Peanut Butter Cheese Cake with Chocolate Ice-Cream (makes 8 pieces)
Ingredients & methods of Peanut Butter Cheese Cake with Chocolate Ice-Cream
400 gm digestive biscuits
75 gm melted butter
2 table spoons sugar
½ cup peanut butter
250 gm cream cheese
250 ml whipped cream
¾ cup powdered sugar
½ cup cooking chocolate(optional)
4-5 scoops chocolate ice-cream
- In a blender add digestive biscuits, melted butter and 2 table spoons of sugar. Churn well for 2 minutes. In an openable tin arrange this as a crust. Refrigerate for half an hour.
In a standing mixer add whipped cream and 2 table spoons of powdered sugar. Whip till the peaks are formed. Keep this aside in a bowl.
In a standing mixer add the cream cheese and powdered sugar. Whip for 2 minutes. Add peanut butter and whip for a minute. Add the whipped whip cream and Vanilla essence and whip for a minute. Take the mixture in a piping bag with desired nozzle.
Take out the crust and fil it with cream cheese mixture. Top it with the chocolate ice-cream and freeze for minimum 4 hours.
In a double boiler melt the chocolate and put it in a piping bag. Make a design on the freeze ice cream cheese cake.
Serve it chilled.