Peanut butter baked cheesecake - recipe

Peanut butter baked cheesecake

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For the base

For the filling

For the topping

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  1. 1

    Preheat the oven to 170°C (150°C fan, 325°F, gas mark 3). Butter and line and 22cm diameter spring form tin.

  2. 2

    Use a food processor to reduce the cookies into nice fine crumbs. Add in the melted butter and mix well.

    For this step you'll need:

    • 200g Chocolate chip cookies
    • 50g Butter (unsalted) melted
  3. 3

    Place the mixture into the tin and press down using a cold metal spoon. Put into a hot oven for 10 minutes to roast. When cool place in the fridge to set.

  4. 4

    For the filling beat the mascarpone and crème fraiche with eggs, yolks, sugar, peanut butter and soured cream in a mixer until you get a smooth consistency.

    For this step you'll need:

    • 250g Mascarpone cheese
    • 250g Crème fraîche
    • 4 Egg(s) (free range)
    • 3 Egg yolk(s) (free range)
    • 200g Unrefined golden caster sugar
    • 125ml Sour cream
  5. 5

    Spoon the mix into the prepared tin over the base and bake for 50 – 60 minutes until set but still wobbly. Leave to set in the fridge.

  6. 6

    For the topping, warm the soured cream, chocolate and sugar in a saucepan. Once smooth pour the mixture on top of the cold cheesecake and leave it to set.

    For this step you'll need:

    • 250ml Sour cream
    • 100g Dark chocolate
    • 30g Unrefined golden caster sugar
  7. 7

    Once set remove from tin. Decorate with a little edible gold leaf on top and wrap with a cake sash for extra glamour!

    For this step you'll need:

    • Edible gold leaf

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