Peanut Butter Chocolate Cheesecake

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    664
based on 1 ratings

Perfect for any occasion requiring copious decadence, think Valentines Day, Easter....

Inspired by: https://tenina.com/recipes/naughty-naughty-peanut-butter-chocolate-pie

recipe updated 24 Jan 2022

Ingredients

  • Shortbread icon
    Shortbread
    240 g
  • Single cream icon
    Single cream
    210 g
  • Golden caster sugar icon
    Golden caster sugar
    75 g
  • Cream cheese icon
    Cream cheese
    340 g
  • Smooth peanut butter icon
    Smooth peanut butter
    370 g
  • Double cream icon
    Double cream
    120 g
  • Unsalted butter icon
    Unsalted butter
    30 g
  • Chocolate 70% icon
    Chocolate 70%
    150 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Round pan - 9 x 2"

Step preview

  1. Pre-heat oven - 180°C
  2. Line a clean round pan with parchment paper
  3. Add shortbread to the TM5 bowl
  4. Blitz - approx 10 sec, speed 8
  5. None
  6. Bake round pan until light golden and let cool - 15 min, 180°C
  7. Let cool - 15 min
  8. Add single cream and golden caster sugar to the TM5 bowl
  9. Cook - approx 5 min, 50°C, speed 2
  10. Then add cream cheese and smooth peanut butter to the TM5 bowl
  11. Mix with MC in place - approx 15 sec, speed 5
  12. None
  13. Set round pan in fridge
  14. Add double cream to the TM5 bowl
  15. Heat - approx 3 min, 90°C, speed 2
  16. Then add unsalted butter and chocolate 70% to the TM5 bowl
  17. Mix - approx 2 min, gentle stir
  18. Blend - approx 5 sec, speed 3
  19. None
  20. None
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