Peanut butter ripple cheesecake

Recipe from: 21 April 2015
recipes, cake, bake

Ingredients 12
Servings
Time 00:20
  • CRUST:
  • 4
    Tbs
    butter, melted
  • 2
    cup
    ground peanuts
  • FILLING:
  • 480
    g
    full fat cream cheese
  • 1
    cup
    smooth peanut butter
  • 1
    cup
    white sugar
  • 1
    Tbs
    flour
  • 1
    tsp
    vanilla essence
  • 2
    eggs
  • 1/2
    cup
    full cream milk
  • 60
    g
    dark chocolate, melted
 

Method

00:35
 

Preheat your oven to 180°C.
Grease a 23cm spring form tin with butter or a grease proof spray

Crust:

Mix the melted butter and ground peanuts together in a bowl.
Press the mixture down onto the base and the sides of the cake tin.  Make sure it is smooth and in an even layer.

Filling:

Beat the cream cheese, peanut butter, sugar, flour and vanilla essence together in a bowl until the mixture is smooth and creamy. Add the eggs and the milk to the mixture.  
Split the mixture in two equal parts.  
Add the dark chocolate to one half.
Pour half of the peanut butter mixture onto the peanut crumbs.
Pour all of the chocolate mixture on top.  Now add the rest of the peanut butter mixture on top of that.
Swirl the batter around with a skewer or a fork.
Bake in the oven for 30-35 minutes.
Remove from the oven and place the cake in the fridge leaving it in the cake tin until it is completely chilled.  
This recipe works the best if the cake is cooled in the fridge overnight before removing it from the tin.

Recipe reprinted with permission of Netflorist Bakery.
 
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