Peanut Butter Cheesecake

10 Ingredients

Number of servings

350grams butternut biscuits
80grams butter, melted
1teaspoons vanilla extract
1 cup sour cream
1tablespoons icing sugar mixture
2/3 cup smooth peanut butter
150milliliter pure cream
500grams cream cheese, softened
3 eggs
200grams brown sugar

Nutrition per serving

35% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 7

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

Step 2 of 7

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.

Step 3 of 7

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.

Step 4 of 7

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

Step 5 of 7

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

Step 6 of 7

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

Step 7 of 7

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

Non-traditional Strawberry Cheesecake

Difficulty

Woolworths

Baked Cheesecake Tart