Natty Peanut Butter Cheesecake
Natty Peanut Butter Cheesecake is a rich and delicious cake. It can even be said that the dream of peanut butter friends, because there is no peanut butter there. One small piece of cake is enough to get lots of energy and sweetness. I recommend serving sour berries next to the cake, which balance the fatiness in the cake. And of course one strong espresso suits with it perfectly!.
Base layer:
150 g digestive cookies
75 g butter 82%
Filling:
800 g cream cheese (room temperature)
135 g icing sugar
225 g Natty “Kranži” peanut butter (room temperature)
150 ml whipped cream + 2 teaspoons sugar
Chocolate glaze:
100 g of chocolate
100 ml whipped cream 35%
30 g butter 82%
Finely chop the cookies to make the base layer. Melt the butter and mix it with the cookie crumb. Pour the mixture into a 21 cm baking tin covered with baking paper and press it into the bottom in an even layer.
For the filling, mix the cream cheese, icing sugar and peanut butter into a smooth cream. Next, whip the cream with the sugar into a strong foam and mix it gently into the cream cheese-peanut butter
Pour the resulting mixture into the base layer on the bottom of the cake tin, and place it in the fridge for a few hours.
Heat the cream in a saucepan for the chocolate glaze. Cut the chocolate into small pieces and place it in a bowl. Pour hot whipped cream into the chocolate and mix until smooth. Finally, add butter and mix until you get a smooth shiny mass.
When the cake has frozen, remove it from the cake tin and pour over the chocolate. Place in the refrigerator to set.
Lastly, decorate the cake to your liking. I used baked white chocolate and dried raspberry crisps for decoration. It is also suitable to serve it with sour fresh berries because the cake itself is very rich in taste!