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The Peanut Butter Layer
7 oz full fat cream cheese (200 gr), room temperature
½ cup icing sugar (60 gr), sifted
½ teaspoon vanilla extract
3 oz peanut butter (85 gr)
¼ cup whipping cream (35% fat) (60 ml), chilled
The Ganache
3 oz semisweet chocolate (85 gr)
⅓ cup whipping cream (35% fat) (80 ml)
2 tablespoon whipping cream (35% fat) (30 ml)
Instructions
The Base
Blend the digestive biscuits in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix well.
Pour into a 7 inch (18 cm) springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.
The Chocolate Layer
Chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
Add in melted chocolate and immediately mix everything together until well combine. Set aside.
Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
Pour over the prepared base. Spread evenly and place in the fridge for 1 hour for it to set a bit.
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