Peanut butter chocolate cheesecake shows brown tonal layers topped with peanuts
As seen in: Classic Thermomix Bakes

Thermomix Peanut Butter Chocolate Cheesecake

by Tenina Holder
posted 25 Apr, 2019 (last updated 08 Oct, 2019)
  • Serves icon
    Serves
    10
  • Total Time icon
    Total Time
    1hr 25mins
  • Calories icon
    Calories
    664

With a base of shortbread, a cream layer and a chocolate halo, this Peanut Butter Chocolate Cheesecake epitomizes special occasion baking. Using the famed pairing of chocolate and peanut butter that we have Americans to thank for, this cheesecake (for which we thank Ancient Greeks) is nothing short of indulgent. Surprisingly, it's the assembly that takes patience as there is baking and cooling of layers, but it is all worth it in the end when you have a slice of this decadent cake in front of you, garnished with chopped peanuts for a little crunch.

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As seen in: Classic Thermomix Bakes

INGREDIENTS

  • Shortbread icon
    Shortbread
    8.47oz/240g (about 2⅛ cups)
  • Single cream icon
    Single cream
    7.10fl oz/210g (1 cup)
  • Golden caster sugar icon
    Golden caster sugar
    2.65oz/75g (about ¼ cup)
  • Cream cheese icon
    Cream cheese
    11.99oz/340g (about 1½ cups)
  • Smooth peanut butter icon
    Smooth peanut butter
    13.05oz/370g (about 1½ cups)
  • Double cream icon
    Double cream
    4.06fl oz/120g (½ cup)
  • Unsalted butter icon
    Unsalted butter
    1.06oz/30g (about 2⅛ tbsp)
  • Chocolate 70% icon
    Chocolate 70%
    5.29oz/150g (about 1 cup)

METHOD

  1. Pre-heat oven - 180°C
  2. Line a clean round pan with parchment paper
  3. Add shortbread to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blitz - approx 10 sec, speed 8
  6. Transfer content of TM5 bowl to round pan
  7. Press
  8. Bake until light golden and let cool - 15 min, 180°C
  9. Add single cream and golden caster sugar to the TM5 bowl
  10. Cook - approx 5 min, 50°C, speed 2
  11. Then add cream cheese and smooth peanut butter to the TM5 bowl
  12. Mix - approx 15 sec, speed 5
  13. Transfer content of TM5 bowl to pie
  14. Spread evenly
  15. Set in fridge
  16. Add double cream to the TM5 bowl
  17. Heat - approx 3 min, 90°C, speed 2
  18. Then add unsalted butter and chocolate 70% to the TM5 bowl
  19. Mix - approx 2 min, gentle stir
  20. Blend - approx 5 sec, speed 3
  21. Pour content of TM5 bowl into pie
  22. Set completely
  23. Serve

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