Recipe

Peanut Butter Cheesecake

Prep time: 15 mins + chilling        Cook time: 1 hour            Serves: 10

Ingredients – Base

350g butternut biscuits
80g butter, melted

Ingredients – Filling

500g cream cheese, softened
1 cup sour cream
200g brown sugar
2/3 cup smooth peanut butter
1 tsp vanilla extract
3 eggs

Ingredients – Topping

150ml pure cream
150ml sour cream
1 tsp vanilla extract
1 tbs icing sugar mixture

Method

Preheat oven to 160°C. Grease and line base of a 23cm springform pan with baking paper.

Process biscuits in a food processor until fine. Add melted butter and process to combine. Press biscuit mixture over base and side of prepared pan, cover with plastic wrap, and refrigerate for 30-45 minutes.

Meanwhile, make filling. Using an electric mixer, beat cream cheese, sour cream and sugar until smooth. Add peanut butter and vanilla and beat until combined. Beat in eggs, one at a time, beating well after each addition.

Pour mixture into prepared shell. Place a roasting pan of boiling water on the bottom shelf of oven (this helps to top the top of the cheesecake cracking during cooking).

Place cheesecake on a baking tray in the middle of oven and bake for 1 hour or until cheesecake is just set, but still wobbly in centre. Cool in the pan. Chill overnight in the fridge.

Meanwhile, make topping. Whisk all ingredients in the bowl of an electric mixer until firm peaks form.

Carefully remove cake from pan, place on a serving plate. Spread with topping, serve.

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