PEANUT BUTTER CHEESECAKE

https://s27.postimg.org/mp1i8rxpv/P1320261.jpg

https://s27.postimg.org/9d8azkupf/P1320280.jpg

This no bake peanut butter cheesecake is one of my favorite desserts to make, especially around the holidays. It’s so perfectly rich and indulgent, with the ginger snap crust adding a nice hint of spice. I am using 8 inch pan.

https://s27.postimg.org/kzsf0pi0j/P1320270.jpg

A scrumptuous, peanut butter and chocolatey cheesecake that doesn't need to be baked - it's a gift to you and your guests! It is topped with stunning yellow mirror glaze just for the fine classic effect, but you can just serve it with more chocolate ganache and peanuts!

https://s27.postimg.org/x0dv1fpf7/P1320262.jpg

Ingredients

10 any cookies

2 tbsp of melted butter

200 grams of cream cheese at room temperature

100 gr smooth peanut butter

3-4 tbsp of melted peanut butter for the filling in the middle

3 tbsp of confectioners sugar

¼ tsp of vanilla extract

50-80 gr of dark chocolate

300 ml of whipping cream, chilled

Decorations - dark chocolate, peanut butter cups etc

https://s27.postimg.org/5scfgcq5v/P1320271.jpg

https://s27.postimg.org/fgpvjhkz7/P1320283.jpg

Directions

Step 1 : Add your lotus cookies ( you can use any ginger or digestives) into the food processor with melted butter and blitz. I am using 8 inch pan, so spread the biscuits around and press down into the pan.

Step 2 : Make your cheesecake. In a bowl, add your cream cheese and mascarpone cheese. Then add icing sugar, vanilla extract and mix everything until smooth. In a different bowl add your heavy/double cream and whisk until soft peaks and then combine it with cream cheese mixture.

Step 3 : Divide the mixture into two bowls.

Step 4 : Add dark melted chocolate into one bowl and mix everything together until smooth and chocolaty. Add that chocolate cheesecake layer onto of your biscuits, smooth it over and then add melted peanut butter all over the chocolate layer and place the cake tin into the fridge/freezer to set.

Step 5 : in a second bowl, add peanut butter and mix everything together. Then add peanut butter cheesecake on top of the chocolate layer and smooth it out with spatula. As much as you can, we want a good straight surface to coat our mirror glaze after. Place in a freezer for 6 hours or best overnight.

Step 6 : Make your mirror glaze, let it cool to the right temperature and pour over the cheesecake. Decorate the way you like and place it back into the fridge for at least 30 min to defrost completely before eating. Enjoy!

https://s27.postimg.org/wiiplkzub/P1320291.jpg

FOLLOW ME !

Facebook: https://www.facebook.com/AllasYummyFood

Instagram: http://instagram.com/allasyummyfood

Pinterest: http://gb.pinterest.com/allatinn/

Twitter: https://twitter.com/allasyummyfood

Google + : https://plus.google.com/+AllasYummyFood

Snapchat Code : allasyummyfood

https://s27.postimg.org/5uwb36ttf/P1320282.jpg

All the photography is ORIGINAL AND MINE.

Lots of love,

Alla xox

enkulu