Ingredients for the base:
270g of tea biscuits
100g of melted butter
For the device:
525g of Philadelphia cheese
130 g of caster sugar
250g of peanut butter
1 teaspoon of vanilla extract
120 ml of liquid whipping cream 38 %
For the chocolate ganache:
160 ml of liquid whipping cream 38 %
125g of dark chocolate
Preparation :
1. In a food processor, pulse the biscuits until crumbly. Add the melted butter and pulse again. Press the mixture into the base of a 23cm springform pan. Refrigerate while preparing the base.
2. In a large bowl, beat together the Philadelphia cream cheese and powdered sugar. Beat until smooth and creamy. Add the peanut butter and vanilla extract, and beat again until smooth and creamy. Add the heavy cream and beat for another 2-3 minutes until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake. I added a strip of plastic wrap for easier removal.
4. Prepare the ganache: In a small saucepan, simmer the heavy cream, remove from the heat and add the chopped chocolate. Let it sit for 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let it cool slightly and pour it over the cheesecake. You can pour it directly into the springform pan or open it and then pour in the ganache.
6. Refrigerate for at least 1 hour before serving.
• The cake does not contain gelatin, so it will not be very stable. For best results, freeze the cake 1 hour before serving.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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