Peanut butter and jelly cheesecake
Ingredients
Method
80g Butter, melted, plus extra for greasing
Preheat the oven to 190C/fan 170C/Gas 5 Butter a square 20cm tin and line with greaseproof paper
250g Digestive biscuits For the filling: 400g Soft cheese 150g caster sugar 200g Smooth peanut butter 3 Eggs, plus 2 yolks 5 tbsp Strawberry jam
Crush the biscuits (by hand or in a food processor) into crumbs and stir in the melted butter Spoon into the bottom of the tin and press down to form the base Beat together the soft cheese, sugar and peanut butter, then add the eggs and yolks and mix again until combined Pour on top of the biscuit base, then swirl the jam over the top Bake for 25 mins, until just set. Leave to cool before cutting into squares
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