Salted Peanut Butter and Chocolate Cheesecake
Creamy, decadent and tastes divine!
Creamy, decadent and tastes divine!
- 1 hour
![]()
Prep time - 1
![]()
Servings - Medium
![]()
Difficulty
Ingredients
For the chocolate layer
- 150g digestive biscuits
- 60g Stork Block
- 115g best quality dark chocolate, broken into pieces
- 200g full fat cream cheese
- 100ml Elmlea Double
- ½ tsp vanilla essence
For the peanut layer
- 200g full fat cream cheese
- 60g icing sugar
- 100g smooth peanut butter
- 100ml Elmlea Double
- ½ tsp vanilla essence
- ¼ tsp sea salt flakes
Topping
- 85g best quality dark chocolate, broken into pieces
- 100ml Elmlea Double
- 1 tsp Stork Block
Instructions
how_make
- Place the biscuits in a polythene bag and crush with a rolling pin
- Grease a 18cm round springform cake tin. Melt the Stork in a saucepan, add the biscuits and coat thoroughly with Stork.
- Sprinkle evenly over the base of the tin and with the back of a spoon press the biscuit crumb down firmly and evenly.
- To make the chocolate layer, melt the chocolate over a bowl of simmering water. In a bowl whisk the cream cheese and icing sugar together. In another bowl whisk the Elmlea and vanilla until very lightly whipped. Lightly fold the cream cheese and the Elmlea into the melted chocolate until blended. Pour over the biscuit base, level the surface and chill in the fridge.
- To make the peanut layer, whisk the cream cheese, peanut butter and vanilla essence together until smooth. Whisk the Elmlea until whipped, fold into the peanut butter mixture with the sea salt flakes. Pour over the chocolate base and level the surface. Chill in the fridge.
- For the topping heat the Elmlea and Stork in a saucepan until simmering, remove from the heat and stir in the chocolate until smooth, then pour over the peanut layer and chill in the fridge, ideally overnight.
- To serve dust with icing sugar.
