Baked peanut butter cheesecake
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
70
MINUTES
CUISINE
COURSE
Baking
Method
Line a round 9 inch spring form tin with parchment and preheat your oven to 170 degrees.
Melt the butter in a heavy base saucepan large enough to accommodate all of the crushed biscuits. Once the butter has melted stir in the biscuits until coated. Press the mixture into the base of the tin. Place into the fridge to set.
Put all of the ingredients for the topping into a mixer and beat until well combined. When the base is completely cold spread the topping onto it. Bake for an hour and 10 minutes until the top is golden and set. Allow to cool in the tin and then gently remove.
Ingredients
For the base:
80g butter
110g digestive biscuits, finely crushed
100g chocolate digestive biscuits, finely crushed
For the topping:
500g cream cheese
3 eggs and 3 extra egg yolks
180g caster sugar
120g crème fraîche
250g crunchy peanut butter
Method
Line a round 9 inch spring form tin with parchment and preheat your oven to 170 degrees.
Melt the butter in a heavy base saucepan large enough to accommodate all of the crushed biscuits. Once the butter has melted stir in the biscuits until coated. Press the mixture into the base of the tin. Place into the fridge to set.
Put all of the ingredients for the topping into a mixer and beat until well combined. When the base is completely cold spread the topping onto it. Bake for an hour and 10 minutes until the top is golden and set. Allow to cool in the tin and then gently remove.
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