Peanut butter baked cheesecake - recipe

Ingredients

Recipe , Peanut butter , Cheesecake 2

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
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

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
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

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
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
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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