I saw a funny image on the internet today, it said: I don’t know, man… I just started eating pasta and I was like, ‘Wow, my problems… where did they all just go?’. I had to laugh. But pasta aside, this peanut butter cheesecake will make you want to do cartwheels. Seriously. It’s salty and sweet and rich and creamy and super quick and easy to prepare and even faster to gobble up. Peanut butter cheesecake! You know you want to. 😉
200 g tennis biscuits
150 g butter
250 g mascarpone
250 g crème fraîche
4 tablespoons sugar
3 teaspoons vanilla essence
2 tablespoons peanut butter
50 ml milk
1. To make the crust, crush the Tennis biscuits and place in a bowl. Melt the butter and pour over the cookie crumbs. Mix until the crumbs resemble moist sand. Press into the bottom of a 30cm pie dish and place in the refrigerator.
2. Whisk the mascarpone, crème fraîche, sugar and vanilla essence and pour onto the crust.
3. Let it set in the fridge for a few hours, preferably overnight.
4. Combine the peanut butter and milk and heat in the microwave, stirring occasionally. Drizzle the peanut butter sauce over the cheesecake just before serving.