Peanut Butter Cheesecake Recipe
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g essential Waitrose Ginger Nut Biscuits (crushed)
- 100 g essential Waitrose Unsalted Butter (melted)
- 450 ml essential Waitrose Double Cream + 150ml to decorate
- 100 g Icing Sugar
- 500 g essential Waitrose Full Fat Cream Cheese
- 340 g essential Waitrose Smooth Peanut Butter
- 100 g essential Waitrose Salted Roasted Peanuts
Method
- Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge.
- Meanwhile beat 450ml of the cream until stiff and mix with the icing sugar, cream cheese and peanut butter.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the freezer for at least 2 hours (or overnight if it makes if you don't need it until the next day).
- When you want to serve the cheesecake, remove it from the freezer for about 30 minutes.
- Then decorate with the remaining cream, beaten until stiff, and the peanuts. Serve immediately.