I have to confess. This recipe was going to be a peanut butter and chocolate cheesecake. I was going to make a dark chocolate ganache to cover the top of the cheesecake, and then sprinkle salted peanuts over the top. It would have been perfect. The contrast of the dark chocolate with the cheesecake, the contrast of the salted peanuts with the dark chocolate……….I felt smug just thinking about it. It was not to be, however, as whilst I was melting it, the chocolate seized, and I was unable to rescue it. Since I like to use (not so cheap but definitely worth it) Lindt chocolate for this, I couldn’t really justify going out to buy more. The cheesecake would have to do as is. But, I was disappointed, mostly in myself as it was my own stupidity which led to the chocolate seizing.
But, onwards and upwards. The basic recipe I am using is the same as the one I had adapted over time and used for my Lotus Biscoff Cheesecake. It is such an easy recipe and over time I have made raspberry, salted caramel, Lotus Biscoff and peanut butter variations on the theme.
This time, I decided only to have the crumb crust on the base and not the sides of the cheesecake. I lined the sides of the loose-bottomed tin with baking paper. I used 100g crushed Hobnobs (use whichever biscuits you prefer) and mixed in 60g melted butter and patted it loosely onto the base of the tin. Put the tin in the fridge to set the base whilst you prepare the rest of the cheesecake.
Then I melted 180g marshmallows slowly in 185ml milk in a non-stick pan. The slower the better. Take the pan off the heat before the marshmallows are completely melted, and give a gentle stir every now and then until they are all melted. Leave to cool for about 10 to 15 minutes.
I beat 500g cream cheese with a teaspoon of vanilla paste (vanilla extract is fine) and then added 6 large heaped dessertspoons of peanut butter. You can use any peanut butter for this, but the ones with no additives are much stiffer and take a bit longer to work into the cream cheese mixture. Then I stirred in the marshmallow mixture until everything was well incorporated, and finally whisked 150ml of double cream until just holding its shape and folded that into the cheesecake mixture.
Pour this onto the biscuit crust and put back in the fridge to set, approximately 4 hours. Lick the bowl. This should go without saying.
This is where you can then top with with chocolate ganache………….instead I just chopped up some salted peanuts and sprinkled them over the top. Salted? Yes, because that sweet – salty thing just works so well.
Invite your friends round, hand out spoons and tuck in!
Wherever you are, whatever you are doing, I hope you have a peaceful day 🙂