Chocolate and Peanut Butter Cheesecake

Indulge in the ultimate treat for peanut butter lovers with this delectable Chocolate Peanut Butter Cake featuring a luscious chocolate crackle base. This mouthwatering cheesecake combines the rich flavors of chocolate and peanut butter to create a dessert that is sure to satisfy your sweet cravings. With its creamy and velvety cheesecake fillings, complemented by the delightful crunch of the chocolate crackle base, this dessert is a masterpiece of flavors and textures. Perfect for special occasions or as a show-stopping finale to any meal, this Peanut Butter Cake is sure to leave your taste buds singing with delight!

INGREDIENTS:

• 90g Copha, chopped
• 90g dark chocolate, chopped
• 3⁄4 cup icing sugar mixture, sifted
• 1⁄2 cup cocoa
• 2 1⁄2 cups Kellogg’s Rice Bubbles
• 1⁄2 cup desiccated coconut
• 500g cream cheese, softened
• 1⁄2 cup caster sugar
• 2 teaspoons gelatine dissolved in 1⁄4 cup boiling water
• 125g dark chocolate melts, melted, and cooled slightly
• 125g white chocolate melts, melted and cooled
• 1⁄4 cup smooth peanut butter
• 300ml thickened cream, whipped
• 4 egg whites, beaten to soft peaks
• 2 tablespoons caster sugar, extra
• 1 cup sugar (for peanut brittle)
• 1⁄2 cup water (for peanut brittle)
• 2⁄3 cup roasted unsalted peanuts (for peanut brittle)

INSTRUCTIONS:

1. Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted, or melt in the microwave on High. Remove from heat.
2. Combine the icing sugar, cocoa, rice bubbles, and coconut in a bowl, add the melted Copha mixture and mix to combine. Spoon into the base of a greased and based-lined 22cm springform pan. Chill until firm.
3. Beat the cream cheese and sugar in the bowl of an electric mixer until smooth. Stir in the gelatine, then divide the mixture evenly between 2 bowls. Add the melted dark chocolate to one bowl and stir well. Add the melted white chocolate and peanut butter to the other bowl and mix well. Fold half the whipped cream into each mixture.
4. Beat the egg whites until stiff peaks, then add the extra sugar and beat until dissolved. Fold half the beaten egg whites into each of the chocolate mixtures.
5. Spread the dark chocolate mixture over the prepared chocolate crackle base then spoon and spread the white chocolate peanut butter mixture over the top. Chill for 3 hours or until set.
6. For the peanut brittle, combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil and cook without stirring until it turns a pale golden color. Pour the hot toffee onto a baking paper-lined tray and scatter with peanuts. Set aside to cool and harden. Break the toffee into shards and use them to decorate the cheesecake before serving.

YIELD:

• Serves 12

SPECIAL INSTRUCTIONS:

• Allow the cheesecake to sit at room temperature for 30 minutes prior to serving as this makes it easier to cut.
• For a simpler topping, use chocolate shavings made with a vegetable peeler.

In the world of desserts, the Chocolate Peanut Butter Cake stands tall as an irresistible delight for all peanut butter enthusiasts. This cheesecake is a culinary masterpiece, combining the luscious flavors of chocolate and peanut butter to create an unforgettable treat for your taste buds. The marriage of the smooth, velvety cheesecake fillings and the crunchy chocolate crackle base is a symphony of textures and tastes that leaves a lasting impression.

Creating this delectable Peanut Butter Cake begins with the careful preparation of the chocolate crackle base. The combination of Copha and dark chocolate creates a smooth and indulgent mixture, which is then perfectly melded with Kellogg’s Rice Bubbles and desiccated coconut to produce a crunchy and chocolaty base that serves as the canvas for the cheesecake.

The process of crafting the white and dark cheesecake fillings requires precision and artistry. Whipping together cream cheese and sugar results in a smooth and creamy mixture, ready to be divided into two bowls. Adding melted dark chocolate to one bowl and melted white chocolate and peanut butter to the other creates two distinct and decadent cheesecake layers. The introduction of whipped cream and beaten egg whites add a light and airy element to each mixture, resulting in a texture that is both rich and delicate.

Layering the dark chocolate mixture over the crackle base and topping it with the white chocolate peanut butter mixture requires a steady hand and an eye for presentation. The result is a visually stunning and flavorful cheesecake that tantalizes the senses with each mouthful.

The grand finale comes with the addition of peanut brittle, a sweet and nutty topping that adds a delightful crunch to the cake. The toffee shards, studded with roasted unsalted peanuts, create a captivating visual and textural contrast, elevating the presentation of the dessert.

As you take a bite of this Chocolate Peanut Butter Cake, you are met with an explosion of flavors that are both familiar and exciting. The rich and creamy cheesecake, complemented by the delightful crunch of the crackle base and the sweet nuttiness of the peanut brittle, makes this dessert a true delight for peanut butter lovers.

The Chocolate Peanut Butter Cake is a dessert masterpiece that showcases the art of flavor pairing and texture balance. Its decadence and innovation make it an impressive addition to any dessert table or a delightful treat for a special occasion. Embrace your love for peanut butter and indulge in the unforgettable experience of this delightful cheesecake.