Peanut Butter Cheesecake

I have to confess.  This recipe was going to be a peanut butter and chocolate cheesecake.  I was going to make a dark chocolate ganache to cover the top of the cheesecake, and then sprinkle salted peanuts over the top.  It would have been perfect.  The contrast of the dark chocolate with the cheesecake, the contrast of the salted peanuts with the dark chocolate……….I felt smug just thinking about it.  It was not to be, however, as whilst I was melting it, the chocolate seized, and I was unable to rescue it.  Since I like to use (not so cheap but definitely worth it) Lindt chocolate for this, I couldn’t really justify going out to buy more.  The cheesecake would have to do as is.  But, I was disappointed, mostly in myself as it was my own stupidity which led to the chocolate seizing.

But, onwards and upwards.  The basic recipe I am using is the same as the one I had adapted over time and used for my Lotus Biscoff Cheesecake.  It is such an easy recipe and over time I have made raspberry, salted caramel, Lotus Biscoff and peanut butter variations on the theme.

This time, I decided only to have the crumb crust on the base and not the sides of the cheesecake.  I lined the sides of the loose-bottomed tin with baking paper.  I used 100g crushed Hobnobs (use whichever biscuits you prefer) and mixed in 60g melted butter and patted it loosely onto the base of the tin.  Put the tin in the fridge to set the base whilst you prepare the rest of the cheesecake.

Then I melted 180g marshmallows slowly in 185ml milk in a non-stick pan.  The slower the better.   Take the pan off the heat before the marshmallows are completely melted, and give a gentle stir every now and then until they are all melted.  Leave to cool for about 10 to 15 minutes.

I beat 500g cream cheese with a teaspoon of vanilla paste (vanilla extract is fine) and then added 6 large heaped dessertspoons of peanut butter.  You can use any peanut butter for this, but the ones with no additives are much stiffer and take a bit longer to work into the cream cheese mixture.  Then I stirred in the marshmallow mixture until everything was well incorporated, and finally whisked 150ml of double cream until just holding its shape and folded that into the cheesecake mixture.

Pour this onto the biscuit crust and put back in the fridge to set, approximately 4 hours.  Lick the bowl.  This should go without saying.


This is where you can then top with with chocolate ganache………….instead I just chopped up some salted peanuts and sprinkled them over the top.  Salted? Yes, because that sweet – salty thing just works so well.

Invite your friends round, hand out spoons and tuck in!

Wherever you are, whatever you are doing, I hope you have a peaceful day 🙂


Classic Lemon Drizzle Cake

It’s been difficult to get the opportunity to bake, and then when I do, to think of a recipe I really want to try, chemo is interfering more with my life than I thought it might.  Right now, sharp, fresh flavours are what appeal to me.  I have previously made a lemon drizzle cake which is gluten free, but I saw a recipe for a classic lemon drizzle in delicious Magazine and thought I’d give it a go to see how different it might be.  I have been unable to find the link to this recipe, but give the magazine website a look, it should be there.


200g butter, softened

200g golden caster sugar

4 medium free range eggs

200g self-raising flour

finely grated zest and juice of 3 lemons

150g natural yogurt

110g granulated sugar.


Line a litre loaf tin with baking paper (or use a loaf-tin liner). Preheat the oven to 180°C (fan 160°C).

With an electric mixer, beat the butter and caster sugar until pale and creamy.  Beat in the eggs one at a time.  Add the zest of two lemons, fold in the flour and then add the yogurt, mixing well.  Spoon into the prepared tin and bake in the oven for 50 – 55 minutes until golden and a skewer inserted comes out clean.

Meanwhile mix the remaining lemon zest and the juice of all the lemons together with the granulated sugar.

As soon as the cake comes out of the oven, leaving it in the tin, prick holes all over the cake with a skewer.  Spoon the lemon drizzle mixture all over the top of the cake.  Leave the cake in the tin to cool completely before turning out.

This recipe was quick and very easy to make.  I found that I didn’t use all the lemon drizzle, although I could have added the rest after a while, but I was worried I would be making the cake too soggy.

The verdict? Very nice – I might try swapping the lemons for limes next time.

Wherever you are, whatever you are doing, I wish you a peaceful week 🙂