Baked peanut butter and raspberry cheesecake

Baked peanut butter and raspberry cheesecake

By
From
The Pip & Nut Butter Cookbook
Serves
10
Photographer
Adrian Lawrence

A PBJ sandwich, but in a cheesecake form. Winner.

Ingredients

Quantity Ingredient
a little butter, for greasing
900g cream cheese
190g caster sugar
1 teaspoon vanilla extract
4 eggs
75g peanut butter
300g raspberries
icing sugar, for dusting

For the base

Quantity Ingredient
140g plain flour
1/4 teaspoon baking powder
50g caster sugar
50g unsalted butter
1 egg yolk

Method

  1. Preheat the oven to 150°C. Butter a 25cm round springform cake tin and line with baking parchment.
  2. To make the base, put the flour, baking powder, sugar and butter into the bowl of a free-standing mixer and mix until sandy. Add the egg yolk and mix in. Tip the mixture into the prepared tin and press it firmly into the base. Bake in the oven for 20–25 minutes, then set aside to cool.
  3. Put the cream cheese, sugar and vanilla into the cleaned out bowl of the mixer and slowly combine until glossy. Add the eggs one at a time, still mixing, scraping the ingredients down the sides of the bowl from time to time. When you have added all the eggs and the mixture is fluffy, fold in the peanut butter using a large spoon, then fold in 150g of the raspberries, making sure they are evenly dispersed.
  4. Scrape the filling onto the cooled base and gently smooth it out evenly using a spatula. Wrap the outside of the tin with foil, place in a deep baking tray and add water to the tray to come two-thirds of the way up the tin. Bake for 30–40 minutes, until set but still with a slight wobble.
  5. Carefully take the baking tray out of the oven and place the tin on a wire rack to cool. To serve, top with the remaining raspberries and dust with icing sugar.
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