PBJ cheesecake

Nutrition Facts

PBJ cheesecake

Amount Per Serving

Calories 589 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 19g119%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Cholesterol 90mg30%

Sodium 543mg24%

Potassium 291mg8%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 33g37%

Protein 11g22%

Vitamin A 1028IU21%

Vitamin C 3mg4%

Calcium 70mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Food of the gods

Prep Time30

Chilling time4

Total Time4 30

Course: Dessert

Cuisine: British

Servings:

Calories: 589kcal

Author: Big Zuu

Grease a 20cm springform tin with vegetable oil. To make the base, put the biscuits in a plastic food bag and crush to a fine crumb using a rolling pin or pulse in a food processor until crumbly, then stir in the melted butter and salt to make a sandy mixture.
Using a spoon, press this into the bottom of the tin to make a smooth, even base. Chill in the freezer while you make the filling.
Using a stand mixer or hand whisk, combine the peanut butter, cream cheese, caster sugar and vanilla until smooth and well mixed. In a separate bowl, lightly whip the cream and icing sugar together until very softly whipped, then fold into the cream cheese mixture and mix until well combined.
Spoon the filling into the tin and spread over the base to make a smooth, even layer. Chill for four to six hours in the fridge.
To make the jam drizzle, heat together the frozen raspberries and jam in a saucepan over a medium heat. Bring to the boil and cook for five minutes or so until thickened, then remove from the heat and cool completely in a bowl.
When you are ready to serve, remove the cheesecake from the tin, drizzle over the jam drizzle and sprinkle with the peanuts.