1/2 stick (4 Tbsp) 50 g butter or margarine
2 tbsp (25 g) 1 oz brown sugar
3 tbsp golden syrup (substitute light corn syrup)
75 g cornflakes
25 g unsalted peanuts, chopped
2 tbsp (25 g) 1 oz brown sugar
3 tbsp golden syrup (substitute light corn syrup)
75 g cornflakes
25 g unsalted peanuts, chopped
for the filling
225 g full fat soft cheese
4 tbsp peanut butter
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
few drops of vanilla essence
2/3 cup (150 ml) 1/4 pt plain unsweetened yogurt
15 g powdered gelatine
5 tbsp water
50 g unsalted peanuts, chopped
50 g seedless raisins
4 tbsp peanut butter
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
few drops of vanilla essence
2/3 cup (150 ml) 1/4 pt plain unsweetened yogurt
15 g powdered gelatine
5 tbsp water
50 g unsalted peanuts, chopped
50 g seedless raisins
for the topping
2/3 cup (150 ml) 1/4 pt fresh double cream, (heavy cream) whipped
75 g chocolate-coated peanuts
75 g chocolate-coated peanuts
method
1. Preparation time: 1 hour 20 minutes (plus chilling)
2. Melt the butter or margarine, sugar and golden syrup in a saucepan over a gentle heat.
3. Stir in the corn flakes and peanuts. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
4. Soften the cheese in a large mixing bowl. Beat in the peanut butter, egg yolks, 50g (2 oz) of the caster sugar, the vanilla essence and yogurt.
5. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
6. Beat the gelatine into the cheese mixture. Put aside until the mixture is on the point of setting.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the chopped peanuts and raisins.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
9. Chill for 3-4 hours or until the filling is set.
10. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
11. Top the cheesecake with a cloud of whipped cream and sprinkle with the chocolate-coated peanuts.
2. Melt the butter or margarine, sugar and golden syrup in a saucepan over a gentle heat.
3. Stir in the corn flakes and peanuts. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
4. Soften the cheese in a large mixing bowl. Beat in the peanut butter, egg yolks, 50g (2 oz) of the caster sugar, the vanilla essence and yogurt.
5. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
6. Beat the gelatine into the cheese mixture. Put aside until the mixture is on the point of setting.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the chopped peanuts and raisins.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
9. Chill for 3-4 hours or until the filling is set.
10. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
11. Top the cheesecake with a cloud of whipped cream and sprinkle with the chocolate-coated peanuts.
serving amount
serves 8
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