Peanut Butter Raspberry Cheesecake

Your favourite childhood flavour combo, but a little more grown up.

2 hours cook

Serves 8

Spencer Lengsfield

Twisted: Unserious food tastes seriously good.

Ingredients

for the biscuit base

230gdigestive biscuits

50gdry roasted peanuts

110gunsalted butter

1 tbspsugar

1 tspvanilla extract

for the cheesecake

900gfull fat cream cheese

100gsour cream

4eggs and 1 yolk

250ggranulated sugar

2 tbspplain flour

1 tspvanilla extract

270gcreamy peanut butter

100gfresh raspberries

Icing sugar, for dusting

This is a classic baked cheesecake recipe with the addition of peanuts to the biscuit base, and creamy peanut butter to the cheesecake. Chuck in a few fresh raspberries and you have a delightful pb&j dessert!

Method

Preheat the oven to 200 C. Pulse biscuits, peanuts, and sugar together in a food processor until finely ground.

Add butter and vanilla, and pulse until it looks like wet sand. Spray a 20cm springform tin with cooking spray, and press the mixture into the bottom and slightly up the sides of the tin.

Pop into the oven for 10 minutes or until lightly browned, then reduce the heat to 160 C.

Meanwhile, beat the cream cheese until smooth. Add peanut butter, sour cream, sugar, and vanilla.

Beat in the eggs slowly one at a time, then fold in the flour - being careful not to overmix

Pour half of the mixture into the tin. Sprinkle with a few raspberries tossed in flour, then pour the rest of the mixture - it’ll come nearly to the top. Finish with a few more raspberries

Place the tin into a large roasting tray, and pour boiling water so it comes half way up the tin. Bake for 1 hour, or until the top is dry and the centre is still slightly jiggly.

Turn off the heat, and open the door 1-2 inches. Leave for 1 hour. Remove from the oven, and leave to cool for at least 5 hours or preferably overnight before slicing. Enjoy!