Peanut Butter Cheesecake

Feeds: 10

For the base

  • 270g bourbon biscuits

  • 100g melted butter

For the filling

  • 120ml whipping Cream

  • 1 tsp vanilla extract 

  • 200g peanut butter

  • 180g icing sugar

  • 550g cream cheese

Chocolate sauce

  • 120g dark chocolate chips

  • 200g golden caster sugar

  • 1 tablespoon butter

  • 250ml whipping cream

  • 50ml tia maria

Peanut Praline (optional)

  • 100g peanuts

  • 100g light brown sugar

  • 50ml water


Perhaps one of the stars of the show of the foodslut pop up, boubon biscuit peanut butter cheescake served with caramel praline.


Peanut Butter Cheesecake (1 cake or 10 individual portions)

  • To make the base add the biscuits and butter to a blender until you get a smooth paste press this into either individual moulds or one large one (10”)

  • To make the filling whisk the cream until slightly stiff, sieve in the icing sugar.

  • Stir in the peanut butter and cream cheese until completely combined

  • Add the mould/s and leave to set for 4 hours minimum

  • To make the sauce heat all the ingredients slowly over a low heat until smooth and silky

  • To make the praline make a caramel but heat the water and sugar until it starts to reach a light brown colour pour over peanuts on a tray and smash up when set.

Recipe credit @bboxfood
"Remember there is no dish that adding bacon does not improve"

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