Peanut Butter Chocolate Cheesecake
Make on Fresco
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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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
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!
More
However...feel free to serve in whopping great big slices if you had a week anything like mine!
