Reese’s Peanut Butter Cheesecake

Praise be! My blogging hiatus is officially OV-ER. Since graduating from Ashburton cookery school last month, a fellow student and I landed the job of our dreams, as private chefs for a family in St. Tropez for two weeks.IMG_3036 IMG_3039 We absolutely lived the life we love. We hosted a dinner party for twenty eight people (imagine pan frying twenty eight fillets of seabass), worked fifteen hour days, burnt ourselves TOO many times and never once drank a cup of tea while it was still hot.IMG_3052 IMG_3061 IMG_3063Now back on the beautiful island of Jersey, there is one precious month of freedom before my return to Bath to finish my degree. The aim is to cook, bake, create and enjoy as much as possible, before the prison sentence work begins.

The other day, my godfather (a wonderful cook, who inspires me to follow ma dreamz) asked me if I wanted to bake a cake for his work’s Macmillan coffee morning. You don’t need to ask me twice! This bake is a little practice run for the big day, as he’s pulling out all the stops with a Black Forest Gateaux AND a Yorkshire Apple Cake. Upping the chances of winning, hey? This no-bake cheesecake, inspiration all thanks to What Jessica Baked Next, is utterly indulgent, deceptively easy and a dream to decorate.IMG_3092

Ingredients

For the crust

  • 18 oreos
  • 50g butter

For the filling

  • 340g full fat cream cheese
  • 40g icing sugar
  • 1 tsp vanilla extract
  • 150g smooth peanut butter
  • 15 Reese’s peanut butter cups
  • 125ml double cream

Method

Grease an 8 inch springform cake tin with butter, and set aside. Blitz the Oreos to a fine crumb in a food processor, or by smashing them to bits with a rolling pin in a plastic bag. Melt the butter in a microwave or on the hob, and mix into the biscuit crumbs.IMG_3082

Spread the mixture over the cake tin base, pressing down firmly with the back of a spoon so it’s compact. Put this into the fridge to set while you make the filling.

Lightly beat the cream cheese in a large bowl until smooth and soft. Add the icing sugar, vanilla and peanut butter, and beat with a wooden spoon to combine.

Whip the double cream to soft peaks in a separate bowl, then gently fold that into the mixture.IMG_3084

Chop the Reese’s peanut butter cups into chunks.IMG_3083 Mine were the large flat ones, so I chopped them into about six pieces. If you have the small cups, just halve them. Fold them through the mixture.IMG_3085

Once everything is fully incorporated, use a spatula to pour the cheesecake filling over the biscuit base, smoothing the top.IMG_3086 Leave it in the fridge overnight to set, before removing it from the tin to start the fun part – decoration!IMG_3087

An error on my part was drizzling melted dark chocolate over the top. It looks lovely, but when I went to slice it, the chocolate shards didn’t break and it just crushed the cheesecake instead. Baking fail! Grated chocolate shavings instead next time.IMG_3091In any case, piping whipped double cream and decorating with more Reese’s cups is always a safe bet. Do you have any favourite cheesecake recipes? Share them with me. I’d love to hear them, because there is no way I am losing this bake off!

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2 thoughts on “Reese’s Peanut Butter Cheesecake

    • rosebudbakes says:

      MY oh my, Jasmine, Ben & Jerry’s Peanut Butter Cup has a very special place in my heart too, and in my freezer. Have you seen the new flavour Pumpkin Cheesecake? I picked a tub up for £2 today at Morrison’s, can’t wait to give it a try! Love that you’re a fellow ice cream fiend like me xx

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