Chocolate Chip Peanut Butter Cheesecake Cake

🥜 Peanut Butter Cheesecake Filling

• 450g cream cheese, softened
• 180g creamy peanut butter
• 150g powdered sugar
• 5ml vanilla
• 1g salt
• 240ml cold cream
• 100g mini chocolate chips

This filling combines the richness of cream cheese with the nutty creaminess of peanut butter, creating a smooth, airy mixture. Cold cream adds volume and lightness, while chocolate chips create sweet bursts throughout.

Preparation:

1. Whip the cream cheese, peanut butter, powdered sugar, vanilla, and salt.Beat until smooth and creamy, making sure no lumps remain. The mixture should look uniform and fluffy.
2. In a separate bowl, whip the cold cream to stiff peaks.Cold cream whips best when the bowl is chilled, resulting in soft, stable peaks.
3. Gently fold the whipped cream into the peanut butter mixture.Use slow sweeping motions to maintain the airy structure, avoiding overmixing.
4. Stir in the mini chocolate chips.Distribute them evenly so each slice has a pleasant chocolate crunch.
5. Pour onto the cooled brownie base and smooth the surface.Tap the pan lightly to remove air pockets, helping the filling settle evenly.
6. Refrigerate for 6 hours or overnight.This extended chilling time allows the cheesecake to firm fully and slice cleanly.
   

   🍫 Chocolate Ganache Topping