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Peanut butter raisin cheesecake
Method
- Mix crumbs, honey and 1/4 cup melted butter.
- Press into the bottom of the mould or the dish in which you are setting your cheesecake.
- Beat peanut butter, sugar, raisins, cream cheese, 2 tbsp. butter and vanilla in large bowl with an electric mixer until smooth and creamy.
- Beat cream until soft peaks form and fold whipped cream into peanut butter mixture. Add the gelatine.
- Spoon mixture onto crust and refrigerate for 6 hours
- Melt the chocolate and coffee in double boiler over gently simmering water and spread atop filling.
- Refrigerate until firm and serve.
Ingredients:
For the crust:
1 cup biscuit crumbs
1/4 cup honey
1/4 cup melted butter
For the cake:
2 cups creamy peanut butter
20 gms. raisins
2 cups sugar
1 cup cream cheese (at room temperature)
2 tbsp. melted butter
2 tsp. vanilla essence
1 1/2 cups whipped cream
15 gms. melted chocolate
2 tsp. hot coffee
1 gm. Gelatine soaked in warm water
RECIPES BY REHANA KHAMBATY
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