Chocolate covered Peanut Butter Cheesecake
A special Chocolate covered Peanut Butter Cheesecake shaped like a fish for April Fool's day, my mother's birth date. A decadent dessert any one would love what ever shape you choose for your cake. April Fools in French is called "Poisson d'avril" which means April Fish.
Ingredients
- 1 package of cream cheese
- 1 cup peanut butter
- 1 cup confectioner’s sugar
- ½ cup heavy cream
- 300 gr dark chocolate
- a handful of crushed oreo cookies
Instructions
- In a bowl blend very well the cream cheese, peanut butter and sugar. In a separate bowl beat the heavy cream to a thick whip cream. Fold the whipped cream into the peanut butter gently.
- Line a mold (I used a fish shaped mold) or a 6 inch cake pan with saran wrap, making sure enough hangs out to cover the top. Pour the cream cheese mixture into the mold, tap a few times to get rid of any air pockets, fold over saran wrap and refrigerate overnight.
- Uncover the top, put a cooling rack over the mold and in one movement flip the whole thing. Remove the mold and gently remove the saran wrap. Put the rack over a plate.
- Melt your chocolate slowly in a double boiler until melted and fluid. With a soup serving spoon take a ladel of chocolate and pour it over the cheesecake. Try to keep it thin and do sections at a time to keep it as smooth as possible. Place in the fridge until the chocolate is hardened.
- Gently remove off the rack and place the cheesecake on a serving plate sprinkled with crushed oreos. If you like, add a few touches with decorative icing.
Notes
If you plan on adding candles to the cake, place them in the chocolate before putting the cake back in the fridge.