Peanut butter & butterscotch baked cheesecake
|1 1/2||tennis biscuits — crushed|
|90 g||butter — melted|
|1 kg||cream cheese — or creamed cottage cheese|
|80 g||peanut butter — crunchy|
|250 ml||cream — boiling|
Line a 20x30cm tin with baking paper.
Preheat the oven to 180 C.
Mix the crushed biscuits and butter and press down firmly in lined pan.
Mix the rest of the ingredients well – I use an electric beater to lose the lumps.
Pour onto the base.
Swirl in butterscotch sauce.
The way it looks when you put it in the oven is the way its going to look when you take it out-so try and get a pattern going.
Bake for +/- 30 minutes.
The cake should still be wobbly in the middle.
NB – let it cool in an off oven to prevent cracks.
Let the sugar and water boil till it reaches a golden colour – in other words – caramel.
Take it off the heat and stir in the cream.
Serve with extra butterscotch sauce and caramelised bananas.
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