Baked Peanut Butter & Raspberry Cheesecake
A PBJ sandwich, but in a cheesecake form. Winner. One of our favourite recipes from our cookbook.
• A little butter, for greasing
• 900g cream cheese
• 190gcaster sugar
• 1 tsp vanilla extract
• 4 eggs
• 75g/5 Tbsp peanut butter
• Icing sugar, for dusting
FOR THE BASE
• 140g/1 cup plus 1 Tbsp plain (flour
• ¼ tsp baking powder
• 50g/¼ cup caster sugar
• 50g/3½ Tbsp unsalted butter
• 1 egg yolk
Preheat the oven to 150°C/300°F/gas mark 2. Butter a 25cm/10-inch round springform cake tin and line with baking parchment.
To make the base, put the flour, baking powder, sugar and butter into the bowl of a free-standing mixer and mix until sandy. Add the egg yolk and mix in. Tip the mixture into the prepared tin and press it firmly into the base. Bake in the oven for 20–25 minutes, then set aside to cool.
Put the cream cheese, sugar and vanilla into the cleaned out bowl of the mixer and slowly combine until glossy. Add the eggs one at a time, still mixing, scraping the ingredients down the sides of the bowl from time to time. When you have added all the eggs and the mixture is fluffy, fold in the peanut butter using a large spoon, then fold in 150g of the raspberries, making sure they are evenly dispersed.
Scrape the filling onto the cooled base and gently smooth it out evenly using a spatula. Wrap the outside of the tin with foil, place in a deep baking tray and add water to the tray to come two-thirds of the way up the tin. Bake for 30–40 minutes, until set but still with a slight wobble.
Carefully take the baking tray out of the oven and place the tin on a wire rack to cool. To serve, top with the remaining raspberries and dust with icing sugar