sanaa's recipe note book
sanaa's recipe note book

Chocolate Peanut Butter Cheesecake Cake
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Chocolate Peanut Butter Cheesecake Cake - sanaa's recipe
  1. 1 Cup = 200ml
For the cheesecake layer
  1. Cream cheese – 460 gram
  2. Peanut butter – 1 cup
  3. Sugar – 3/4 cup
  4. Thick cream – ½ cup
  5. Egg – 3
  6. Vanilla essence – 1 ½ tsp
  1. Preheat the oven to 170 degree. Grease a spring form pan and keep it ready.
  2. In a deep bowl, combine well the cream cheese and peanut butter till creamy with an electric beater.
  3. Add sugar, cream and vanilla essence to this and beat well scraping the sides occasionally. Add egg one by one and beat till well combined and smooth.
  4. Pour this to the greased pan and spread evenly. Bake this in the oven for about an hour (till the sides of the cheesecake is firm and the centre starts jiggling. Remove it from the oven and cool it completely at room temperature. Refrigerate it for an hour or two till the chocolate cake is ready.
For the chocolate cake
  1. All purpose flour – 2 cup
  2. Sugar – 1 ¾ cup
  3. Cocoa powder – ½ cup
  4. Baking powder – 1 1/2 tsp
  5. Baking soda – 1 ½ tsp
  6. Salt – 1 tsp
  7. Vegetable oil – 1/2 cup
  8. Butter milk –1 cup
  9. Egg – 2
  10. Vanilla essence – 1 ½ tsp
  11. Boiling water – 1 cup
  12. Instant coffee powder – 2 tsp
  1. Preheat the oven to 180 degree. Grease 2 cake pans of the same size in which the cheesecake is prepared with butter and dust it with all purpose flour and keep it ready.
  2. Mix together all purpose flour, sugar, cocoa powder, baking powder, baking soda and salt in a deep bowl till well combined. To this add vegetable oil, butter milk, egg and vanilla essence and mix on medium speed till well combined. Scrape down the sides of the bowl in between.
  3. Stir in the instant coffee powder to the boiling water and mix well. Add this mixture to the prepared batter and beat on low speed till well combined.
  4. Pour this cake batter to the greased – dusted cake pans equally and bake it in the preheated oven for about 35 – 40 minutes (or till a wooden skewer inserted at the center of the cake come out clean.
  5. Let it cool at room temperature for about 30 minutes before removing the cake from the cake pan. Slowly remove the cakes from the cake pan and let it cool completely on a wire rack.
  1. Peanut butter – 1 cup
  2. Unsalted butter – ¾ cup
  3. Vanilla essence – ½ tsp
  4. Milk – 3 - 4 tbsp
  5. Powdered sugar – 2 ½ cup
  1. Combine peanut butter and butter in deep bowl till smooth and creamy with an electric beater. Add vanilla essence and milk little by little and combine well.
  2. Add powdered sugar to this little by little and beat till it reaches a creamy spreading consistency. Keep it aside
For the chocolate ganache
  1. Cooking chocolate – ½ cup (chopped finely)
  2. Thick cream – ½ cup
  3. Unsalted butter – ½ tsp
  1. Heat the cream for about a minute in the oven. Add this to the chopped chocolate and slowly combine till it melts completely. Add butter to it and combine well.
Layering the cake
  1. Water – ½ cup + ¼ cup sugar (boil water with sugar to make the sugar syrup). Let it cool.
  1. Place one layer of chocolate cake and sprinkle half of the sugar syup over that.
  2. Now apply some prepared peanut butter frosting (about 4 – 5 tbsp) all over the cake. Slowly invert the prepared cheesecake over this. Again apply little peanut butter frosting over the cheesecake.
  3. Slowly keep second chocolate cake over the cheesecake. Sprinkle the remaining sugar syrup over the cake. Put some prepared peanut butter frosting over the cake and spread it slowly. Also cover the sides of the cake with the prepared cream (reserve some cream for decorating the cake).
  4. Pour the prepared chocolate ganache over the cake and spread all over. Cool it for about an hour. Decorate the cake with the reserved butter cream frosting. Serve cooled.

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