Chocolate Peanut Butter Cheesecake


For the cake layers:
– 3 eggs
– 100 g sugar
– 80 g flour
– 20 g cocoa powder

– 50 g milk
– 30 g oil
– a pinch of salt
– 1/3 tsp baking powder

For the cream:
– 400 g cream cheese (very cold)
– 150 g heavy cream (33%, very cold)
– 30 g powdered sugar

For the caramel topping:
– 1 can of condensed milk
– 80-100 g peanuts

For the glaze:
– 80 g chocolate
– 1 tsp coconut oil
– 80 g peanuts


For the cake layers:
1. Preheat the oven to 180°C (356°F). Grease and line a baking pan with parchment paper.
2. In a mixing bowl, beat eggs and sugar until light and fluffy.
3. Sift in flour, cocoa powder, salt, and baking powder. Fold gently until just combined.

4. In a separate bowl, mix milk and oil, then add to the batter, stirring until smooth.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

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