A delightful peanut butter cheesecake that’s a cinch to make. This recipe makes a standard cheesecake, the illustration shown is Andrew’s version, very similar but crafted in his Michelin recommended kitchen!
Andrew Dargue is Head Chef and Founder of Vanilla Black, a Michelin recommended vegetarian restaurant in London. Andrew is author of cookbook Vanilla Black, Fresh Flavours for your Vegetarian Kitchen.
| Prep Time | 25 minutes |
| Passive Time | 2 hours |
| Servings |
8 servings |
Ingredients
- 100 grams digestive biscuits choose vegan variety for dairy free
- 50 grams melted butter or dairy free margarine
- 20 grams cocoa nibs
- 250 grams full fat cream cheese Tofutti, or another tofu version for vegans
- 80 grams whipping cream soya milk for the non-dairy
- 30 grams icing sugar
- 300 grams crunchy peanut butter vegan variety for dairy free
Ingredients
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Instructions
- Place the biscuits in a plastic bag and hit with something heavy such as a rolling pin or a pan. Place the crumbs in a bowl with the melted butter and cocoa nibs, mix and then press into the tin making sure all the edges are straight.
- Place the base in the fridge so that it can set whilst you make the filling.
- Add the cream cheese (make sure it’s full fat, low fat won't work!), cream and icing sugar to a stand mixer and beat for a minute to combine, if you do not have a mixer use a spoon and a bowl.
- When completely combined carefully fold in the peanut butter but do not mix thoroughly, you want to create a streaky effect.
- Next, add the mix to the base and using a metal spoon (a wooden one tends to drag the cheese) flatten and smooth the mix so that it is flat and even.
- Place in the fridge for 2 hours to firm up. After 2 hours check it is set by pushing a sharp knife into the middle, if it feels like a cheesecake it is done but if not pop it in the freezer for 10 minutes, but don’t forget about it.
- To serve, carefully remove from the tin and slice into wedges then add a spoonful of the sauce. For a fancy touch spread a spoonful of the sauce on a plate, sprinkle with a few cocoa nibs and add the wedge of cheesecake on top.
