This recipe is only for people who LOVE peanut butter! The filling is rich, creamy and packed full of smooth peanut butter.
For the crust, I have used caramelised Lotus Biscoff biscuits which are quite dangerous to have around the house as they are so moreish. However, they are perfect for the base of just about any cheesecake. Their delicate spice and caramel flavour work so well with the peanut butter and the salted caramel sauce.
I have made a batch of caramel sauce myself, but Sainsbury’s Taste the Difference Salted Caramel Sauce works perfectly well here too, just warm the jar slightly to make the sauce pour easily.
I think these would be great for a small, but decadent dessert and would work well for a holiday party.
25 Lotus Biscoff biscuits
50g salted butter, melted
300g Full fat cream cheese at room temperature, I used Philadelphia
200g sour cream
300g Smooth peanut butter
120g caster sugar
1tsp vanilla extract
2tbs plain/all-purpose flour
3 large eggs, lightly beaten
100g salted butter
120g double/heavy cream
1tsp sea salt
I used Masterclass 12 hole mini sandwich tin for my cheesecakes, but these can easily be made in muffin cases too.
Start by making the caramel sauce to allow it time to cool.
Add the sugar to a deep, heavy based pan and heat until melted. Stir in the butter until combined and then pour in the cream, stirring all the time until it reaches a rolling boil. It will bubble and rise up as it boils which is why you need a pan deep enough. Allow to boil for a minute or two, it should be the colour of golden amber. Stir in the salt and allow to cool.
Preheat the oven to 180°C and prepare the tin by lightly greasing the sides.
For the crust, blitz the biscuits in a food processor until they are fine crumbs. Add to the melted butter and mix with a wooden spoon.
Equally distribute the buttery crumbs between the cups and firm them down with the back of a spoon, shot glass, or pastry tamper if you have one. The crusts need to be neat and compact so you don’t have any crumbs in the actual cheesecake.
Bake the crusts for 5 minutes and allow to cool while you make the filling
For the filling, add the cream cheese and sugar to a stand mixer fitted with the paddle attachment. You can also use a hand mixer for this. Beat on high speed until super smooth and fluffy.
Add the vanilla, cream and beat again until smooth, then add the eggs until just combined. Finally stir in the peanut butter until fully incorporated. I do this final step by hand so as not to whip too much air in that could crack the cheesecakes.
Pour in the filling onto the part-baked crusts. They will not rise very much, so you can fill almost to the top.
Bake for around 18-20 minutes or until just set. Keep an eye on them as they will crack if over-baked.
Remove from the oven and allow them to cool down to room temperature. Then wrap in plastic and chill thoroughly. The loose bottoms of this tin allow you to push the refrigerated cheesecakes out with no problems.
When ready to serve, pour on a little salted caramel sauce. These are super rich and sweet and I have served mine with some tart blackberries.