It’s Justin’s 50th birthday today so, of course, I had to make him a birthday cake.
I made a peanut butter baked cheesecake – seeing as cheesecake is his favourite kind of cake, and he’s quite partial to peanut butter too.
I also wanted to try out a tip that I found on the internet this week. Apparently, instead of using a Wilton Bake Even Strip (which helps keep your cake level and prevent a cracked top), you can wrap the sides of the tin with a wet cloth or tea towel.
It worked pretty well, there was a slight bulge to one side of the top which I put down to the overlap of the cloth. Next time I’ll use a cloth cut down to fit the circumference exactly. So long as the cloth is very wet, it won’t burn in the oven. Elasticated cloth, or nylon/polyester fabric probably wouldn’t work very well in the heat of an oven; stick with cotton or linen.
The plain chocolate digestive biscuits gave just that bit of extra depth of flavour over plain digestives, and baking the base for 10 minutes gave it a ‘biscuity’ taste and texture.
I used mascarpone, but you can use Philadelphia or any other plain, full-fat cream cheese.
The results were delicious – a rich, indulgent treat.
There’s only one slice left – that must mean that the birthday boy approves!
- 150g/5oz plain chocolate digestive biscuits
- 30g/1oz butter, melted
- 250g/9oz mascarpone cheese
- 2 eggs + 1 egg yolk
- 100g/3½oz caster sugar
- 150g/3oz crunchy peanut butter
- 60ml/2fl oz soured cream
- ½tbsp cornflour
- 125g/4½oz soured cream
- 50g/2oz dark chocolate
- 15g/½oz caster sugar
- 3tbsp mixed chopped toasted nuts (optional)
- Preheat the oven to 170°C/150°C fan/325°F/as mark 3
- Grease & line and 22cm diameter spring form tin
- Using a food processor, grind the plain chocolate digestives into fine crumbs
- Add in the melted butter and combine well
- Tip the mixture into the prepared tin pressing down firmly & evenly using a cold metal spoon to form a level base
- Put the base into the oven for 10 minutes, when cool put it into the fridge to set
- After washing out the processor bowl, use it to combine the mascarpone, eggs, yolk, sugar, peanut butter, soured cream and cornflour to a smooth consistency
- Pour the mixture into the over the base and bake for 30-40 minutes until just set
- Allow to cool for half an hour on a wire rack before putting the tin into the fridge to chill
- In a small saucepan, gently warm the soured cream, chocolate and sugar stirring to form a smooth sauce
- Pour the mixture on top of the cold cheesecake and allow it to set in the fridge
- When cooled & set, run a sharp knife around the edge of the tin before easing the cake carefully
- Finish with a sprinkling of mixed chopped toasted nuts (optional)