WHITE CHOC & PEANUT CHEESECAKEEllipse
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WHITE CHOC & PEANUT CHEESECAKE

The combination of smooth, creamy peanut butter and decadent white chocolate elevates this classic Philadelphia cheesecake recipe to the next level.

Let's whip it up

Total time:

0 h 0 min

Servings:

0

Difficulty:

Medium

Ingredient list

  • For the crust:
  • Digestive biscuits, crushed 250g
  • Butter 80g plus extra for greasing
  • Smooth peanut butter, at room temperature 2 tbsp
  • For the filling:
  • Philadelphia cream cheese, softened 250g
  • White chocolate, melted 150g
  • Smooth peanut butter, at room temperature 50g
  • Cream, whipped 150g
  • To serve:
  • Mixture of chocolate chips and peanuts, crushed
  • White chocolate, melted 100g

Allergens

Wheat, Milk, Peanuts

1

Butter and line a 23 cm springform cake tin with parchment paper.

2

Place the biscuit crumbs in a bowl.

3

In a small bowl, combine the butter and peanut butter and place in the microwave for about 45 seconds until completely melted.

4

Pour into the biscuit crumbs and stir to coat completely, mixing until the mixture resembles damp sand.

5

Transfer the mixture into the prepared cake tin and press firmly down into the base to create an even layer. Chill in the fridge for one hour to set firmly.

6

In a bowl, use an electric whisk to combine the cream cheese, melted chocolate and peanut butter until smooth and creamy. Fold in the whipped cream.

7

Spoon the filling into the chilled crust, smoothing out the top.

8

Place a sheet of cling film directly on top of the cheesecake and return to the fridge for at least four hours.

9

To serve, decorate the top with the mixture of chocolate chips and crushed peanuts.

10

Drizzle with extra melted white chocolate.

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