Peanut butter cheesecake
0 min
30 min
4h30 (including 4h rest)
Ingredients
Serves 6:
For the base: 200 g speculoos (or similar biscuits)
100 g melted butter
For the filling: 240 ml double cream
240 g mascarpone
240 g Creamy peanut butter
200 g sugar
Method
Prepare the base: crumble the speculoos in a food processor until finely powdered.
Mix the crumbled speculoos with the melted butter until the mixture is smooth.
Spread the mixture into the base of a springform tin (about 20 cm in diameter), pressing down well to form a compact base.
Refrigerate for 15 to 20 minutes to firm up the base.
Prepare the filling: In a bowl, mix the crème fraîche and mascarpone. Whip until stiff.
When the cream begins to set, add the sugar a little at a time while whisking.
Add the peanut butter. Mix gently with a pastry blender.
Pour the filling over the cooled speculoos base and smooth the surface with a spatula.
Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to set.
Turn out the cheesecake and serve!
Menguy's little extra: For a touch of crunch in your recipe, use our Crunchy peanut butter!
Menguy's little extra: For a touch of crunch in your recipe, use our Crunchy peanut butter!
