Servings: 8 slices
Ingredients
Base/Crust:
- 80g (½ cup) gluten free flour blend - see notes
- ½ teaspoon baking soda
- 50g (¼ cup) peanut butter
- 50g (¼ cup) butter (softened)
- 4 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla sugar
Filling:
- 100g (⅜ cup) Greek yoghurt
- 300g (1⅓ cups) cream cheese
- 150g (1½ cups) icing sugar
- 200g (1½ cups) good quality dark chocolate
Topping:
- 400g (1½ cups) dulce de leche (one can in the UK/Sweden)
- 20g (2 tbs) icing sugar
- 100g (¾ cup) salted peanuts
Instructions
Base/Crust:
- Pre-heat the oven to 350ºF (175ºF).
- Beat the butter, peanut butter and sugar together until nice and light. Beat in the egg.
- Add the flour, baking soda and vanilla sugar. Pour into a greased 6 inch springform pan and bake for around 14 minutes.
- Using the back of a spoon, smooth down the top (it should have risen a little), so that you have a fairly flat surface. Allow to cool completely.
Cheesecake:
- Melt the chocolate (I use a Bain Marie/double boiler). While this is happening, mix the greek yoghurt and cream cheese together, then add the icing sugar.
- Stir in the chocolate and mix until everything is combined. Pour over the cooled base. Place in the fridge for an hour or so.
Topping:
- Pour the dulce de leche into a bowl. Sift the icing sugar in and mix until everything is combined. Throw in the salted peanuts and stir them in. Pour over the cheesecake filling.
- Cover and refrigerate for three hours or better still, overnight. When ready to serve remove the outer part of springform. Leave at room temperature for a while so that the filling is silkier and the dulce de leche can drip a little over the sides. Slice and enjoy!
Notes
Disclaimer: I have converted the ingredients to cups using online converters. I have not made the dessert with imperial measures, and therefore, accuracy when using cups cannot be guaranteed.
The recipe was originally made with gluten free flour. If you would like to use spelt flour instead, simply carry out a straight swap.