About the bake
Baking Mad just made cheesecake even more exciting with this Proper Nutty peanut butter baked cheesecake recipe. It's easy to bake and makes for the perfect dessert!
Method
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.
Step 2:
Use a food processor to reduce the cookies into nice fine crumbs. Add in the melted butter and mix well.
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.
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.
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.
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.
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 the base
- 200g Chocolate chip cookies
- 50g Butter (unsalted) (melted)
For the filling
- 250g Mascarpone cheese
- 250g Crème fraîche
- 4 Egg(s) (free range)
- 3 Egg yolk(s) (free range)
- 200g Billington's Unrefined Golden Caster Sugar
- 125ml Sour cream
- 250g Proper Nutty peanut butter
For the topping
- 250ml Sour cream
- 100g Dark chocolate
- 30g Billington's Unrefined Golden Caster Sugar
- Edible gold leaf
Utensils
- 22cm spring form tin
- Food processor
- Metal spoon
- Whisk
- Saucepan
Recipe Reviews
This was great. A pinch of salt in the base and the topping perhaps. And probably some ground roasted peanuts in the base if I made it again (my base needed more butter than suggested). And some steam in the oven I think - mine did crack slightly.
Ingredients
For the base
- 200g Chocolate chip cookies
- 50g Butter (unsalted) (melted)
For the filling
- 250g Mascarpone cheese
- 250g Crème fraîche
- 4 Egg(s) (free range)
- 3 Egg yolk(s) (free range)
- 200g Billington's Unrefined Golden Caster Sugar
- 125ml Sour cream
- 250g Proper Nutty peanut butter
For the topping
- 250ml Sour cream
- 100g Dark chocolate
- 30g Billington's Unrefined Golden Caster Sugar
- Edible gold leaf
Utensils
- 22cm spring form tin
- Food processor
- Metal spoon
- Whisk
- Saucepan