Peanut Butter Cheesecake
This rich and creamy Peanut Butter Cheesecake features a crunchy chocolate cookie crust, a velvety peanut butter filling, and a decadent chocolate butter ganache topping. It's perfect for celebrations or indulgent treats.
Ingredients
For the Crust
- 200 g Chocolate sandwich cookies 20 cookies
- 50 g Melted Butter (unsalted) 3½ tbsp
- 12 g Brown Sugar 1 tbsp
For the Filling
- 600 g Cream Cheese(room temperature) 2 ⅔ cups
- 150 g Sugar ¾ cup
- 80 g Yogurt (room temperature) ⅜ cup
- 100 g Heavy cream (room temperature) ½ cup
- 172 g Peanut Butter ⅝ cup
- 3 large Eggs (room temperature)
- 10 g Cornstarch/Cornflour 1 tbsp
- ¼ tsp Salt
- 1 tsp Vanilla Extract
For the Topping
- 70 g Dark chocolate (chopped) ½ cup
- 60 g Hot cream ¼ cup
- 10 g Peanut Butter 1 tbsp
- 20 g Hot cream 1½ tbsp
- Roasted peanuts for garnish – 2 tbsp
Instructions
Prep
- Preheat your oven to 180°C (350°F).
- Tightly wrap at least 3 layers of aluminium foil on the bottom and sides of a 7.5-inch springform pan. Set aside.
Prepare the Crust
- Remove the cream from the sandwich cookies.
- Crush the chocolate cookies into fine crumbs. Combine with melted butter and brown sugar until the mixture resembles wet sand.
- Press the crumbs firmly into the bottom of a 7.5-inch springform pan. Bake for 8–10 minutes. Cool completely.
Make the Filling
- Beat cream cheese and sugar on medium speed until smooth.
- Add yogurt, cream, and peanut butter; mix well.
- Beat in eggs, one at a time, until fully incorporated. Add cornflour, salt, and vanilla extract.
Assemble and Bake
- Pour the filling onto the cooled crust. Smooth the surface.
- Place the pan in a larger roasting pan and pour in boiling water around 1-inch up the springform pan.
- Bake at 160°C (320°F) for 90 minutes. Let cool in the oven with the door ajar for 1 hour, then cool to room temperature before refrigerating.
Add the Topping
- Make chocolate ganache by mixing hot cream with chopped dark chocolate.
- Make peanut butter ganache by combining peanut butter and hot cream.
- Spread chocolate ganache on the cheesecake, dollop peanut butter ganache, and swirl. Garnish with roasted peanuts.
Chill and Serve
- Refrigerate for at least 6 hours or overnight. Slice and serve.
Notes
Notes:-
Storage instructions:
- Fridge: Store covered for up to 5 days.
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight.
- Wrap the pan with foil paper to prevent leakage.
- Remove cream from cookies to prevent leakage.
- The base should be completely cooled before pouring filling.
- Use room temperature ingredients.
- Don’t over-mix the batter
- A water bath is used to prevent cracks.
- Prevent seeping in and leaking while filling the water bath.
- For clean pieces dip the knife in hot water before each cut.