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Peanut Butter & Jam Cheesecake

Peanut Butter & Jam Cheesecake

Recipe from Big Zuu's Big Eats, full of delicious home cooking with West African and Middle Eastern vibes. I don't think it gets greater than taking classic snacks and combining them with other classic snacks - that jam on the peanut butter cheesecake is basically mouth heaven.

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Crunchy / 300g jar Crunchy / 300g jar

Peanut Butter

300g jar | £3.49

Ingredients

  • Base

  • Vegetable oil for greasing

  • 150g digestive biscuits

  • 75g butter - melted

  • 1/2 tsp salt

  • Filling
  • 170g Pip & Nut Smooth Peanut Butter

  • 225g cream cheese

  • 100g caster sugar

  • 2 tsp vanilla extract

  • 225ml double cream

  • 40g icing sugar - sifted

  • Topping

  • 60g frozen raspberries

  • 100g seedless raspberry jam

  • 40g salted peanuts - crushed

Method

1

Grease a 20cm springform tin with vegetable oil.

2

Crush the biscuits to a fine crumb, stir in the melted butter and salt. Press into the base of the tin. Chill in the freezer.

3

Beat together the peanut butter, cream cheese, caster sugar and vanilla until smooth.

4

Lightly whip the cream and icing sugar until softly whipped, then fold into the cream cheese mixture.

5

Spoon the filling into the tin and spread level. Chill for 4-6 hours in the fridge.

6

To serve top with raspberries, raspberry jam and crushed salted peanuts.

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