Summary

Ingredients

For the ground:

• 200 g biscuit (s), e.., Shortbread biscuits
• 100 g butter
• 50 grams sugar

For the cream:

• 400 g cream cheese
• 180 g peanut butter
• 100 g suar
• 5 teaspoon vanilla sugar
• 240 ml cream
• 20 g butter

For the ganache:

• 170 g milk chocolate and / or dark chocolate
• 180 ml cream

Print Recipe Pin Recipe

Instructions

1. Crumble the biscuits with the food processor or put them in a freezer bag and roll over them with the rolling pin. Mix the biscuit crumbs in a bowl with the melted and still slightly warm butter and sugar. Line the bottom of a size 26 springform pan with baking paper, distribute the biscuit mixture on top and press only lightly. Bake at 180 ° C for 8-10 minutes, cool and leave in the mold.
2. Mix the cream cheese with sugar and vanilla sugar and then add the peanut butter. Whip the cream until stiff and fold it carefully into the mixture. Finally stir in the melted but cold butter and pour the mixture on the biscuit base. Chill for almost 2 hours and continue to leave in the springform pan.
3. Chop the chocolate with a knife, heat the cream in a saucepan (does not have to boil) and pour over the chocolate. Keep stirring until the chocolate has melted. After the chocolate mass has cooled down a bit, pour it onto the cake in the springform pan and chill again until it is firm.
4. The ring of the springform pan can then best be separated from the cake by, for. B. leads a toothpick along the edge of the cake and then opens the ring.