Ingredients:
Biscuit base:
Digestive biscuits
Melted butter
Cheesecake batter:
360g philadelphia (I used light)
100g icing sugar
2tsp vanilla extract
4 heaped tbsp peanut butter (I chose chunky)
Decorations:
1 bar of milk chocolate (200g)
Optional extra chocolate pieces - I used a cadbury chocolate bar and a flake
Optional sprinkles/edible gold dust
Method:
Biscuit base:
1) Blitz the biscuits in a food processor / or with a rolling pin in a bag until into small crumbs
2) Add into a bowl with the melted butter and mix
3) Transfer into your tin and press down, spreading evenly across the bottom of the tin
4) Place into the fridge to chill for 20-30 mins to harden or whilst preparing the cheesecake
Cheesecake batter:
1) Whisk the Philadelphia/cream cheese, icing sugar and vanilla in a bowl until all combined and smooth
2) Add in the double cream and whisk until it starts to have soft peaks
3) Add in the peanut butter and continue to whisk on a medium - high speed until the mixture becomes fluffy but quite thick (be careful not to whisk the cream too much as it will go a funny texture)
4) Pour the mixture into the tin and spread evenly. With any left over mixture put into a fridge-safe container and allow to chill with the cheesecake (you will use this later)
5)Carefully tap the tin onto your surface about 5-10 times to get rid of any air bubbles
6) Place into the fridge for 5-6 hours or overnight
Decorating:
1) When the cheesecake is set prepare the chocolate by melting it and allowing it to slightly cool - this is so it doesn't melt the cheesecake
2) Remove the cheesecake from the tin and pour the melted chocolate on the top and gently spread the chocolate towards the edges. If you want the chocolate drips then push some chocolate off the edges which will naturally run down to form the drips
3) Place back into the fridge for a further 10 mins until the chocolate has set
4) Transfer the leftover cheesecake batter into a piping bag with your choice of medium/large piping tip (I will link mine below as a recommendation)
5) Remove the cheesecake from the fridge and pipe 8 blobs near to the edge leaving an even space between them all.
6) Then decorate by adding on any extra chocolate, sprinkles or edible glitter to add a final touch
7) Place back into the fridge until your ready to serve and enjoy
Tips:
1) If your biscuit batter isn't like a thick paste then add one more biscuit at a time to thicken it up
2) Use a tin with a removable bottom as it's much easier to remove (mine is linked below)
3) Taste test your cheesecake batter before you place into your tin to check you like the sweetness or if it needs more peanut butter
If not sweet enough - add a bit more icing sugar
If not peanut buttery enough - add more peanut butter (tbsp at a time)
4) Make sure to allow your cheesecake enough time to rest - the longer = the better
5) Use leftover cheesecake batter for decoration, and to help hold/stabilize extra chocolate decorations
6) Make sure to allow the cheesecake to cool again after decorating as it will start to melt when being at room temperature for a while
Equipment for this recipe which I recommend:
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