Sunday, 16 September 2012

Peanut Butter Cheesecake

Ingredients

  • 1 1/4 cups crushed Nice biscuits
  • 1 cup caster sugar
  • 1 tablespoon sugar
  • 1 teaspoon orange juice
  • 1/2 cup KRAFT Smooth Peanut Butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2 eggs
  • 2 tablespoons lime juice
  • 2 teaspoons vanilla essence
  • 2/3 cup icing sugar
  • 500g block PHILADELPHIA Cream Cheese, softened
  • 80g butter, melted

Method

  • Combine the biscuit crumbs, butter, sugar and cinnamon and press into the base of a greased and lined 21cm (8”) springform tin. Chill.
  • Combine the peanut butter, icing sugar and brown sugar until smooth. Form into balls, reserving 2 tablespoons of mixture, and drop over prepared base.
  • Beat together the PHILADELPHIA, caster sugar, lime juice, vanilla and orange juice using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. Pour over peanut mixture and crumble reserved peanut mixture over the top.
  • Bake at 160°C for 40 minutes, until still slightly wobbly in centre. Allow to cool in oven with door ajar then refrigerate until set. Cut into wedges to serve.

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