Peanut Butter Cheesecake
“Ben’s favourite! No, it’s not healthy, but it’s an occasion cake that is now a tradition. No one can tell it’s gluten free – just that it’s naughtily good!”
SERVES 8–10
300g gluten-free digestive-type biscuits; I use 2 packs of gluten-free Hobnobs
150g unsalted butter, melted
1 x 340g jar of gluten-free crunchy peanut butter (I like the texture but use smooth if you prefer)
280g cream cheese
2 teaspoons vanilla bean paste
125g icing sugar
150ml double cream
FOR THE TOPPING
100g gluten-free dark chocolate, 70 per cent cocoa solids, finely chopped
100ml double cream
You will need a 25cm non-stick springform cake tin
1
In a food processor blitz the biscuits to a fine crumb. Combine the crumbs with the melted butter then use the mixture to line the bottom and halfway up the sides of the tin. Place in the fridge for 30 to 40 minutes until set and hard. 2 Put the peanut butter, cream cheese, vanilla bean paste and icing sugar into a food processor and whizz until fully combined; alternatively you can use an electric hand whisk for this. 3 In a separate large bowl whisk the double cream until soft peaks appear. Take a tablespoon of the peanut butter mixture and, using a spatula, gently fold into the cream trying to retain as much air in the mix as possible. Repeat until all of the peanut butter mixture is incorporated into the cream. 4 Add the mix on top of the crumbed biscuit base but be careful not to disturb the sides. Place in the fridge and chill for 2 to 3 hours until set. You can freeze this now or keep it covered in the fridge for up to 48 hours. 5 For the topping place the chocolate in a large bowl. Heat the cream in a pan until just boiling then pour over the chocolate and whisk until the chocolate is melted and the mixture is smooth. 6 Take the cheesecake straight from the fridge and pour over the ganache working from the centre outwards. Return to the fridge for 30 minutes or until the chocolate is set. 7 Remove the cheesecake from the tin – you will probably need to carefully run a knife around the edge of the cake – and then serve.