Chocolate Peanut Butter Cheesecake

Ingredients for 1 servings:

• 110 g butter
• 220 g sugar
• 2 large eggs
• 120 ml milk, low-fat
• 150 g flour
• 60 g cocoa powder
• 2 tsp baking powder
• ¼ tsp salt
• 60 ml coffee
• 250 g cream cheese, room temperature
• 40 g powdered sugar
• 60 g peanut butter, creamy
• 120 g sour cream
• 1 large egg(s)
• 1 tsp cornstarch
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 9 hours 40 minutes

Preheat the oven to 175°C (top/bottom heat) and lightly grease a 20cm springform pan and line the bottom and sides with baking paper. For the crust, beat the butter and sugar in a large bowl until light and creamy. Add the eggs, one at a time, beating each time until blended (do not overdo it). Add the milk and beat until smooth. Combine the flour, cocoa powder, baking powder, and salt and sift into the wet ingredients. Pour over the coffee and beat the batter until fluffy and smooth (about 1 minute). Mix all the cream ingredients together until the mixture is smooth and lump-free (about 1 minute at low speed). Pour half of the cake batter evenly into the pan. Pour 1/3 of the cheesecake mixture over the top. It is not necessary to smooth this mixture. Pour the rest of the cake batter over the top, then use the rest of the cream to evenly cover the cake. Bake in the oven for 50-55 minutes, or until the center is just set (it will still be slightly wobbly). If the cake is starting to brown too much after 30 minutes, carefully place aluminum foil over the cake, making sure it doesn’t touch the cake. Turn off the oven, open the oven door slightly, and leave the cake in the oven for another 20 minutes. Remove from the oven and let cool for 2 hours. Then cover with foil and refrigerate for 6 hours or overnight, or eat now while it’s still warm.