20 Jun 2016 No Bake Sweet
If the mere mention of peanut butter and cheesecake in the same sentence has you aquiver, then this is the recipe for you. Under the luscious chocolate ganache is a crisp cookie shell; cutting it open reveals a moreish peanut butter cheesecake centre. You can also make mini versions in dariole moulds or mini pudding basins.
Grease the inside of the bowl with oil and line with a double layer of cling film, leaving 10cm excess hanging down the sides.
Soak the gelatine leaves in a small bowl, in just enough cold water to cover, for 5-10 minutes until softened.
Melt the butter in a medium saucepan on the hob or in a bowl in the microwave. Blend the biscuits in a food processor, or seal in a food bag and bash with a rolling pin, until you have fine crumbs. Stir into the melted butter to coat evenly and tip into the prepared bowl. Press the mixture over the entire inside of the bowl in an even layer. Chill in the fridge for 15 minutes to firm up.
Measure the boiling water into a small bowl. Squeeze the excess water from the now-softened gelatine and stir the gelatine into the boiled water until dissolved. Leave to cool.
Blitz the cream cheese, peanut butter, cream and sugar in a food processor until well blended, scraping the sides as necessary. When the gelatine mixture is cool, add to the food processor and blitz again for a few seconds. Spoon into the biscuit bowl, levelling the top with the back of a spoon. Cover with the excess cling film and chill in the fridge for at least 6 hours or overnight, to set.
When ready to serve, prepare the chocolate ganache. Snap the chocolate into a large heatproof bowl and melt either in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, remove from the heat and set aside. Put the cream and butter into a medium pan and bring to a simmer over a medium heat. Once simmering, remove and pour into the melted chocolate, stirring all the time until evenly blended to a smooth chocolate sauce.
Open the cling film on the cheesecake and pull up a little to loosen from the bowl. Place an upturned plate or cake stand on top and turn the whole thing over. Lift the bowl off and carefully peel away the cling film. Spoon ganache over the dome, scatter with chopped peanuts and serve.
This recipe is taken from my book, No-Bake Baking, available in all great bookstores worldwide and on Amazon.
Photo (c) Donal Skehan.
Sunflower oil, for greasing
3 gelatine leaves
100g unsalted butter
2 × 154g packs Chocolate Creme Oreo cookies
2 tbsp boiling water
400g full-fat cream cheese
225g smooth peanut butter
200ml double cream
75g golden caster sugar
25g salted peanuts, roughly chopped
100g dark chocolate (at least 70% cocoa solids)
100ml double cream
1 tbsp unsalted butter
1.2 litre bowl (roughly 16cm across the top and 10cm deep)