Peanut Butter Chocolate Cheesecake

Name: Thermomix recipe: Peanut Butter Chocolate Cheesecake
Prep time: 10 min
Cook time: 15 min
Ingredients: 240 Grams butter shortbread biscuits (I used Walkers as they are so delish and full of butter, which is why you don't need butter added to the base...though you could if you want!); 210 Grams cream; 75 Grams raw caster sugar; 340 Grams cream cheese; 370 Grams Crunchy or Smooth Peanut Butter; 120 Grams cream; 30 Grams unsalted butter; 150 Grams chocolate dark

Make on Fresco

Serves 8-12 Prep Time 10 minutes Cook Time 15 minutes Rated: Print

The baddest of delicious wickedness all in one amazing pie. Perfect for any occasion requiring copious decadence, think Valentines Day, Easter Mothers

I have been immersed in a Raw Food/Vegetarian project for all you healthy peeps out there, and frankly this is my break out blog! Not Raw! Not healthy! Calorie Laden! All Bad, but tastes so good! Sinfully delicious. If you like peanut and chocolate (and why wouldn't you??) then this is the recipe for you. Almost like an enormous Peanut Butter Cup, but better. Enjoy...and don't say I never give you anything! (While you wait patiently for the healthy Vegetarian book that is coming your way.)

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Need

The Pie
240 Grams butter shortbread biscuits (I used Walkers as they are so delish and full of butter, which is why you don't need butter added to the base...though you could if you want!)
210 Grams cream
75 Grams raw caster sugar BUY
340 Grams cream cheese
370 Grams Crunchy or Smooth Peanut Butter Recipe
Ganache Topping
120 Grams cream
30 Grams unsalted butter BUY
150 Grams chocolate dark BUY

Do

1: Pre heat oven to fan forced 180ºC. Grease and line the base of 22cm spring form tin with baking paper.
2: Place shortbread into Thermomix bowl and mill 10 sec/speed 8.
3: Press into the prepared tin and bake for 10-15 minutes until golden. Cool.
4: Place cream and sugar into Thermomix bowl and cook 5 min/50ºC/speed 1-2.
5: Add cream cheese and peanut butter and mix 15 sec/speed 5.
6: Pour onto biscuit base and smooth top with spatula. Set in the fridge until cold before making ganache topping.
7: To make ganache, place cream into Thermomix bowl and heat 3 min/90ºC/speed 2.
8: Add butter and chocolate and mix 2 min/speed soft. Blend 5 sec/speed 3.
9: Pour over pie filling and allow to set completely before serving in (very) small slices!

However...feel free to serve in whopping great big slices if you had a week anything like mine!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!