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A peanut butter cheesecake wrapped in a decorative bow Tried & Tested

Peanut butter baked cheesecake

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2.6 stars based on 15 ratings

This recipe was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the base

  • 200g 7⅛ oz Chocolate chip cookies
  • 50g 1⅞ oz Butter (unsalted) melted

For the filling

  • 250g 8⅞ oz Mascarpone cheese
  • 250g 8⅞ oz Crème fraîche
  • 4 4 Egg(s) (free range)
  • 3 3 Egg yolk(s) (free range)
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 125ml 4¼ fl oz Sour cream
  • 250g 8⅞ oz Peanut butter (crunchy)

For the topping

  • 250ml 8½ fl oz Sour cream
  • 100g 3½ oz Dark chocolate
  • 30g 1⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • Edible gold leaf

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (150°C fan, 325°F, gas mark 3). Butter and line and 22cm diameter spring form tin.

  2. Classic mode Step 2

    Use a food processor to reduce the cookies into nice fine crumbs. Add in the melted butter and mix well.

    Ingredients for this step

    • 200g 7⅛ oz Chocolate chip cookies
    • 50g 1⅞ oz Butter (unsalted) melted
  3. Classic mode Step 3

    Place the mixture into the tin and press down using a cold metal spoon. Put into a hot oven for 10 minutes to roast. When cool place in the fridge to set.

  4. Classic mode Step 4

    For the filling beat the mascarpone and crème fraiche with eggs, yolks, sugar, peanut butter and soured cream in a mixer until you get a smooth consistency.

    Ingredients for this step

    • 250g 8⅞ oz Mascarpone cheese
    • 250g 8⅞ oz Crème fraîche
    • 4 4 Egg(s) (free range)
    • 3 3 Egg yolk(s) (free range)
    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • Peanut butter (smooth)
    • 125ml 4¼ fl oz Sour cream
  5. Classic mode Step 5

    Spoon the mix into the prepared tin over the base and bake for 50 – 60 minutes until set but still wobbly. Leave to set in the fridge.

    Ingredients for this step

  6. Classic mode Step 6

    For the topping, warm the soured cream, chocolate and sugar in a saucepan. Once smooth pour the mixture on top of the cold cheesecake and leave it to set.

    Ingredients for this step

    • 250ml 8½ fl oz Sour cream
    • 100g 3½ oz Dark chocolate
    • 30g 1⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  7. Classic mode Step 7

    Once set remove from tin. Decorate with a little edible gold leaf on top and wrap with a cake sash for extra glamour!

    Ingredients for this step

    • Edible gold leaf