INGREDIENTS
For the peanut butter cheesecake
- 6 ounce or 125 gms cream cheese softened
- 1/2 cup heavy cream
- 1/2 cup Peanut butter smooth variety
- 1 tsp vanilla extract
- 2 pinch salt
- 1/2 cup sugar
FOR THE CHOCOLATE GANACHE
- 1/2 cup semi sweet chocolate chopped
- 1/2 cup cream
OTHERS
- 6 store bought tart shells or use my recipe link given in the post to make your own
- 6 chocolate covered almond
- 6 edible flowers optional
PROCEDURE
- Start by whipping the cream on high till firm peaks form. Set aside. In another bowl, beat peanut butter and cream cheese until smooth. with a spatula until completely blended.
- Now add the sugar, vanilla essence and salt and beat until very smooth. Gently fold in the whipped cream till blended.
- Fill the tart shells to the top. Freeze for an hour atleast.
FOR THE GANACHE
- Heat up the cream but dont boil it. Now add the cream over the chopped chocolate. Let it sit for 2 mins, then whisk till mixed.
- Remove the tarts from the fridge and gently spoon the ganache on top on the peanut butter cheesecake. Again put it the fridge for an hour.
-
TO SERVE:
- Remove the tarts from the fridge. Add a little more peanut butter cheesecake in the centre , now place the almond on top of it. Shave some chocolate over it and garnish with an edible flower. Serve!!
Comments (0)
There are no comments for this article. Be the first one to leave a message!