This irresistible cheesecake is the perfect indulgence to fans of peanut butter. In addition, you can freeze it for two months and serve as a bookend to a great dinner and a dessert. A party will be a surprise, we are talking about the exquisite peanut butter cheesecake.
If you like the cheesecakes and you love peanut butter, it points out this recipe that you will love:
Peanut butter cheesecake
Data preparation:
- Preparation time: 30 minutes
- Cooking time: 5 minutes
- Skill level: easy
- Servings: makes 6-8 people
Nutrition per serving:
- Calories: 743
- Protein: 19 g
- Carbohydrates: 53 g
- FAT: 52 g
- Fiber: 2 g
- Sugar: 44 g
- Salt: 0.81 g
Ingredients
For the base
- 50 g butter
- 175 g of biscuits
For the filling
- 5 gelatin sheets
- 500 g ricotta cheese
- 175 g of smooth peanut butter
- 175 g of honey
- 150 ml milk
To decorate
- 270 ml of whipping cream
- 2 tablespoons soft brown sugar
- Caramelised dried fruits chopped peanuts
Preparation
We make the base
Melt the butter in a frying pan. Crush crackers hitting them in a bag with a rolling pin. Mix with the butter until it is well coated. Press the mixture firmly at the base of the mold and cooled in the refrigerator.
We make the filling
Soak the gelatine in water while you make the filling. Put the ricotta cheese in a bowl, then add the peanut butter and honey. Ricotta cheese has a slightly grainy texture so you must beat it until it is smooth. To obtain the desired texture, it is advisable to use a blender.
Take the gelatin soaked in water and squeeze it. Put it in a saucepan with the milk and heat gently until dissolved. Whisk in the peanut mixture, then pour onto the biscuit base. Let stand and cool until set.
Optional freeze
To freeze, leave the cheesecake in the mold, and as soon as it is solid, cover the surface with plastic wrap, then wrap the mould with cling film and aluminum foil.
To defrost, it should put it in the fridge overnight.
Serve
To serve, remove the peanut butter cheesecake with care of the mold. Beat the cream with the sugar until they hold their shape, then spread on top of the cheesecake and sprinkle ground peanut Pralines .
For those who are still more gluttonous, there is another option of the peanut butter cheesecake:
Chocolate and peanut butter cheesecake
This is not for the faint of heart and sweet by nature.On this occasion, we prepare the cheesecake to the oven, to create a light crust on top when cooked, which is even easier to spread the chocolate coating.
The ingredients must be at room temperature. Makes 10 to 12 servings.
Ingredients
For the base
- 200 g digestive biscuits
- 50 g salted peanuts
- 100 grams of dark chocolate chips
- 50 grams of unsalted soft butter
For the filling
- 500 grams of cream cheese
- 3 large eggs
- 3 large egg yolks
- 200 grams of sugar
- 125 ml of sour cream
- 250 grams of soft peanut butter
To decorate the upper part
- 250 ml sour cream
- 100 grams of milk chocolate chips
- 30 grams of brown sugar
Preparation
Preheat oven to 170 ° C.
We make the base
Crush cookies, peanuts, chocolate chips and butter for the base in a food processor.
Put and crushed into a mold and let cool in the refrigerator.
We make the filling
We put in a bowl or food processor with Blender: cream cheese, eggs and yolks of egg, sugar, sour cream and peanut butter, until you get a smooth mixture.
Pour over the stuffing and cooking for 1 hour in the oven. The top should feel dry. Remove it from the oven.
We do cover
Gently warm the sour cream and the chocolate and brown sugar in a small saucepan over low heat, stirring constantly, then remove.
With the help of a spoon, put the coverage very gently over the top of the cheesecake, carefully not to break the peanut butter cheesecake.
Put back in the oven for 10 minutes.
Once out of the oven, let the cheesecake in his mould, cover and place in the fridge overnight.
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