To make the base combine the biscuits and butter and press it into a 23cm spring sided cake tin.
Peanut Butter and 'Jelly' Cheesecake
Ingredients
12
servings
-
- 200 g
- 100 g
- 175 g
- 500 g
- 500 g
- 150 g
- 6
- 1 tsp
- 150 g
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Preparation
For the topping just put the peanut butter, cheeses, sugar and eggs into a blender and pulse until smooth. Don't worry if the mix seems a bit runny, the 6 eggs will set it
Spread the jam over the base but leave about a 2.5cm gap all the way round, then spoon the peanut mix on top.
Cook at 175c/350f/g4 for about an hour
Serve with lots of chopped strawberries, crème fraiche, chopped salted peanuts
Serving suggestions
Chopped strawberries, crème fraiche and chopped salted peanuts to serve.
