Chocolate and peanut butter cheesecake
OIL USES: Bake
CHARACTERISTICS:Vegetarian
INGREDIENTS
SERVINGS: 4
- For the base:
- 7 oz. crushed graham crackers
- 3 tablespoons Light Flavor Olive Oil
- For the chocolate cheesecake:
- 10 oz. 70% cocoa chocolate
- 1.5 cups hot cream
- 12 oz. cream cheese at room temperature
- 2.5 oz. icing sugar
- 1 teaspoon vanilla extract
- For the peanut butter cheesecake:
- 5.3 oz. cream cheese
- 2.5 oz. icing sugar
- 6 oz. peanut butter
- 0.5 cup cream
- 1 teaspoon vanilla extract
- For the topping and decoration:
- 3.5 oz. chocolate
- 3 tablespoons cream at room temperature
- 1 teaspoon Light Flavor Olive Oil
- 2 tablespoons chopped peanuts
PREPARATION
1
Mix the crushed graham crackers with Goya Olive Oil Light Flavor for the base of the cheesecake and use to cover the base of a detachable mold. Chill while preparing the cheesecake ingredients.
2
For the chocolate cheesecake, put the chocolate in a bowl and add the cream. Mix with a spatula and set aside.
3
Beat the cheese a little with a whisk or in a blender, ad add the icing sugar and vanilla, and the previous chocolate mixture. Pour the mixture into a mold and refrigerate for half an hour.
4
Prepare the layer of peanut butter. To do so, mix all the ingredients until obtaining a uniform mixture. Pour the preparation on top of the chocolate cheesecake and refrigerate for at least five hours.
5
For the topping layer, mix the chocolate with the cream and the teaspoon of oil, and melt in a bain-marie. Leave to cool slightly.
6
Remove the cheesecake from the mold and cover the surface with the melted chocolate, but not completely. Decorate with the chopped peanuts.
