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Peanut Butter Cheesecake
Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Peanut Butter Cheesecake take?
8 hr 35 min all in โ 35 min prep, 8 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Peanuts. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
What does it cost to cook?
Weeknight budget โ about $8โ16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender, Mixing bowl, Rolling pin.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
2 of Sugar.
What can I use instead?
butter โ olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. cream (whole milk + a knob of butter) โ whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
To defrost, thaw in the fridge overnight. To serve, carefully remove from the tin.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.