Try this peanut butter cheesecake, then check out our easy vanilla cheesecake, Biscoff cheesecake, strawberry cheesecake more indulgent cheesecake recipes.
Ingredients
- flavourless oil for the tin
- gelatine leaves 5
- full-fat soft cheese 600g
- smooth peanut butter 240g
- golden syrup 240g
- milk 75ml
- butter 25g
- milk or dark chocolate 100g, plus extra to decorate (optional)
- digestive biscuits 80g
Method
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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.
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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.
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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.
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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.
More of our delicious peanut butter recipes
Nutritional Information
- Kcals 615
- Fat 42.8g
- Saturates 20.8g
- Carbs 41.8g
- Sugars 35.4g
- Fibre 2.6g
- Protein 14.4g
- Salt 1.2g
