Chocolate and Peanut Butter Cheesecake

With this recipe for Chocolate Cheesecake today we're going to show you two things: first, that cheesecake is delicious, but it can be taken to another level when combined with flavors as tasty as chocolate and peanut. And second, but by no means less important, that the pressure cooker allows you to make not only vegetables, grains and stews, but you can also use it to make fabulous desserts.

Yes, we make this cheesecake in a pressure cooker. With it, we avoid turning on the oven, which we certainly appreciate now that the heat is becoming unbearable. With the pressure cooker you can set flans and puddings or make breads and cakes in record time!

Ingredients

For the base:

• 200 gr Digestive biscuits
• 50 g salted peanuts
• 100 g chocolate chips
• 50 g butter at room temperature

For the filling:

• 250 g Philadelphia cream cheese
• 250 g mascarpone
• 3 large eggs
• 3 egg yolks
• 200 g caster sugar
• 250 g peanut butter
• 50 g creme fraîche

For the chocolate ganache:

• 100 g cream
• 130 g 70% chocolate.
• 30 g butter.
• 20 g invert sugar or honey

For the cream cheese frosting:

• 65 g butter
• 150 g icing sugar
• 100 g cream cheese
• 50 g peanut butter

WMF Perfect Premium Pressure Cooker and Luigi Bormioli jars

Preparation

For the biscuit base:

1. Crush the biscuits together with the peanuts and the chocolate chips, mix with the butter.
2. Place a sheet of baking paper in a 20 cm pan and grease, spread the biscuit mixture well pressing with the back of a spoon and put it in the fridge while you make the filling.

For the cheesecake:

1. Mix in the bowl of your mixer with the paddle attachment the two types of cheese, the creme fraîche, the peanut butter, the sugar and beat well.
2. Add the eggs at low speed one by one, so as not to incorporate air into the batter and thus avoid cracking in the oven.
3. We line the outside of the pan with aluminum foil so that no water gets in during cooking.
4. We put a rack on the bottom of our pressure cooker. We place the pan on top and pour water into the cooker until it covers a couple of fingers above the base of the pan, taking care that water does not splash into the inside of the cake.
5. We close the pressure cooker, setting it to the highest pressure. Leave the cooker on the heat for 40 minutes from when pressure is reached.
6. After that time, remove the cooker from the heat and let it rest so that all the pressure goes away and the cooker can be opened without problems.
7. Remove the pan from the cooker and let it rest until it cools to room temperature.
8. Then place it in the refrigerator to chill for at least 4 hours (better overnight).

WMF Perfect Premium Pressure Cooker

For the ganache:

1. Bring the cream to a boil and pour it over the chopped chocolate.
2. Let the mixture cool (I use the same tactic of touching the pan and when it feels slightly cooler than my hands, it's ready).
3. Add the honey, invert sugar, Golden Syrup or Karo.
4. Beat it with a whisk or with the mixer until homogeneous, let it cool so you can use it with a piping bag, chill in the fridge for at least a couple of hours.
5. When our Cheesecake is well chilled we can pour our ganache, I didn't temper it much because I wanted a good thick layer of chocolate and I wanted it chunky... hehe
6. Decorate with honey-coated peanuts.

For the cream cheese frosting:

1. Beat the butter and icing sugar until fluffy and the color changes. Add the cream cheese and beat well at high speed until the mixture changes color. Add the peanut butter and beat again until well integrated.

WMF Perfect Premium Pressure Cooker