Printer friendly version
-
Peanut butter and jelly cheesecake
- Prep time:
- 30 mins
- Cook time:
- 1 hr, including chocolate sauce
- Serves:
- 10
Simon Rimmer uses a classic American combo to rustle up a big bold cheesecake that is doubly delicious with a dark chocolate sauce
Similar recipes
Ingredients
- 250 g oat cookies, (such as Hob Nobs)crushed
- 150g Butter, melted
- 650g full-fat cream cheese
- 150g caster sugar
- 6 Eggs
- 200g crunchy peanut butter
- 150 g good quality strawberry jam
For the sauce:
- 100 g dark chocolate, 70% cocoa solids
- 25g Butter
- 5 tbsp water
- 1 tbsp rum
- icing sugar, for dusting
Method
1. Set the oven to 170C/gas 3. Combine the biscuits together with the melted butter and press the mixture into a 22cm spring-form cake tin.2. Place the cheese and sugar into a blender and pulse until smooth. Add the eggs and pulse again.
2. Transfer the mixture to a bowl and fold in the peanut butter.
3. Spread the jam over the biscuit base making sure to leave a 2.5cm gap all around the edge.
4. Pour over the peanut and cheese mixture and cook the cheesecake for about 1 hour until it is set and springy.
5. To make the sauce, gently heat the chocolate, butter and water together until the chocolate is melted and the mixture is smooth. Stir in the rum.
6. Serve the cheesecake with the chocolate sauce and a dusting of icing sugar.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
I have made this cheesecake quite a few time and people love it! However I substitute the jam (please note not jelly - we are in the UK not the US) for caramel made by boiling condensed milk in the tin for an hour then spread this on top of the base instead of jam. Also don't bother with the chocolate sauce it is sweet and calorific enough already! Good to wow people with but relatively easy as cheesecakes go....