PBJ cheesecake
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 12
Skip to ingredients
- 300g peanut cookies(we used Hellema peanut cookies)
- 125g buttermelted
- 200g smooth peanut butter
- 600g full-fat soft cheese
- 4 tbsp icing sugar
- 1 tsp vanilla extract
- 500ml double cream
RASPBERRY SWIRL
- 200g raspberries
- 2 tbsp caster sugar
- 2 tbsp seedless raspberry jam
Nutrition: per serving
- kcal826
- fat68.8g
- saturates39.5g
- carbs37.9g
- sugars28.6g
- fibre2.9g
- protein11.9g
- salt0.8g
Method
step 1
Whizz the cookies in a food processor until they become crumbs. Mix with the melted butter and press into the base of a 20cm springform tin – flip the base of the tin so the recessed side is facing down, which will make it easier to remove the cheesecake when serving.
step 2
To make the raspberry swirl, put the raspberries and sugar into a pan and heat, stirring until the raspberries start to break down. Simmer for 3-4 minutes, then add the jam and wait until it’s melted. Strain the filling into a jug and leave to cool completely.
step 3
Beat the peanut butter and soft cheese in large bowl, then gradually beat in the icing sugar and vanilla extract. Beat the double cream until softly whipped then combine with the peanut butter mix.
step 4
Dollop 1/2 the cheesecake mix over the base, drizzling in 1/2 the raspberry sauce as you go. Add the rest of the cheesecake mix, drizzling on the remaining sauce. Swirl the mixtures together. Put in the fridge for 4-5 hours to set but preferably overnight.
