Peanut Butter Chocolate Cheesecake
Serves
10
Total Time
55mins
Calories
664
Perfect for any occasion requiring copious decadence, think Valentines Day, Easter....
- Shortbread240 g
- Single cream210 g
- Golden caster sugar75 g
- Cream cheese340 g
- Smooth peanut butter370 g
- Double cream120 g
- Unsalted butter30 g
- Chocolate 70%150 g
Ingredients
- 1. Pre heat oven to fan forced 180ºC
- 2. Grease and line the base of 22cm spring form tin with baking paper
- 3. Add shortbread to the TM5 bowl
- 4. Blitz with MC in place - approx 10 sec, speed 8
- 5. Press into the prepared tin
- 6. Bake for 10-15 minutes until golden
- 7. Let cool
- 8. Add single cream and golden caster sugar to the TM5 bowl
- 9. Cook - approx 5 min, 50°C, speed 2
- 10. Then add cream cheese and smooth peanut butter to the TM5 bowl
- 11. Mix with MC in place - approx 15 sec, speed 5
- 12. Pour onto biscuit base and smooth top with spatula
- 13. Set in the fridge until cold before making ganache topping
- 14. To make ganache, place cream into Thermomix bowl
- 15. Heat - approx 3 min, 90°C, speed 2
- 16. Then add unsalted butter and chocolate 70% to the TM5 bowl
- 17. Mix - approx 2 min, gentle stir
- 18. Blend - approx 5 sec, speed 3
- 19. Pour over pie filling
- 20. Allow to set completely before serving in (very) small slices!
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
