Peanut Butter Cheesecake for Valentine's Day
Votes: 3
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Peanut Butter Cheesecake for Valentine's Day - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 25 chocolate sandwich cookies, such as Oreos
- 4 tbsp (60 g) butter, melted
Filling
- 1 tbsp. peanut butter
- 250 g cream cheese, mashed
- 1 and 1/4 cups powdered sugar
- 230 g whipped cream
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Recipes with similar ingredients: biscuit cookies, Peanut butter, cream cheese, powdered sugar, cream
Cooking the dish according to the recipe:
- Prepare the cake layer: Crush the cookies until finely ground and mash with butter using a fork.
Pack the bottom of a springform pan with cookies and bake in a preheated oven at 170°C for 5-7 minutes. - Make the fillingBeat the peanut butter with the cream cheese mixture. Add the powdered sugar and mix until smooth. Fold in the whipped cream.
- Pour the filling over the crust and smooth it out with a spatula. Chill in the refrigerator for at least 1 hour.
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