The main ingredient in this delicious rare cheesecake recipe is peanut butter. It’s a clever twist on a tried-and-true sandwich combination, with a crunchy cookie base, nutty soft-serve ice cream filling, and finished with a drizzle of strawberry jam. Start this recipe the day before until the cheesecake is set.
Ingredients:
100 g melted butter, extra for greasing
Digestive biscuits 200 g
Low-fat soft cheese 400 g
Cream 200 ml
Smooth peanut butter 100 g
Powdered sugar 80 g
Vanilla extract 1 tsp
Strawberry jam 100 g
80 g roasted salted peanuts, coarsely chopped.
Directions:
- Lightly oil and line the bottom of an 18cm loose-bottomed cake tin. Place the cookies in a food processor and pulse until they become sandy, then stir in the butter. Pour into prepared cake pan. Wrap it up and flatten it with the back of a spoon. Chill for 20 minutes or until firm.
- Meanwhile, combine soft cheese, double cream, peanut butter, powdered sugar, and vanilla in a large mixing bowl and stir until mixture thickens and forms soft peaks. Pour into the base and level with a spoon. Leave in the refrigerator for 8 hours, ideally overnight.
- Whisk the jam in a small mixing bowl to loosen it. Remove the cheesecake from the mold and place it on a plate. Spread over the surface, allowing the jam to run down the sides. Then sprinkle them over the peanuts and enjoy.