This incredible choc-peanut cheesecake will take centre-stage at the dessert table.
Ingredients
350g plain chocolate biscuits
150g butter, melted
70g (1/4 cup) crunchy peanut butter
500g cream cheese, at room temperature
125ml (1/2 cup) thickened cream
270g (1 1/4 cups) caster sugar
200g CADBURY Baking White Chocolate, melted
60ml (1/4 cup) boiling water
2 tsp powdered gelatine
2 x 250g pkts Lindt Lindor Peanut Butter balls
55g (1/3 cup) roasted salted peanuts
Method
Step 1
Grease the base and side of a 20cm base measurement) springform pan and line with baking paper.
Step 2
Process the biscuits until finely crushed. Add the butter and process until well combined. Use a straight-sided glass to spread and press the mixture firmly over the base and side of prepared pan. Place in the fridge for 30 minutes to chill.
Step 3
Spread the peanut butter evenly over the biscuit base.
Step 4
Process the cream cheese , cream and 55g (1⁄4 cup) of the caster sugar in a food processor until smooth. Add the chocolate . Process until well combined.
Step 5
Place the boiling water in a small heatproof bowl. Sprinkle gelatine evenly over. Stir until gelatine dissolves. Add to the cream cheese mixture and process until well combined.
Step 6
Arrange half the Lindt balls over the peanut butter . Pour over half the cream cheese mixture. Arrange remaining Lindt balls over cream cheese mixture and top with remaining cream cheese mixture. Place in the fridge for 6 hours or until set.
Step 7
Line a baking tray with baking paper. Sprinkle with the peanuts . Place the remaining sugar in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves and caramelises. Pour over the peanuts on the lined tray and set aside to set.
Step 8
Place the cheesecake on a platter. Break toffee into large shards and arrange over the cheesecake to decorate.
