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. I’ve always wondered how far can we take PBJ. Well, my friend, we’ve taken it to the next level. That jam on the peanut butter cheesecake is basically mouth heaven.
- vegetable oil, for greasing
- 150g digestive biscuits
- 75g butter, melted
- ½ tsp salt
- 170g smooth peanut butter
- 225g cream cheese
- 100g caster sugar
- 2 tsp vanilla extract
- 225ml double cream
- 40g icing sugar, sifted
- 60g frozen raspberries
- 100g seedless raspberry jam
- 40g salted peanuts, crushed
Grease a 20cm springform tin with vegetable oil. To make the base, put the biscuits in a plastic food bag and crush to a fine crumb using a rolling pin or pulse in a food processor until crumbly, then stir in the melted butter and salt to make a sandy mixture.
Using a spoon, press this into the bottom of the tin to make a smooth, even base. Chill in the freezer while you make the filling.
Using a stand mixer or hand whisk, combine the peanut butter, cream cheese, caster sugar and vanilla until smooth and well mixed. In a separate bowl, lightly whip the cream and icing sugar together until very softly whipped, then fold into the cream cheese mixture and mix until well combined.
Spoon the filling into the tin and spread over the base to make a smooth, even layer. Chill for 4–6 hours in the fridge.
To make the jam drizzle, heat together the frozen raspberries and jam in a saucepan over a medium heat. Bring to the boil and cook for 5 minutes or so until thickened, then remove from the heat and cool completely in a bowl.
When you are ready to serve, remove the cheesecake from the tin, drizzle over the jam drizzle and sprinkle with the peanuts.