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Chocolate and Peanut Butter Cheesecake

Chocolate and Peanut Butter Mousse Cake Recipe
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Credit: Whisk Media Group
Recipe by: Copha
www.copha.com.au
Average: 4.5 (19 votes)
151 Collected
Difficulty
Easy
Category
Cuisine
Prep:  40 mins (plus 3 hours chilling time)
Cook:  10 min
Serves:  12
Chocolate peanut butter cake made with a chocolate crackle base. This peanut butter cheesecake is one for peanut butter lovers!

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Chocolate and Peanut Butter Cheesecake
Ingredients:
Chocolate Crackle Base
White and Dark cheesecake fillings
Peanut Brittle
Method:
Chocolate Crackle Base
  1. Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted or melt in the microwave on high until melted. Remove from heat
  2. Combine the icing sugar, cocoa, rice bubbles and coconut in a bowl, add the melted Copha mixture and mix to combine. Spoon into the base of a greased and based-lined 22cm spring-form pan. Chill until firm
White and Dark cheesecake fillings
  1. Beat the cream cheese and sugar in the bowl of an electric mixer until smooth. Stir in the gelatine then divide the mixture evenly between 2 bowls. Add the melted dark chocolate to one bowl and stir well. Add the melted white chocolate and peanut butter to the other bowl and mix well. Fold half the whipped cream into each mixture
  2. Beat the egg whites until stiff peaks, then add the extra sugar and beat until dissolved. Fold half the beaten egg whites into each of the chocolate mixtures
  3. Spread the dark chocolate mixture over the prepared chocolate crackle base then spoon and spread the white chocolate peanut butter mixture over the top. Chill for 3 hours or until set
Peanut Brittle
  1. Combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to the boil and cook without stirring until a pale golden colour. Pour the hot toffee onto a baking paper-lined tray and scatter with peanuts. Set aside to cool and harden. Break the toffee into shards and use to decorate the cheesecake before serving
Tips & Hints:
  • Allow the cheesecake to sit at room temp for 30 minutes prior to serving as this makes it easier to cut
  • For a simpler topping use chocolate shaving made with a vegetable peeler

Reviews for Chocolate and Peanut Butter Cheesecake

4.526315
Average: 4.5 (19 votes)