peanut butter chocolate cheese cake

first time making a peanut butter chocolate cream cake..

1. usual base – 7 mcvites digestive 105g + 60g melted butter..layer in 8” springform cake tin & fridge 1/2h
2. whisk 300g cream cheese + 30ml milk + 2.5 tbsp fine sugar
3. melt 200g 70% cacao dark chocolate & fold into cream cheese..layer in cake tin 2hrs
4. fold with spoon 150g peanut butter with 1.5tbsp fine sugar and 30ml milk..layer in cake tin

quite tasty… not too sweet..can taste the peanut butter and chocolate cheese layers and also the digest biscuit base.

a heavy cake so not really my favourite..

digestive biscuit base & chocolate cream cheese

first i made the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.

lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.

chocolate cream cheese layer

meanwhile made the chocolate cream cheese layer.

whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.

melt 200g 70% cacao dark chocolate and fold into the cream cheese.

layer the chocolate cheese layer on top of the biscuit base.

return to the fridge for 1hr.

peanut butter and chocolate cheese

fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk.

added the peanut butter layer

lay the finer layer over the cake and place in the fridge.

that’s done!

peanut butter chocolate cheese cake

peanut butter chocolate cheese cake

when serving, remove the springform and cut the cake and serve.

the peanut taste, and also the chocolate cheese were great! and the biscuit layer gave it the usual texture.

a nice cake overall.

it’ a heavy cake and not exactly my favourite kind of cake though.

c.h.e.f andy

Ingredients-

• 7 mcvites digestive biscuit (105g)
• 60g melted butter
• 300g cream cheese
• 60ml milk
• 4tbsp fine sugar
• 1 tsp vanilla essence
• 150g peanut butter

Directions –

1. make the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.
2. whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.
3. melt 200g 70% cacao dark chocolate and fold into the cream cheese.
4. layer the chocolate cheese layer on top of the biscuit base. return cake tin to the fridge for 1hr.
5. fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk. lay the finer layer over the cake and place in the fridge.