Written by Sharvan Kumar
Ingredients For the base: One hundred grammes (7 tablespoons) melted butter; 270g (9.5 ounces) biscuits or Graham crackers
For the filling: Two half-empty glasses ( 525g). Cream cheese 1 ½ cups (187g). One cup (250g) powdered sugar. Butter made from peanuts One teaspoon vanilla essence half cup (120ml) strong cream
Regarding the chocolate gelace: ⅔ cup (160ml) heavy cream; 125g (4.4 ounces) Chocolate dark
Instructions Process biscuits in a food processor until they turn into crumbs. Add melted butter and run once more until blended. Press down into the base of a 9-inch (23 cm) springform pan. Refrigerate while filling is being made.
Beat cream cheese and powdered sugar in a big bowl till smooth and creamy. Add vanilla essence and peanut butter; beat until smooth once more. Add heavy cream; beat two to three minutes more until absolutely smooth.
Slide the cheesecake mixture into the springform pan. Refrigerate overnight or at least for six hours. One might also freeze the cake.
Making the ganache, simmer heavy cream in a small pot, then turn off the heat and add chopped chocolate. Let stand one minute; then, swirl until melted and smooth.
Pour over the cheesecake once the ganache cools somewhat. Either open the springform pan first and then pour the ganache, or pour within it straight away. Chill for minimum one hour before presenting.
From East West Hunt