PB Cheesecake Slice
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I am a HUGE peanut butter fan and when I came across Sukrin's peanut flour, I thought it would be the perfect base for a peanut butter cheesecake. Just a small amount really boosts that peanutty flavour and I really love it.

Of course, if you don't have peanut flour you can just use almond meal, it will still work.

This cheesecake recipe is a great base to use for any cheesecake slice and you can change up the flavours depending on what you have to hand. Omit the peanut butter and add frozen berries or simply double the vanilla for a lovely vanilla cheesecake slice. The options really are endless.

You definitely need powdered sweetener for this recipe or the cheesecake will be gritty. If you are unable to purchase it you can make your own in a Thermomix or blender.

I have used Sukrin's Golden Sugar in the base as I love the richer flavour you get from it. You can use an ordinary granular sweetener here instead though if you prefer.

The cheesecake slice can be frozen so you aren't tempted to eat it all at once. Just slice and freeze in an airtight container and remove one piece at a time, about 20mins before eating.

AuthorJenni FrenchYields12 ServingsPrep Time10 minsCook Time10 mins
Rating
The Base
 120 g almond meal
 50 g butter
The Topping
 250 g cream cheese, room temperature
 60 g cream
 80 g peanut butter plus 20g to swirl through the top
 1 tsp vanilla extract
Thermomix Method
1

Preheat the oven to 180° and line a square tin with baking paper.

2

Place the butter in the Thermomix bowl and melt for 40sec/80°/sp2.

3

Add the remaining base ingredients and mix for 30sec/sp3.

4

Scrape the base crumb out and press into the tin. It will look quite crumbly but if you push it down firmly, it will cook well and hold the cheesecake perfectly.

5

Bake in the oven for 10 minutes and allow to cool once it's finished. The base will harden as it cools.

6

Wipe out the Thermomix bowl and insert the butterfly. Add all the topping ingredients (except the 20g of peanut butter to swirl through the top) and mix for 30sec/sp4. Scrape the sides and mix for a further 15sec/sp4.

7

Scrape the cheesecake mix on to the base and smooth out.

8

Add teaspoon sized dollops of the remaining peanut butter on top of the cheesecake and using a kebab skewer or knife, gently swirl through the topping.

9

Place in the fridge for an hour to set and enjoy.

Conventional Method
10

Preheat the oven to 180° and line a square tin with baking paper.

11

Place the butter in a microwave proof bowl and melt on high for 30 sec.

12

Add the remaining base ingredients to the bowl and mix well to combine.

13

Scrape the base crumb out and press into the tin. It will look quite crumbly but if you push it down firmly, it will cook well and hold the cheesecake perfectly.

14

Bake in the oven for 10 minutes and allow to cool once it's finished. The base will harden as it cools.

15

Add all the topping ingredients (except the 20g of peanut butter to swirl through the top) to a bowl and mix well until combined.

16

Scrape the cheesecake mix on to the base and smooth out.

17

Add teaspoon sized dollops of the remaining peanut butter on top of the cheesecake and using a kebab skewer or knife, gently swirl through the topping.

18

Place in the fridge for an hour to set and enjoy.

Nutrition Facts

Servings 12


Amount Per Serving
Calories 226
% Daily Value *
Total Fat 21.2g33%
Saturated Fat 8.1g41%
Sodium 80.6mg4%
Net Carbohydrate 1.8g1%
Sugars 1.1g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.