MINI PEANUT BUTTER CUP CHEESECAKES

 

Ingredients :

For the cheesecake base:

250g Oreo type biscuits

125g salted roasted peanuts

100g melted butter

For the cheesecake mixture:

450g Philadelphia cream cheese

90g brown sugar

125g egg

160g peanut butter

50g fresh cream

15 pieces of Cup Reeses chocolate

For the ganache :

150g dark chocolate

150g full cream

Instructions:

Prepare the cheesecake base,

Crush the biscuits in a food processor and add the peanuts.

Mix them with the melted butter and put the mixture into a 20cm pie tin. 

Place the tin in the freezer to firm up while you make the filling.

Prepare the cheesecake cream,

Add the cream cheese to a large bowl and beat until light and fluffy. Add sugar, vanilla, liquid cream and peanut butter and mix until smooth. 

Add eggs and mix.

Stir the quartered Reese's into the mixture.

Pour filling over prepared and cooled base, spreading evenly. 

Bake about 1 1/4 hours or until firm.

Cool for 20 minutes, then place in the refrigerator for at least 4 hours.

Prepare the ganache,

we bring the cream to the boil

Pour the boiled cream over the chocolate 3 times to make an emulsion until it is glossy and smooth, then pour over the cooled cheesecake. 

Garnish with peanuts, reeses and chocolate covered peanut balls.


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