peanut butter cup cheesecake
This rich and fluffy cheesecake is a low sugar take on an old school recipe. It will be a showstopper at your next event and your guests won't believe it's low sugar!
You will need
- 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 1 x pack Noshu 95% Sugar Free Milk Chocolate Melts
- 2 x packs Noshu 95% Sugar Free White Choc Baking Chips
- 1 x 8-inch round spring form cake tin
- Rolling pin
- Electric mixer
for the base
- 150 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 60 g plain flour
- 60 g butter, cubed
- 2 tsp milk
- 75 g butter, melted
- Pinch of salt
for the filling
- 250 g Noshu 95% Sugar Free White Choc Baking Chips
- 350 ml thickened cream
- 400 g cream cheese
- 2 tsp vanilla extract
- Pinch of salt
for the peanut butter layer
- 200 g smooth peanut butter
- 100 g Noshu 95% Sugar Free White Choc Baking Chips
for the chocolate ganache
- 150 g Noshu 95% Sugar Free Milk Chocolate Melts
- 80 ml thickened cream
- 300 ml thickened cream
- Smooth peanut butter
- Granulated peanuts (optional)
Preheat oven to 170°C (160°C fan forced). Grease and line your cake tin with baking paper.
- To make the base, place your cake mix, flour and cubed butter in a medium mixing bowl and rub together with your fingertips until the mixture resembles breadcrumbs.
- Add in milk and salt, and mix with a wooden spoon to form a dough.
- Gather the dough into a ball shape and wrap in cling wrap. Rest in the fridge for at least 30 minutes.
- Roll out your chilled dough on baking paper to a thickness of about 0.5cm. Transfer to a baking tray (the shape doesn’t matter as we will be using the biscuit to make a crumb).
- Bake the dough for 15 minutes until golden brown. Allow this to cool completely.
- Crush up biscuit to a fine crumb and place in a medium mixing bowl with melted butter. Mix with a wooden spoon or fork until butter is evenly distributed to form the cheesecake base
- Press this into your prepared cake tin and place in the fridge to cool while you make the filling.
- Allow cream cheese to come to room temperature.
- In a microwave safe bowl, melt your white choc chips with 100ml cream on low heat in 20 second increments, stirring well in between, until completely melted and smooth. Set this aside to cool slightly but not re-solidify.
- Whip thickened cream in a seperate bowl with an electric mixer on high speed until stiff peaks form, set aside.
- In another bowl, beat cream cheese with an electric mixer on medium speed until really light and fluffy, then stream in your white choc cream mixture while continuously beating . Fold in whipped cream until just combined and smooth.
- Pour the filling over the prepared biscuit base and smooth out until even. Place in the fridge and set for at least 2 hours.
peanut butter layer
- In a small bowl, place your white choc chips and microwave on low heat in 20 second increments, stirring really well in between, until completely melted. Stir in peanut butter until smooth and combined.
- Pour the mixture over the cheesecake filling and place back in the fridge until it feels firm to touch.
- Heat cream in a small saucepan over medium heat until warm. Place your chocolate melts in a bowl and pour the heated cream over the top of the melts.
- Stir together until a smooth ganache consistency it met.
- Pour ganache evenly over the peanut butter layer and place back in the fridge to set completely.
- Whip thickened cream with an electric mixer on high speed until stiff peaks form (be careful not to over whip or cream will split).
- Place the cream in a piping bag and fit with a star nozzle.
- Remove your cheesecake from the fridge and gently remove it from the tin. Place on a serving plate.
- Pipe rosettes of whipped cream around the edge then top them with a drizzle of peanut butter and a sprinkle of granulated peanuts.
Store refrigerated in an airtight container for up to 4 days.