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Martha's chocolate-peanut butter cheesecake with chocolate glaze
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Decadent cheesecake with silky chocolate glaze by Martha Stewart: A modern twist on a classic treat.
Ingredients:
  • 250g packet choc ripple biscuits
  • 70g unsalted butter, melted
  • 200.00g dark chocolate, finely chopped
  • 2 x 500g packets cream cheese, softened
  • 322.50 gm caster sugar
  • Pinch of salt
  • 4.40 gm vanilla extract
  • 4 large eggs, at room temperature
  • 130.00 gm smooth peanut butter
  • 50g unsalted butter, cut into small pieces
  • 20.60 gm milk
  • 14.00 gm glucose syrup
Instructions:
  • Prepare Base: Start by preheating the oven to 160°C/140°C fan-forced. Proceed to grease a 23cm-round (base) springform pan and line the base with baking paper. Next, layer two 40cm sheets of foil on a flat surface, placing the prepared pan in the center and wrapping the foil around the sides. Then, finely process the biscuits into crumbs and combine with butter in the processor. Press this mixture firmly onto the base of the pan, making sure it's even. Bake the base on a tray for 10 minutes until firm, then allow it to cool completely.
  • Prepare Filling: Gently melt chocolate in a heatproof bowl over a saucepan of simmering water, then let it cool. In a separate bowl, use an electric mixer to whip cream cheese until fluffy. Gradually blend in sugar, salt, and vanilla, ensuring everything is fully combined. Add eggs one at a time, mixing until just incorporated after each addition. Avoid overmixing.
  • Split filling in half. Mix peanut butter into 1 half and melted chocolate into the other half. Spread 1 cup of peanut butter filling in the center of the base. Spoon 1 cup of chocolate filling on top of the peanut butter filling, allowing it to spread. Repeat the layers in 1 cup increments, alternating between peanut butter and chocolate fillings. Continue layering fillings in 1/2 cup batches, ensuring each layer is evenly spread out.
  • Place the foil-wrapped pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the side of the cake pan. Bake for 1 hour and 15 minutes until the cake is set with a slight wobble in the center. Turn off the oven and let the cheesecake cool with the door slightly ajar. Remove the pan from the water bath and cool at room temperature, then refrigerate overnight until cold.
  • Create a luscious chocolate glaze by melting together chocolate and butter in a heatproof bowl over simmering water. Stir until silky. Take off the heat and blend in milk and glucose until well mixed.
  • Transfer the cake from the pan to a plate and generously drizzle the glaze over the top, using a spatula to create a beautifully dripping effect. Serve and enjoy!

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