Chocolate and peanut butter cheesecake

With today's Chocolate Cheesecake recipe 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 flavours 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 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 are certainly grateful for now that the heat is starting to become 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 of Digestive biscuits
• 50 g salted peanuts
• 100 g chocolate chips
• 50 g butter at room temperature

For the filling:

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

For the Chocolate Ganache:

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

For the cream cheese:

• 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 cookie base:

1. Crush the cookies together with the peanuts and chocolate chips, mix with the butter.
2. Place a baking paper base in a 20cm mould and grease it. Spread the biscuit mixture evenly, pressing down with the back of a spoon, and place in the fridge while you prepare the filling.

For the cheesecake:

1. In the bowl of your mixer fitted with the paddle attachment, mix the two types of cheese, the creme fraiche, the peanut butter and the sugar and beat well.
2. Add the eggs one by one at a low speed, so as not to incorporate air into the dough and thus prevent it from cracking in the oven.
3. We line the outside of the mold with aluminum foil, so that water does not get in during cooking.
4. We place a rack on the bottom of our pot . We place the mould on top and pour water into the pot until it covers a couple of fingers above the base of the mould, being careful not to splash water inside the cake.
5. We close the pressure cooker, setting it to maximum pressure. We leave the pot on the heat for 40 minutes after the pressure is built.
6. After this time, remove the pot from the heat and let it rest so that the pressure is completely released and the pot can be opened without any problem.
7. We remove the mold from the pot and let it rest until it cools.
8. Then we put it in the refrigerator to chill for at least 4 hours (preferably overnight).

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 slightly colder than my hands, it's ready).
3. Add honey, invert sugar, Golden Sirup or Karo.
4. Beat it with a whisk or mixer until it is smooth. Let it cool so you can use it with a pastry bag, 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 honey peanuts.

For the cream cheese:

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

WMF Perfect Premium pressure cooker