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How to make Martha's chocolate peanut butter cheesecake with chocolate glaze

Yield = 12
Prep time: 0:25
Cook time: 1:50
Total time: 2:15

Ingredients

Base

  • 250g packet choc ripple biscuits
  • 70g unsalted butter, melted

Filling

  • 100g dark chocolate, finely chopped
  • 2 x 500g packets cream cheese, softened
  • 1 1/2 cups caster sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup smooth peanut butter

Chocolate glaze

  • 100g dark chocolate, finely chopped
  • 50g unsalted butter, cut into small pieces
  • 1 tablespoon milk
  • 2 teaspoons glucose syrup

Method

  • Step 1 Make Base: Preheat oven to 160°C/140°C fan-forced. Grease a 23cm-round (base) springform pan. Line base with baking paper. Place 2 x 40cm sheets of foil on top of each other on a flat surface. Place prepared pan in centre of foil. Bring edges of foil up around side of pan to enclose. Process biscuits until fine crumbs. Add butter. Process until combined. Press mixture firmly over base of pan. Place on a baking tray. Bake for 10 minutes or until firm. Cool completely.
  • Step 2 Make Filling: Melt chocolate in a heatproof bowl over a saucepan of simmering water. Set aside to cool. Using an electric mixer, beat cream cheese on medium speed, scraping down the side of the bowl for 3 minutes or until fluffy. Reduce speed to low. Add sugar, in a slow, steady stream, beating until combined. Add salt and vanilla. Beat until smooth and combined. Add eggs, 1 at a time, beating until just combined after each addition (do not overmix).
  • Step 3 Divide filling in half. Stir peanut butter into 1 half. Stir melted chocolate into remaining half. Spread 1 cup peanut butter filling into centre of base. Spoon 1 cup chocolate filling directly on the centre of peanut butter filling, allowing it to spread. Repeat with 1 cup peanut mixture and 1 cup chocolate filling. Continue layering fillings, alternating, in 1/2 cup batches, carefully spreading each layer to level.
  • Step 4 Transfer pan, in foil, to a large roasting pan. Place in oven. Carefully pour enough boiling water into roasting pan to come halfway up side of cake pan. Bake for 1 hour 15 minutes or until cake is set but still slightly wobbly in centre. Turn oven off. Cool cheesecake in oven with door ajar. Carefully lift pan out of water. Cool completely at room temperature. Refrigerate overnight or until cold.
  • Step 5 Make Chocolate glaze: Melt chocolate and butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat. Stir in milk and glucose until combined (see note).
  • Step 6 Remove cake from pan and transfer to a plate. Pour glaze over top of cake, smoothing with a spatula to allow it to drip down the sides slightly. Serve.