Step 1: Base/Crust Preparation
200 g Digestive Biscuits
50 g Butter – melted
50 g Caster Sugar
- Crush the biscuits (with sugar) in a food processor until they become fine crumbs.
- Pour butter in them and stir until all the crumbs are quoted with butter.
- Take the material in your hand and press them to make like loose dough.
- Take the pan in which, the cake needs to be prepared and put a butter paper at the base of the pan. Remember, the base of the pan must be removable.
- Put the crumbs in the pan and press them gently from the back of the glass to get an even surface.
- Chill the crust for 10 minutes in a freezer.
Step 2: Gelatin Preparation
30 g milk
10 g Gelatin
- Soak the gelatin in milk for 10 minutes.
- Before mixing in step 3, Heat the gelatin to become active and mix it in the batter. (It can be heated in microwave for 10-12 seconds and stir to dissolve completely).
Step 3: Peanut butter cheesecake preparation
400 g Philadelphia cream cheese (Or full cream cheese)
250 g Peanut Butter
180 g sugar
130 ml heavy cream
1 Teaspoon Vanilla extract
- Combine the cream cheese, peanut butter, and sugar in a bowl with spatula first and then with a mixer. Mix on medium-low speed until the mixture is creamy, and no remains of cream cheese or peanut butter are visible.
- Now add the cream and mix it until soft peaks are formed.
- Include vanilla extract and gelatin and mix.
- Pour the cream on the crust/base with the help of a spatula and make it even.
- Refrigerate / Freeze the cake over the night.
Step 4: Chocolate Ganache
50 g sweet chocolate
50 g heavy cream
- Divide the chocolate into small chunks and put them in the cream.
- Boil the cream, remove from the stove and stir until all chocolate is dissolved.
- Pour the ganache over the cheese cake.
Anyone can COOK, dare to COOK 