Name: Chocolate and peanut butter cheesecake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: 200 gram chocolate wheaten biscuits, broken; 60 gram butter, melted; 1/2 cup (125ml) milk, plus 1 tablespoon extra; 1/4 cup (210g) crunchy peanut butter; 250 gram cream cheese; 1/2 cup (110g) caster sugar; 30 gram dark chocolate, melted

Chocolate and peanut butter cheesecake

Serves 10

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

200 gram chocolate wheaten biscuits, broken

60 gram butter, melted

1/2 cup (125ml) milk, plus 1 tablespoon extra

1/4 cup (210g) crunchy peanut butter

250 gram cream cheese

1/2 cup (110g) caster sugar

30 gram dark chocolate, melted

Method

1.Line base of a 23cm loose-based flan pan with baking paper. Process biscuits into fine crumbs. Add melted butter and extra milk and process until combined. Press mixture over base and sides of pan. Chill while making filling.

2.Place remaining milk and peanut butter in a small saucepan and heat on low for 10 minutes, stirring, until smooth. Remove from heat and cool.

3.Using an electric mixer with paddle or V-groove beaters, beat cream cheese with sugar until smooth. Stir in peanut butter mixture. Spoon into crust, cover loosely with plastic wrap and chill for three hours, until firm.

4.Spoon melted chocolate into a small plastic bag and snip off comer. Drizzle over cheesecake. Refrigerate to set for 15 minutes. Cut into wedges to serve.

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Ingredients

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