Ingredients
For the crust:
2 Blue Ribbon White Squares
50g butter, melted
For the cheesecake filling:
3 x 230g tubs of cream cheese, softened to room temperature
180g icing sugar
1 cup smooth peanut butter
1 teaspoon vanilla essence
1/2 cup cream, at room temperature
For the chocolate ganache:
1/2 cup cream
100g 70% dark chocolate, broken into pieces
Method
Make the crust:
Place the squares in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
Thoroughly spray with non stick spray the bottoms and sides of 23cm springform pan.
Pour the crumbs into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crumbs firmly into the bottom. Bake in a pre-heated oven 180C for 10 mins until starting to crisp and brown. Set aside to cool
Make the filling:
Using a mixer with a whisk attachment, beat the cream cheese for one minute or until smooth and creamy, scraping down the sides and bottom of the bowl.
Add in the sugar and continue beating until smooth. Add in the peanut butter, vanilla, and cream, beating between each addition and scraping down the sides of the bowl as necessary.
Beat the mixture on medium high speed for about 2 minutes, or until completely smooth and creamy.
Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight.
Make the ganache:
In a small saucepan, bring the cream to a simmer then remove from heat and add chopped chocolate. You can also heat the cream in the microwave. Let stand 1 minute then stir until the chocolate has melted. Stir until smooth.
Allow to cool for 5 minutes before pouring over the cheesecake.
Return the cheesecake to the fridge to chill for another hour before serving. If the cheesecake is too loose to slice and serve, freeze for 30 minutes to 1 hour to firm up. Keep refrigerated or frozen.
