Ingredients:
For the base
200g peanut butter (smooth or crunchy, up to you)
50mls condensed milk
50g cream cheese
50mls milk
For the middle filling
400g cream cheese
400mls double cream
300g white chocolate
For the hazelnut crunch topping
200g hazelnuts
100g digestive biscuits
For the Base
Mix the peanut butter, condensed milk, cream cheese and milk together.
Bring to a simmer.
Pour into the bottom of your glasses and chill.
For the Middle
Melt your white chocolate in a bowl over simmering water.
Mix the vanilla seeds with the cream cheese and whip until light and fluffy.
Whip the cream.
Fold cream through the cream cheese and gently fold through the melted white chocolate.
Spoon into the class on top of the peanut mixture.
Chill for about 2 hours.
For the top
Roast the hazelnuts and remove the skins by rubbing in a tea towel whilst still hot.
Roast the hazelnuts again until golden brown.
Crush the biscuits but not to fine.
Mix the hazelnuts with the biscuits.
Sprinkle on top of the cheesecake.
N.B garnish the top with some soft fruits when in season or some chocolate shards.
Mix the peanut butter, condensed milk, cream cheese and milk together.
Bring to a simmer.
Pour into the bottom of your glasses and chill.
For the Middle
Melt your white chocolate in a bowl over simmering water.
Mix the vanilla seeds with the cream cheese and whip until light and fluffy.
Whip the cream.
Fold cream through the cream cheese and gently fold through the melted white chocolate.
Spoon into the class on top of the peanut mixture.
Chill for about 2 hours.
For the top
Roast the hazelnuts and remove the skins by rubbing in a tea towel whilst still hot.
Roast the hazelnuts again until golden brown.
Crush the biscuits but not to fine.
Mix the hazelnuts with the biscuits.
Sprinkle on top of the cheesecake.
N.B garnish the top with some soft fruits when in season or some chocolate shards.
