Have you ever tried peanut butter cheesecake? It’s time…

Peanut butter has become increasingly famous, especially among sports fans, for its energy potential. Therefore, more and more recipes start to be included, and, as such, today we present something very different: a peanut butter cheesecake.

The cheesecake is a simple dessert to do and that tastes good at any time of the year. With this new and alternative version, you’ll have something to surprise your guests with.

peanut butter cheesecake

Ingredients

• Ingredients for the base:
• 250g digestive biscuits
• 140gr of margarine
• Ingredients for the filling:
• 250g mascarpone cheese
• 200g peanut butter
• 1 c. vanilla essence tea
• 1 package of cream
• 100gr of sugar
• 2 sheets of gelatin

preparation method

• Start by preparing the base: place the biscuits in the glass and crush them well, until they are like flour.
• Add the margarine and mix until it becomes a paste.
• Spread out well, so as to cover the whole shape and take to the fridge for about 30 minutes, to solidify well.
• Place the gelatine sheets in a bowl and soak in cold water.
• Whip the cream with the sugar into chantilly and set aside.
• Place the cheese, peanut butter and vanilla in another bowl and mix well.
• Add the previously melted gelatine and mix for a few more seconds.
• Add the reserved cream and mix with a spatula.
• Pour over the base and take it back to the fridge until it solidifies.

Chocolate Peanut Butter Cheesecake

Ingredients

• Ingredients for the base:
• 200gr digestive biscuits
• 120gr butter
• 1 c. peanut butter soup
• Ingredients for the filling:
• 250g Philadelphia spreadable cheese at room temperature
• 200gr peanut butter
• 200ml cream
• 200gr sugar
• 1 c. vanilla flavor tea
• 3 sheets of gelatin
• Ingredients for the topping:
• 200gr chocolate with 55% cocoa
• 150ml cream

preparation method

• Crush the cookies in a food processor and reserve.
• In a pan, melt the butter with the peanut butter.
• Add the chopped biscuits and mix well until you get a mixture that looks like wet sand.
• Line the base of a removable ring mold with the biscuit mixture. Press down and smooth the surface well and put it in the fridge.
• In the meantime, you can start working on the filling by soaking the gelatin sheets in cold water for about 5 minutes.
• Drain and dissolve in 4 tablespoons of freshly boiled water and set aside.
• In a bowl, beat the cheese with the peanut butter until creamy.
• Add the sugar, the vanilla aroma and the dissolved gelatin sheets and beat a little more.
• Separately, beat the cream until fluffy and fold it into the previous cream with a spoon or spatula.
• Pour the filling over the biscuit base and put it back in the fridge.
• To prepare the topping, heat the cream until it boils.
• Add the chocolate broken into pieces and stir well so that the chocolate melts and obtains a smooth cream.
• With the help of a spatula carefully pour over the filling.
• Place in the fridge for a few hours to allow the dessert to solidify and stay fresh.