Peanut Butter Cheesecake
(adapted & modified from Yochana's chilled cream-O cheesecake)
Ingredients
Biscuit Base: Mix them together and press into an 7" tin. Chill it.
150 gm. Digestive Biscuits (Blended)
80 gm. melted butter
Cream Cheese filling:
260g Cream cheese
50g Icing sugar
1 Tbsp Maple Syrup
60 ml milk
1/4 tsp vanilla essence
3-4 big spoonfuls Peanut butter
Chopped peanuts
260ml whipped cream
1 Tbsp gelatine powder + 70g water (mix together & microwave)
Some extra chopped peanuts for sprinkling on top
Method:
1) Beat cream cheese with icing sugar till well combined.
2) Add in fresh milk & mix till well combined. Add in gelatine mixture & mix well.
3) Fold in whipped cream & divide mixture into 2 portions.
4) Fold in peanut butter & chopped peanuts into 1 portion & maple syrup & vanilla essence into the other portion.
5) Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set.
6) Pour the Peanut butter cream cheese filling onto the set white cream cheese. Level it & then sprinkle some chopped peanuts on top.
7) Put into the fridge to let it set.
8) Slice & serve chilled.
