125galmond butter(or you can substitute more peanut butter, to make up a total of 440g)
3tbsprice malt syrup
The top (chocolate ganache) layer
80ml (1/3 cup)sweet condensed coconut milk
85gdark chocolate chips
Prepare your tin
I used a 20 cm (8in) round springform cake tin, which I sprayed with some coconut oil and lined as neatly as possible with baking paper. To do that, I cut out a circle only slightly bigger than the base of the baking tin, and lined the sides with strips of paper (which I joined using more coconut oil). Set aside.
Make the base (cookie) layer
Pulse all the base (cookie) layer ingredients in a food processor until you get a mixture resembling wet sand.
Press the mixture into the prepared baking tin, trying to make the layer as even as possible. Some people use the base of a whisky glass for this, I find that the back of the spoon works best for me.
Place the baking tin into the freezer while you work on the next layer.
Make the middle (peanut butter cheesecake) layer
Add all the cheesecake layer ingredients into a bowl and mix with a handheld mixer or by hand (warning: the mixture will be fairly thick).
Mix until combined. As I said above, the mixture will be fairly thick but that's ok.
Take the baking tin out of the freezer and gently press the peanut butter cheesecake layer on top of the base layer. Try to push it out all the way to the edges and smooth the top, trying to make it as even as possible.
Place the baking tin back into the freezer while you make the final layer.
Make the top (chocolate ganache) layer
Add the chocolate chips into a heavy bottomed pot and melt the chocolate over the lowest heat. Stir occasionally until melted (keep an eye on this so it doesn't burn). You can also melt the chocolate in a microwave or over a bain marie.
Add the sweet condensed coconut milk to the melted chocolate and mix in well.
Take the mixture off the heat. Take the baking tin out of the freezer and pour the chocolate ganache over the peanut butter cheesecake layer, smoothing it out.
Place the baking tin into the fridge and let it chill for 6 to 8 hours or, ideally, overnight.
Then cut and enjoy!
This recipe makes a small 20cm (8in) cake. This gives about 12 portions.
I used a springform round cake pan for this recipe, sprayed with coconut oil and lined with baking paper. This leaves the gorgeous marks on the side of the cake which I feel give it character. If you'd like your sides smoother, you may wish to use a 20cm/8in silicone cake pan which will also allow for an easy removal of the cake but won't leave any marks.
You can use other cake pan sizes but you will either need to adjust the quantities of the ingredients (more for larger cake pan sizes) or you can choose to keep the quantities as per the recipe but you will end up with thinner layers. This should not be an issue for the peanut butter layer as it is nice and thick but the base and top layers might end up a little too thin.
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(c) 2020 – copyright Once a Foodie. All rights reserved.
(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.