Peanut butter ripple cheesecake
Rich, creamy and luxurious.
|4 Tbs||butter — melted|
|2 cup||peanuts — ground|
|480 g||cream cheese — full cream|
|1 cup||peanut butter — smooth|
|1 cup||white sugar|
|1 tsp||vanilla — essence|
|1/2 cup||milk — full cream|
|60 g||dark chocolate — melted|
Preheat your oven to 180°C.
Grease a 23cm spring form tin with butter or a grease proof spray
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.
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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