, speed 2
  11. Then add cream cheese and smooth peanut butter to the TM5 bowl
  12. Mix - approx 15 sec, speed 5
  13. Transfer content of TM5 bowl to pie
  14. Spread evenly
  15. Set in fridge
  16. Add double cream to the TM5 bowl
  17. Heat - approx 3 min, 90°C, speed 2
  18. Then add unsalted butter and chocolate 70% to the TM5 bowl
  19. Mix - approx 2 min, gentle stir
  20. Blend - approx 5 sec, speed 3
  21. Pour content of TM5 bowl into pie
  22. Set completely
  23. Serve
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