All I wanted was to make some cheesecake. But then I remembered that I had Nutella and peanut butter and not enough cream cheese, so I was like let’s wing it :p and oh boy did I wing it!
Like all cheesecakes, this one tastes better the next day so would suggest you make this in advance. But if you don’t have the time, a couple of hours in the refrigerator should do the trick.
This tart is more like a no-bake cheesecake that uses unflavoured gelatin to hold it together. The recipe is pretty simple and consists of refrigerating the crust and then combining all the ingredients (except the gelatin) after which the gelatin is added. The reason I like using gelatin is because it saves you the hassle of baking the cheesecake for more than an hour and then waiting another 5-6 hours for it to come together.
- 8-10 digestive biscuits ( you can use ladyfingers or graham crackers too)
- 40g melted butter (approx. 3 tablespoons)
- 1 cup heavy whipping cream (approx. 240ml)
- ¾ cup confectioner’s sugar
- 200g cream cheese (approx 7 oz)
- ½ cup nutella
- ¼ cup peanut butter
- ½ cup boiling water
- 3 tsp unflavoured gelatin
- 2 tablespoon melted chocolate (optional)
- 1 tablespoon chopped roasted almonds (optional)
- Using a food processor, grind the biscuits until it has sand like texture
- Add melted butter to the biscuits and mix well
- Press the mixture on to the bottom of a 7 inch spring form pan. Refrigerate
- In a mixing bowl, whisk the cream and sugar until stiff peaks form
- Next, add the cream cheese, nutella, peanut butter and whisk until well combined
- Dissolve 3 tsp of unflavoured gelatin in boiling water (make sure you don’t see any bits of gelatin powder)
- Fold the gelatin mixture into the cream cheese mixture
- Pour the mixture on to the base and refrigerate for 2-3 hours
- Put melted chocolate in a piping bag, cut the tip and pipe the chocolate on to the tart. Sprinkle with roasted almonds