With this chocolate cheesecake recipe today we are going to show you two things: first, that cheesecake is delicious, but it can be taken to another level if it is combined with such delicious flavors as chocolate and peanuts. And secondly, but certainly not least, 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 speed 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 curdle flans and puddings or make breads and biscuits in record time!

Ingredients

For the base:

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

For the filling:

  • 250 g of Philadelphia cheese
  • 250g mascarpone
  • 3 eggs L
  • 3 yolks
  • 200 g caster sugar
  • 250g peanut butter
  • 50 g creme fraiche

For the Chocolate Ganache:

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

For the cream cheese:

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

Peanut Butter Cheesecake WMF Perfect Premium pressure cooker and Luigi Bormioli jars

Preparation

For the cookie base:

  1. Crush the cookies together with the peanuts and chocolate chips, mix with the butter.
  2. Put a base of baking paper in a 20 cm mold and grease, spread the biscuit mixture well by pressing with the back of a spoon and place in the fridge while the filling is made.


For the cheesecake:

  1. Mix in the bowl of your mixer with the paddle attachment the two types of cheese, the creme fraiche, the peanut butter, the sugar and beat well.
  2. Add the eggs one by one at low speed, so as not to incorporate air into the dough and thus prevent it from cracking in the oven.
  3. Line the outside of the mold with aluminum foil, so that no water enters during cooking.
  4. We put a rack in the bottom of our pot . Place the mold on top and pour water into the pot until it covers a couple of fingers above the base of the mold, taking care that no water splashes inside the cake.
  5. We close the pressure cooker, putting it to maximum pressure. We leave the pot on the fire for 40 minutes after the pressure is applied.
  6. After that time, we remove the pot from the heat and let it rest so that the pressure is completely gone and the pot can be opened without problem.
  7. We remove the mold from the pot and let it rest until it tempers.
  8. Then we take it to the fridge to refrigerate for at least 4 hours (better overnight).

Peanut Butter Cheesecake WMF Perfect Premium pressure cooker

For the ganache:

  1. Boil the cream and pour it over the chopped chocolate.
  2. Let the mixture cool (I use the same tactic of touching the saucepan and when it feels a little colder than my hands, that's it).
  3. Add honey, invert sugar, Golden Sirup or Karo.
  4. Beat it with some rods or with the mixer until it is homogeneous, let it warm so that you can use it with a sleeve, in the fridge for at least a couple of hours.
  5. When our Cheesecake is well cooled we can pour our ganache, I didn't temper it much because I wanted a good layer of chocolate and I wanted it coarse...hehe
  6. Decorate with peanuts with honey.

Peanut Butter Cheesecake

For the cream cheese:

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

Peanut Butter Cheesecake WMF Perfect Premium pressure cooker

Comments

Sofia said:

No tengo olla rápida, es posible hacerla al baño maria en el horno? Gracias.

Arantxa Echávarri said:

Wowwwww vaya pinta!!
No tengo rejilla para meter en la olla. Se podría hacer en horno con las mismas cantidades?
Gracias!

Asun.Pérez said:

Me parece una receta fantástica…peroooo… si no tienes la olla como lo haces??

Cristina said:

Mi duda es si dentro de la olla no cae agua en la preparación??

Esperanza said:

Que buena pinta !! Disculpa , la mantequilla de la ganache que aparece en los ingredientes luego no aparece en la receta , hay que añadirla o no ,por favor ? Gracias

Paqui said:

Me gusta la receta un pelín compleja pero tiene que estar buenísima gracias por compartirla👍

Paqui said:

Me gusta la receta un pelín compleja pero tiene que estar buenísima gracias por compartirla👍

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