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The Peanut Butter Layer
Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract and mix to combine.
Warm peanut butter slightly in a microwave so that it’s runnier. Add into the cream cheese mixture and mix well. Set aside.
Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.
The Ganache
Chop the chocolate into small pieces and place into a bowl. Heat cream just until it’s about to simmer. Pour into the bowl containing chocolate and leave untouched for 3 minutes. Gently whisk to combine.
Pour ganache on top of the cheesecake and swirl the pan around to help the ganache covering the surface. Place in the fridge overnight or until fully set.
Once fully set remove it from the pan, slice and enjoy!
How Transfer To Serving Plate
It’s easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
Please use full fat cream cheese. Meaning, do not use light cream cheese else it won’t set as good.
Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
This recipe doesn’t uses gelatin so it usually takes longer to set.
Use unsalted butter.
Nutrition
Calories: 380kcal | Carbohydrates: 26g | Protein: 5.2g | Fat: 29.1g | Saturated Fat: 15.8g | Cholesterol: 58.1mg | Sodium: 177.1mg | Potassium: 188.2mg | Fiber: 1.8g | Sugar: 16.8g | Calcium: 60mg | Iron: 1.5mg
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