I got sent some peanut butter recently. It was probably one of the most wonderful things I’ve ever received in the post. If I could set it up so that I got surprise deliveries of peanut butter in the mail every now and then, I would be ecstatic. This was a one-off kind of thing, but no less exciting.
Pic’s Really Good Peanut Butter were the geniuses behind my letter box peanut butter, and I’m so grateful for it! The contents of the jar are super crunchy and the ingredients are all natural, which I love!
As a direct result of receiving posted peanut butter, I made this decadent little cheesecake. (It’s actually not little at all, it’s lovely and large and quite heavy!) This cheesecake is a whole bunch of delicious things (scotch finger biscuits, peanut butter, cream cheese, white chocolate) mooshed together and topped with more peanut butter.
Putting the ingredients for this cake together, I realised that there was literally no way I could make such a glorious collection of ingredients taste bad. Aside from the deliciousness, my favourite thing about this cake is that it’s no-bake – you can pop it in the fridge and forget about it until guests arrive. Best cheesecake EVER!
Base and filling:
- 350g scotch finger biscuits
- 130-150g butter, melted
- 80g peanut butter
- 500g cream cheese
- ½ cup thickened cream
- 1/3 cups caster sugar
- 300g white chocolate, melted
- 60ml boiling water
- 2 tsp powdered gelatine
- 1 ½ cups icing sugar
- 4 tbsp thickened cream
- 1/3 cup peanut butter
Blitz you biscuits to a fine crumb and mix in the melted butter. Pour 2/3 of the mixture into the prepared tin and press into the base of the tin. Use a flat-rimmed glass to compact the mixture into the base. Pour the remaining base around the edges of the tin and use your fingers to press it up the sides. Grab your flat-rimmed glass and roll it around the outside to compact the edges as well. If you want to watch how to do this, click the video.
Pop this in the fridge for 30 minutes.
While the cheesecake is in the fridge, grab your cream cheese, sugar and melted chocolate and mix them together. Set to one side. Sprinkle your gelatine over the boiling water and stir until combined. Add gelatine and water into the chocolate/cream cheese mixture and mix well.
Remove the base from the fridge and spread the peanut butter evenly over the base. Pour the white filling over the top and pop into the fridge for at least 2 hours.
While the cake is in the fridge, whip the icing together until pale and a little fluffy. Pipe over the top with a wide-tipped piping tip (I used a Wilton 1M) and pipe swirls over the cake. Keep in mind that chunky peanut butter will clog in the tip, so it might pay to keep a skewer handy. Return to the freezer for 20 minutes before serving.