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!”

Irish Sunday Mirror - - YOUR HEALTH -

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.

Has­sle Free, Gluten Free by Jane Devon­shire (Ab­so­lute Press) is out 20 Septem­ber. Pho­tog­ra­phy © Mike Cooper

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