Chocolate peanut butter cheesecake
Make this heavenly chocolate peanut butter cheesecake for a sinful dessert.
1. Line a rectangular mould with high sides with parchment paper. Crush the biscuits. Add the melted butter. Mix well until a smooth batter. Spread on the base of the mould, packing it tightly. Set aside in the fridge for the rest of the recipe.
2. Melt the chopped chocolate with 3 tablespoons of water in the microwave on medium power for 1 minutes. Stir. Heat the peanut butter to soften slightly.
3. Whisk the eggs with sugar. Add the cottage and quark cheese, the melted chocolate and peanut butter. Mix until you get a smooth paste.
4. Preheat the oven at 160°C (th.5/6). Pour the batter into the mould. Bake for 40 minutes. Leave to cool in the fridge overnight. Unmold and decorate with chopped peanuts or hazelnuts before serving.
Photo credit : Sucré Salé
