Peanut Butter Cheesecake
Peanut Butter Cheesecake is a rich baked cheesecake that is perfect with quality coffee or wine. It is easy to make and quite impressive.
185g cream filled chocolate biscuits (i.e. delta creams, oreos)
90g butter, melted
250g cream cheese, softened
1 1/2 cups caster sugar
1 cup smooth peanut butter
5 eggs, room temperature
1/2 cup sour cream
2 tblsp lemon juice
1 cup chocolate chips
1 cup sour cream
3/4 cup chocolate bits, melted
3 tblsp icing sugar
Crush biscuits with the end of a rolling pin or in a food processor. Add melted butter and mix well to combine. Press biscuit mixture firmly into the base of a greased 23cm springform pan. Refrigerate.
Using an electric mixer, beat cream cheese, sugar and peanut butter until smooth. Add eggs one at a time, beating well after each addition. Don't overmix. Add sour cream,lemon juice and chocolate chips; mix to combine.
Pour cheese mixture over prepared biscuit base. Slide tin back and forth on bench top to even out mixture. Gently tap on bench top to release any air bubbles.
Place a dish of water on the bottom rack of the oven. Bake cheesecake on middle rack of oven at 180 degrees celsius for 15 minutes. Reduce temperature to 150 degrees celsius and bake for a further 70 minutes.
Turn oven off and let cake cool in the oven with the door slightly ajar for 30-60 minutes. The centre of the cheesecake will set properly during this time. Remove from oven and let cheesecake cool completely on a wire rack.
Combine sour cream, melted chocolate bits and icing sugar in a bowl. Spread over cooled cheesecake.
Once cheesecake and topping are completely cool, cover with cling wrap and refrigerate for 12 to 24 hours before serving.
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