Peanut and jelly cheesecake

Peanut butter and jelly cheesecake

Ingredients

80g Butter, melted, plus extra for greasing

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

Method

Preheat the oven to 190C/fan 170C/Gas 5 Butter a square 20cm tin and line with greaseproof paper

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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