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Peanut butter Cheese cake – Peanut butter Jelly Cheese cake – Eggless Peanut butter cheese cake – Eggless baking recipes

After I baked basic eggless cheese cake, I have tried every other variation. My kids love peanut butter (so far most of the kids do). Whenever I visit my sis I hear that a lot of kids in US have nut allergy. So I wanted to try Peanut butter cheese cake with Jelly on the top. I have more or less followed the recipe from my eggless cheese cake just adjusted for peanut butter addition
Ingredients:

For Crust

Biscuit crumbs – 1.75 cups (I have used Plain Marie 50% Chocolate Marie 50%)
Melted butter – 1/4 cup

For Filling

Cream cheese – 500g
Sour Cream – 250g
Sugar – 1 cup
Vanilla essence – 1 teaspoon
Sea Salt – a pinch
Corn Starch or Potato Starch – 1 tablespoon
Lemon Juice – 1/2 teaspoon
Peanut butter – 1/2 cup (I have used Skippy)
Warm water – 2 tablespoon (if the mixture is thick)


For Serving


Strawberry jam as needed 

 


Method:

For Crust

Take the Marie biscuits and make a crumbs.

Melt the butter Mix in melted butter and crumbs and Pour mixture into a baking pan. I have used spring-form pan. 

Press the mixture down to make a smooth base. Pre heat the oven and bake the crust for 8 mins. Let it cool down completely

For Cheese Cake
Make sure all ingredients under for filling is in room temperature other wise cake will sink in the middle (I had this issue for my chocolate cheesecake). Add all the ingredients in the broad vessel. Using hand held beater or batter mixer whip it o the smooth batter

Pour this over the crust 

Pre heat the oven at 180 degree C and Bake the case for 60 mins. Let it cool down in the oven for 10 mins. And refrigerate it for min 2 hours or over night

Enjoy

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