Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Peanut butter cheesecake
- Preparation and cooking time
- Total time
- + Chilling
- Easy
- Serves 8
Ingredients
- flavourless oil, for the tin
- 5 gelatine leaves
- 600g full-fat soft cheese
- 240g smooth peanut butter
- 240g golden syrup
- 75ml milk
- 25g butter
- 100g milk or dark chocolate, plus extra to decorate (optional)
- 80g digestive biscuits
Method
- STEP 1
Oil and line a large loaf tin (about 1kg capacity). Soak the gelatine in cold water for 3 minutes until floppy. Mix the soft cheese with the peanut butter and syrup until smooth and combined.
- STEP 2
Lift the soaked gelatine out of the water and shake off any excess water. Put into a pan with the milk and heat very gently until the gelatine dissolves. Stir into the peanut mixture, distributing evenly. Pour the mixture into the prepared loaf tin.
- STEP 3
Melt the butter and chocolate in a pan over a low heat. Crush the biscuits by bashing them in a bag with a rolling pin, then add to the butter. Mix thoroughly until the crumbs are well coated.
- STEP 4
Cover the peanut mixture with the buttery biscuits, carefully smoothing flat – it should make a thin, even layer at the top of the tin. Chill for 2 hours until firm. Turn out onto a chopping board and decorate with the chocolate, if you like. Slice the cheesecake with a sharp knife – the base will be quite firm, so push down hard.
