Peanut Butter Cheesecake Recipe featured

Peanut Butter Cheesecake Recipe

Having made salted caramel for last week’s blog I thought it would be the perfect compliment for my Peanut Butter Cheesecake Recipe.

Erik and I are very fortunate to live in a development of houses alongside a block of flats arranged around a garden. The residents hold a get-together every couple of years, chairs, tables, food and flowing wine all in the sunshine on the lawn. Everybody brings a bottle and something for the buffet; there are quiches, cold cuts, salads and more. Naturally with my sweet tooth I avoided the savoury bakes and dug out my Peanut Butter Cheesecake Recipe.

To make serving as simple as possible I have opted to go for the idea of individual cheesecakes; assembling them in clear plastic drinking cups with matching plastic spoons – so no need to wait around to collect all my teaspoons!

To make my Peanut Butter Cheesecake Recipe you will need

For the BASE1 Peanut Butter Cheesecake Recipe base ingredients

  • 50g butter
  • 200g pack peanut cookies

Step 1

I like these peanut cookies from Asda, they have just the right blend of sweetness and savoury qualities. Normally I would insist that you put them in a bag and roughly crush them, but as I’m after a finer texture I’d suggest you blitz the whole packet in the blender until they are a fine uniform crumb. Melt the butter and then wiz this together.

Drop 1 tablespoon into the bottom of 12 plastic cups, or if you are making one big cheesecake then press half of the crumb mixture into the base of a lined 20cm springform tin.

With my cups I used an empty cup to gently press the crumb level – don’t press too hard you don’t want to compact it. You should have about half of the crumb mixture left over – we will be using that later.

2 dribble chocolateStep 2

I then took some tempered chocolate and with a piping bag dribbled a little halfway up the inside of the cup, this gives a bit more visual interest to the finished cheesecake – if you are making a big cheesecake then omit this step.

Make The salted caramel3 Make Slated Caramel

  • 50g butter
  • 2 tbsp golden syrup
  • 2 tbsp soft light brown sugar
  • ½ tsp sea salt

Step 3

To make the salted caramel put the butter, golden syrup, soft brown sugar and salt into a small pan and slowly warm until the sugar has dissolved. Set aside to cool to room temperature.  Top Tip: using salt flakes or large crystals means you’ll be waiting a long time to get the salt dissolved – use fine milled salt.

For the filling5 add milk to filling

  • 5 gelatine leaves
  • 500g ricotta
  • 175g smooth peanut butter
  • 175g golden syrup
  • 150ml whole milk

Step 4

Start the filling by dropping the gelatine in water to soak, once it goes flobbery lift it out of the water, give it a good squeeze and then drop it into a saucepan with the milk. Heat very gently until the gelatine dissolves completely – TOP TIP – do not let it boil as this messes with the setting properties. Take the pan off the heat, I like to strain the gelatine mixture as coming across a bit of undesolved gelatine is the pudding equivalent of a war crime.

6 pipe a layer of fillingLeaving the milk mixture to cool a little take the ricotta, peanut butter and syrup and whisk until smooth.  Then whisk in the strained milk mixture and pile into a piping bag, then pipe out equally over the 12 portions and put into the fridge to set.

Step 5

In a food processor blitz a handful of salted peanuts until chopped – don’t go too fine or the oils will come out of the nuts. Put half of this aside as a final topping.

9 pile choc crumbIn the same food processor (with half the nuts remaining) add the rest of the biscuit base and a handful of chocolate chips– whizz this up into a crumb.

Once the cheesecakes are set pile some of the chocolate crumb up the side of the cup.

10 pipe creamStep 6

Whisk up 175ml whipping cream and stir in three quarters of the salted caramel.

Pipe the cream on top of the cheesecakes, drizzle a little of the remaining salted caramel.   Finally sprinkle with the chopped peanuts.

peanut butter cheescake recipe


  • Bruce 22nd August 2015 at 12:28 pm

    Dear Boney Baker
    Having not yet tasted the delicacy I can’t comment but it looks alright to me, looking forward to a decent lunch tomorrow.

  • Dave 23rd August 2015 at 6:15 am

    What is the meaning of “Flobbery”, that’s a new word to me?
    I never heard that word on my many visits to the UK.
    Will be seeing you before we know it.

    • Mark 23rd August 2015 at 8:42 am

      Dear Dave – as an educated man I would have thought you would know of flobberation! Something is flobbery when it has turned into a floppy and rubbery state. I think you will find the word flobbery in Shakespeare, Taming of the Shrew Act 2 Scene1? Well it is on my copy anyway! Shakespeare invented many new words, so if he can so can I! Happy flobbering from this side of the pond.


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