Peanut Butter Cheesecake Recipe

By The Cooking Foodie · 270 min

Ingredients

Instructions

1. Preheat the oven to 160°C (325°F). Pulse the biscuits into fine crumbs, mix with the melted butter and milk if dry, and press firmly into the base of a 23cm springform pan.
2. Bake the crust for 7–8 minutes, then cool. Lower the oven to 150°C (300°F).
3. Beat the cream cheese and sugar until smooth. Mix in the peanut butter until fully combined. Add the eggs one at a time, mixing just until combined. Add the vanilla, sour cream, heavy cream, salt and cornstarch, and mix on low until smooth.
4. Wrap the outside of the springform pan in foil. Pour the filling over the crust and smooth the top. Set the pan in a larger roasting pan and add hot water halfway up the sides.
5. Bake at 150°C (300°F) for 50–65 minutes, until the edges are set and the centre jiggles slightly.
6. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Then cool at room temperature for another hour. Refrigerate for at least 4 hours, preferably overnight.
7. Chop the chocolate and place it in a heatproof bowl. Bring the heavy cream to a gentle simmer, pour it over the chocolate, leave for 1 minute, then stir until smooth.
8. Pour the ganache over the chilled cheesecake, spread evenly, and chill for 15–20 minutes until set.
9. Scatter chopped peanuts around the edges before serving, if desired.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggMilkCreamHeavy creamCream cheeseChocolateSour creamPeanut