Peanut Butter Cheesecake

Swiss Peanut Butter Cheesecake Pops drizzled with Swiss Hazelnut Spread.

Yield 15 (1.65 X 1.46”) balls

Ingredients:

• 4 egg yolks
• 2 cups milk
• 2 cups sugar
• 2 cups Swiss peanut butter
• 1 lb cream cheese
• 1 litre heavy whipping cream
• 2 tbsp gelatin
• 1cup Swiss Hazelnut Spread

Method:

1. Place room temperature cream cheese and peanut butter in a bowl mix until combined.
2. In separate bowl add egg yolks and sugar whisk until combined
3. In a pot add milk, when milk is hot/boiling slowly stream into egg mixture.
4. Gradually add peanut butter and cream cheese mixture to egg and milk mixture.
5. Once incorporated allow to cool.
6. While your mixture is cooling bloom gelatin, then melt in microwave.
7. Once melted add to peanut butter mixture and allow to cool.
8. Whip heavy cream to stiff peaks and fold into peanut butter mixture.
9. Once fully incorporated, pipe into moulds or pan and freeze.
10. Decorate once frozen.