- For the base:
- 250g digestive biscuits
- 100g dark chocolate chips
- 50g unsalted butter, softened
- 50g unsalted butter, softened
- For the filling:
- 500g cream cheese
- 6 eggs (3x whole eggs and 3x just the yolk)
- 200g caster sugar
- 125ml soured cream
- 250g smooth peanut butter
- For the topping:
- 250g milk chocolate chips
- 10 peanut butter cups (optional)
STEP 1
Preheat the oven to 170C/ gas mark 3.
STEP 2
Put all the ingredients for the base in a food processor and blend until it’s combined.
STEP 3
Evenly spread the mixture for the base across the bottom of the cake tin - it should be at least 1cm thick.
STEP 4
Place the cake tin in the fridge so the base can set, while you make the filling.
STEP 5
Blend all the ingredients for the filling in a food processor, until they form a smooth mixture.
STEP 6
Once the base has chilled, pour the filling on top and place in a preheated oven for 1 hour 15 minutes.
STEP 7
Once the cake has completely cooled, leave it in the fridge so that it stays firm and make the topping when you are ready to serve.
STEP 8
Melt the chocolate chips in the microwave, stirring every 30 seconds.
STEP 9
Once melted, drizzle on top of the cake and decorate with peanut butter cups.
STEP 10
Serve!
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
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