Julie´s Family Kitchen

Spooky Spiderweb Peanut Butter Cheesecake #SPOOKYSKIPPY

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30 mins Cook time
5 mins Total time
35 mins Author
200 g digestive biscuits 100g unsalted butter 2 x 280g Philadelphia full fat soft cheese 150g icing sugar 1 tsp vanilla extract 600ml whipping cream 6 leaves of gelatine 200g Smooth Skippy Peanut Butter 150g dark chocolate Method Blitz the biscuits in a food processor to create fine crumbs. Melt the butter, then combine with the biscuits crumbs. Line the base of a 23cm (9 inch) springform cake tin with baking parchment, then press the biscuit crumb mixture onto the tin to create the cheesecake base.. Place in the freezer to set. Cream the Philadelphia, icing sugar and vanilla extract until well combined and creamy. Soak the gelatine leaves in cold water for 5 minutes, then drain. Warm 6 tbsp of the cream in a saucepan, add the drained gelatine and stir to dissolve. Add the gelatine and cream mixture to the cheesecake mixture. Whip the remaining cream until you reach soft peaks, then stir carefully into the cheesecake mixture. Spread half of the peanut butter across the biscuit base. Spoon about half the cheesecake mixture on top, then add dollops of the remaining peanut butter, finish off with the remaining cheesecake mixture. Place in the fridge for 4 hours or overnight to set. Melt the chocolate, then pipe a spiderweb design on top of the set cheesecake. Enjoy. 3.5.3217