Peanut Butter Chocolate Cheesecake

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!