PHOODIE’S TRIPLE PEANUT BUTTER CHEESECAKE 11

 

It’s not often that I weep over food.

Actually, WHAT am I talking about!?

I cry over how INCREDIBLE food is all the time!

That said,  TRUST me when I say, I hovered over this cheesecake in a puddle of tears for HOURS the first time I made and ate it.

It really is THAT GOOD.

Alongside my Nutella Cheesecake (which you can get the recipe for by clicking HERE and which is very similar to the one in this post) I think this PB one is THE BEST CAKE RECIPE ON THIS BLOG.

It is what it says it is and it tastes as damn delicious as it looks. It’s RIDICULOUSLY rich so you only need the smallest of slices – but hang on, who am I to tell you how much of it to eat?!

If you make it, send me a snap!….. Actually send me two – one of the cake and the other of you howling from pure bliss!

INGREDIENTS

(Using 25cm round spring form  cake tin)

FOR THE BASE

250g plain sweet biscuits (I used Digestives)

100g unsalted butter

FOR THE FILLING

500g cream cheese

340g peanut butter (you can use smooth or crunchy)

1 cup icing sugar

1/2 cup thickened cream

4 Reese’s Peanut Butter cups – roughly chopped

FOR THE TOPPING

200g dark chocolate melts

100ml thickened cream

4 Reese’s Peanut Butter cups – roughly chopped

1/4 cup chopped peanuts

METHOD

1) To make the base; crush your biscuits to smithereens. Either with a rolling pin or in a food processor. I like to leave some pieces a little chunkier than others, other people prefer to blitz it until it is like sand. Either way works.

2) Melt the butter in the microwave and pour it on top of biscuit crumbs. Combine with a spoon until you reach wet-sand consistency. Transfer to baking paper lined spring form tin. Press evenly into base and then whack this in to the fridge.

3) To make the filling; combine the cream cheese and peanut butter on medium speed in your electric mixer for a couple of minutes.

4) Add in cream and sugar and mix on medium until well combined. This should take about 5 minutes.

5) Add in chopped chunks of the Resse’s PB cups and combine on low speed for about 1 minute.

6) Transfer to cheesecake base and using a spatula spread mixture into tin evenly. Slam back in to the fridge overnight (or for at least 6 hours)

7) Once set (i.e. the next day or 6 hours later) you will want to top with the ganache, more chopped Reese’s and chopped peanuts. To make the ganache, place the chocolate and cream in a  bowl and melt in the microwave. Do this in 20 second bursts, stirring at each interval. Carry on until they have melted together and are completely combined. Pour over cheesecake evenly and generously cover in Reese’s and nuts.

8) Slap this back into the fridge for at least an hour (preferably 2) and then serve to your lucky guests!!!!!

I added a huge handful of chopped peanuts to my leftover ganache and mixed it together with a spoon. I then turned that mixture into these peanut chocolate truffles.

I am going to do a whole truffle post so stay tuned for that, but here’s a snap of what they looked like!