Home Sweet Home Bakealong 23: Peanut Butter Cheesecake

23/100

Peanut Butter Cheesecake

Again, the benefits of baking through the HSH book have kicked in as the peanut “brittle” aka praline is the same as the one on the Blondie Pie. As before though I thought I’d reached a dark enouch caramel stage and actually it turned out rather light. It still tastes good – just not quite so caramel-y.

I’ve not made many cheesecakes and I’ve certainly never made one with gelatine before. I was expecting a firmer set but I’m not sure if this is my mistake with the gelatine or whether it’s meant to be like that. I’ll see what Beckie’s turns out like. Either way it’s not really as transportable as I’d hoped, so I can’t take it for eating with coffee after church tomorrow. I think we would end up with rather peanut-y bibles.

Not the most solid cheesecake

Anyway, it’s pretty successful as a recipe. It’s pleasantly nutty but not too much. Mr B doesn’t really like peanuts but he’s been happy to keep checking that it tastes good 😉 All in the name of ensuring that the standard is kept up of course. Whilst it uses cream AND cream cheese, the gelatine give a more mousse-like texture.

Slightly slumpy

Peanut Butter Cheesecake
from Home Sweet Home by Hummingbird Bakery

For the base:
200g nutty chocolate chip biscuits
75g unsalted butter, melted

For the cheesecake topping:
400g full fat cream cheese
150g caster sugar
4 large egg yolks
6 leaves of gelatine
150g crunchy peanut butter
250ml double cream

For the peabut brittle:
100g unsalted roasted peanuts
200g caster sugar
50ml water

9in springform cake tin

Join Beckie and me in our Epic 100 part bakealong. I’m also adding this to CookBlogShare