Peanut Butter and Dark Chocolate Cheesecake
I don’t usually make myself a birthday cake, but this year I did! It was a peanut butter and dark chocolate cheesecake extravaganza! Check out my TikTok page to see how I made it.
I used Oreos for the crust but it would be equally delicious with digestives or Tennis biscuits. I also adjusted the recipe to use slightly less ganache than I used in the test run, because I found the chocolate ganache a bit much, but you can add as much as you like!
I baked with cheese cake using the bain marie method to prevent overcooking and cracking. It is definitely the most foolproof method.
The cake will keep well for about a week in the fridge.
Peanut Butter and Dark Chocolate Cheese Cake
Perfectly decadent cheesecake
Ingredients
Cookie crust
- 1 pack oreos
- ¼ cup melted butter
Filling
- ¾ cup sugar
- 500 g good quality cream cheese room temperature
- 2 eggs
- ½ cup peanut butter
- ¼ cup sour cream
Ganache topping
- ½ cup cream
- 250 g dark chocolate
To finish
- chopped peanuts for decorating
Instructions
Cookie crust
- Crush the cookies (in a food processor or smash them with a rolling pin in a zip-bag). Add the melted butter to the cookie crumbs
- Prepare a 20cm springform tin by double lining it with foil. The foil is essential as the tin will be placed in a bain marie.
- Press the cookie base into the bottom of the tin and place in the fridge to set.
Filling
- Preheat the oven to 150°C.
- Beat the sugar and cream cheese until smooth. Add the eggs and beat.
- Add the peanut butter and sour cream and beat until smooth.
- Pour the filling into the cookie crust.
- Place the cake tin in a large baking tray and fill with about 5 cm of water. Carefully slide the tins into the preheated oven.
- Bake for about 45 minute at 150°. The filling should still have a wobble, but the top should be set. Remove the tins from the oven and leave to cool slightly in the waterbath. Remove the tin from the waterbath and chill in the fridge for about 4 hours.
Ganache
- Meanwhile prepare the ganache. Warm the cream on the stove or in the microwave. Add the chocolate and stir until melted and smooth.
Finish
- Once the cheesecake has chilled, remove the cheesecake from the tin and foil and slide carefully onto a plate or board.
- Pour over the ganache and spread on the sides of the cake if desired.
- Decorate with chopped peanuts.
