Peanut Butter Cheese Cake Recipe

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A peanut butter cheesecake

Ingredients

BASE

  • 1 slice of 8" sponge cake

    • CREAM CHEESE MIXTURE

    A

  • 250 g of fresh milk
  • 150 g of creamy peanut butter
  • 250 g of cream cheese
  • 50g plain flour, sieved

    • B

  • 5 egg yolks

    • C

  • 5 egg whites
  • 100 g of caster sugar

    • Method

    1. Preheated oven to 180°C/ 350°F.
    2. Line a 8" round baking tin with grease proof paper and put in a slice of sponge cake.
    3. Double-boil fresh milk, peanut butter and cream cheese until cream cheese has melted completely.
    4. Add plain flour, stir and cook until the mixture has thickened.
    5. Remove and leave to cool.
    6. Add B and stir well.
    7. Whisk egg white and caster sugar at high speed until soft peek is formed.
    8. Slowly mix into cream cheese mixture.
    9. Strain the mixture onto sponge cake
    10. Steam-bake the cheesecake in the preheated oven at 180°C for 20 minutes.
    11. Reduce the heat to 140°C/ 280°F and bake for another 1 hour and 45 minutes or until cooked.
    12. Leave cake to cool in the oven with door ajar 1 hour.
    13. Chill in the fridge for 4 hours.
    14. Remove cake from tin and place onto a cake board.
    15. Cut into pieces and serve.

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