FROZEN PEANUT BUTTER CHEESECAKE

Serves 12

A LITTLE EFFORT

GREAT VALUE

Preparation: 25 minutes

Cooking: 25 minutes, plus freezing time

For the cheesecake: full-cream cream cheese 2 x 250 g tubs condensed milk 2 x 385 g cans peanut butter ½ cup lemons 4, juiced vanilla paste 3T

Woolworths whipping cream 2 cups

For the base: dark chocolate 100 g, melted ginger biscuits 100 g, crushed Woolworths malted Chuckles 50 g Caramel Treat, whipped, to decorate Woolworths edible cake decorations, to decorate

1 Line 2 x 20 cm springform cake tins with baking paper. To make the cheesecake, whisk together the cream cheese, condensed milk, peanut butter, lemon juice and vanilla paste in a stand mixer with the whisk attachment until the mixture is smooth. Set aside. 2 In a separate bowl, whisk the cream until medium peaks form, then fold into the cream-cheese mixture. Divide between the cake tins and place in the freezer. 3 To make the base, combine the chocolate, biscuits and Chuckles and cool for 5 minutes if the chocolate is very hot. Pour over the top of one of the cheesecakes, then smooth the top, making sure it’s level. Freeze until set. 4 To assemble, remove the cheesecakes from their tins, place the one on top of the other so that the base is in the middle. Decorate the top with Caramel Treat and cake decorations. Allow to stand for 20 minutes before serving.

WINE: Kleine Zalze Vineyard Selection Chenin Blanc 2019