Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
200 g ginger or coconut biscuits, finely crushed
100 ml butter, melted
2 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
350 g peanut butter, slightly heated
60 ml castor sugar
100 – 125 ml cream
80 g milk chocolate
60 – 75 ml cream, warm
Mix biscuits and butter together and press firmly into the bottom of a springform pan sprayed with non-stick spray.
Beat the cream cheese, peanut butter, castor sugar and cream together until smooth. Spoon into the prepared crust and even out. Tap the pan lightly to get rid of air bubbles. Cover and refrigerate for 3 – 4 hours or until set.
Melt the chocolate and add the cream. Stir until thick and smooth.
Remove cheesecake from pan and place on a serving plate. Drizzle or spread the chocolate ganache over the cheesecake. Chop peanut brittle and sprinkle on top.
* If you want a thicker chocolate topping, double up on the ganache ingredients.
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: