Club MA
Peanut butter cheesecake with dark chocolate
Time for dessert! And a very special one: peanut butter cheesecake. Super popular in America. And secretly also here in Europe. Depending on your own preference, you can use peanut butter without chunks or for some extra crunch peanut butter with chunks.
This cake yields 12 servings
American Cheesecake
The cake is inspired by the American Reese's Peanutbuttercups. These are small chocolates with peanut butter covered in chocolate. Delicious for a cheat day, but of course there are much tastier and healthier low-carb alternatives. For this peanut butter cheesecake with chocolate, we have taken the pure variant with 85% cocoa. Pure chocolate contains many antioxidants, magnesium and theobromine. Theobromine is a substance that improves blood circulation.
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IK WIL DIT ONTVANGEN
Stap-voor-stap instructies
1
Preheat the oven to 150 degrees Celsius. While the oven is preheating, melt the butter and mix it with the other ingredients for the base in a bowl.
2
Spread the mixture over the base of a 28 cm springform pan, possibly with a layer of baking paper in between. Bake the base in the oven for 10 minutes.
3
Filling: Increase the oven temperature to 200 degrees Celsius. Mix the dairy spread with crème fraîche and eggs until smooth.
4
Add the sweetener, vanilla extract, pinch of salt and peanut butter and mix again until a coherent whole. Now pour the filling into the springform and tap the side with a spatula to remove air bubbles. Bake the cake for 10 minutes at 200 degrees. Then lower the temperature to 100 degrees and let it bake for another 25 minutes.
5
Melt the chocolate in a bain-marie (or in a bowl in the microwave at maximum power). Also melt the coconut oil in a bowl in the microwave at maximum power for a few seconds. Mix the coconut oil with the chocolate.
6
Pour over the cake and let it set in the fridge for at least 2 hours. Optional: halve the strawberries and decorate the cake.
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