Peanut butter cheesecake


Serves 8-10 


  • 200g gluten-free chocolate Digestive biscuits
  • 50g 
unsalted butter, melted

For the filling:

  • 250g mascarpone
  • 250g crème fraîche
  • 4 whole eggs, plus 3 egg yolks
  • 200g golden caster sugar
  • 125ml sour cream
  • 250g crunchy peanut butter


Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease and line a round 22cm springform tin.

2 In a food processor, whizz the biscuits into fine crumbs. Add the melted butter and stir to combine. Remove the mixture to the prepared tin and press down into the corners using the back of a spoon. Place in the oven for ten minutes, then remove and allow the base to cool to room temperature. Place in the fridge to cool further.

Meanwhile, in a large bowl, beat the mascarpone, crème fraîche, eggs, egg yolks, sugar, sour cream and peanut butter together until well combined and smooth.

Spoon the mascarpone mixture over the biscuit base and bake for 50-55 minutes until set but still a little wobbly in texture. Place in the fridge for 2-3 hours to set completely before serving.


Per Serving: 522kcals, 35.1g fat (15.3g saturated), 40.2g carbs, 28.3g sugar, 14.5g protein, 2.1g fibre, 0.284g sodium


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