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Monday, October 2, 2017

Peanut Butter Cheesecake with Biscoff


Past couple of days were busy with Durga Puja celebrations at our end. And I find each year it’s the same old story. We prepare ourselves for Puja celebrations and even before we realize it’s almost gone, leaving behind some new memories to look back. Now that the euphoria has subsided and melancholy has set in firmly, we have to keep reminding ourselves ‘’ Ashche bochor abaar hobe’’. This kept echoing in our mind.
Wish you all a very happy Dussehra and Shobo Bijoya.



Anyhow, this cheesecake recipe, I had made earlier, not during those 4-5 days of Nabaratri.We have started liking biscoff biscuits a lot , with a nice caramel flavour these biscuits are very addictive. So its black tea with biscoff , chocolate shakes with biscoff and so on for us now. I thought to make the crust with these biscuits for our next cheesecake recipe and it really came out so nice and delicious loaded with lots of calories, of course. I needed to at least make peanut butter cheesecake once, so the taste of peanut butter can linger on and gets registered in our mind. And this turned out such a nice combination- peanut butter cheesecake with biscoff- absolutely delicious. My folks liked it, hope yours too. From my kitchen to yours. Peanut butter cheesecake with biscoff.

Now to the recipe

Peanut Butter Cheesecake with Biscoff
Recipe requirements
For the crust
  • 2 and half cups of Biscoff biscuit crumbs
  • 4-5 tbs of butter

For the filling
  • 400 Gms of cream cheese
  • 100 gms of peanut butter
  • ½ cup of whipped cream
  • 6-7 tbs of caster sugar

About 2-3 tbs of Chocolate powder for sprinkling on top


Method
For the crust/base
  • Make crumbs of Biscoff biscuit either running through in grinder or pressing with rolling pin. In a big mixing bowl, add these crumbs and butter and mix well.
  • Now take 9 inch round baking pan or any other vessel you will be using to make/set cheesecake.
  • Rub about a tsp of butter evenly on baking pan and add all the biscuit crumbs, pressing gently to even out the surface.
  • Put in to bake for 5 mints at 175 Deg C. Take out and let it cool a bit.

For the peanut butter cheesecake frosting/ filling 
  • Now in a separate and clean mixing bowl, add in cream cheese, sugar and peanut butter.
  • Mix in whipping cream well or till a soft peak is formed separately.
  • Keep on folding cream cheese and peanut butter. You can use mixer as well.
  • Now add the whipped cream to the above and gently fold it.
  • After the base is cooled, add the cream cheese + peanut butter + whipped cream mixture over the baked crust. Even out the surface with a clean knife.
  • Leave the peanut butter cheese cake to cool and set in fridge for about 7-8 hrs or overnight.
  • Take out and cut slices and enjoy delicious peanut butter cheesecake.



Wish you all a very happy Dussehra and Shobho Bijoya ...

শুভ বিজয়ার প্রীতি  ও শুভেচ্ছা। .

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