Peanut butter Basque cheesecake

I absolutely love Basque cheesecakes, and nothing can stop me from experimenting with new flavour combinations! I’m currently in a nutty mood, so this time I used peanut butter to create a new version of my favourite cheesecake – and it was a huge success. Paired with toasted salted peanuts and caramel sauce, it’s simply irresistible. The incredible creaminess of Basque cheesecake never fails to amaze me. I adore its light, melt-in-the-mouth texture. Give it a try – you won’t be disappointed!

Ingredients for the peanut butter Basque cheesecake:

• 900 g full-fat cream cheese*
• 300 g caster sugar (or more, to taste)
• 340 g peanut butter (1 jar), 100% peanuts with no added ingredients
• 6 large eggs
• 500 ml double cream
• large pinch of salt
• 40 g plain flour

All the ingredients should be at room temperature.

Prepare a 25 cm springform tin (or a deep 23 cm tin). Grease the tin with butter, then line it with baking paper so that the paper extends at least 5 cm above the rim of the tin.

Place the cream cheese and sugar into the bowl of a stand mixer. Add the peanut butter and beat until smooth and the sugar has mostly dissolved. Add the eggs, one at a time, along with the salt, and mix until smooth. Pour in the double cream and mix until combined. Sift the flour directly into the cheesecake mixture and mix briefly until smooth. Pour the batter into the prepared tin.

Bake at 200°C for 50–60 minutes.* The cheesecake should be deeply browned on top (or at least around the edges), while the centre should still wobble noticeably when the tin is gently shaken. It will rise dramatically in the oven before settling as it cools, leaving the characteristic higher edges. Leave to cool completely, then chill in the refrigerator for at least 8 hours before slicing. This resting time is essential for the cheesecake to develop its proper texture.

The cheesecake can be kept at room temperature for short periods, but for longer storage – or during warm weather – it is best stored in the refrigerator. Serve with caramel sauce and toasted salted peanuts.

Note: Some recipes recommend baking this cheesecake for only 40 minutes to achieve an even creamier centre, removing it from the oven while the middle still wobbles vigorously. The shorter the baking time, the creamier the cheesecake will be. In the original version, the very centre is almost like a thick custard or pastry cream, making neat slices more difficult. Be careful not to underbake it, though – the cheesecake should never remain runny once chilled. A shorter baking time will also result in less browning on top. If you’d like a darker finish, place the cheesecake under the grill for 30–60 seconds, watching it carefully, or switch to the fan setting for the final minute of baking. Personally, I could probably bake this cheesecake a little less, but this is exactly how we like it.

Ingredients for the caramel sauce:

• 60 ml water
• 150 g caster sugar
• 80 ml double cream, at room temperature

Place the water and sugar into a small saucepan. Bring to the boil, then reduce the heat to medium and cook until the sugar has dissolved completely. Continue cooking for several more minutes, without stirring (you may gently swirl the pan by its handle if necessary), until the syrup turns from pale golden to a deep amber colour. Remove from the heat and carefully pour in the double cream. The mixture will bubble vigorously. Stir until the caramel is completely smooth. Leave to cool—the sauce will thicken as it cools – then stir in the peanuts.

To serve:

• 80–100 g toasted salted peanuts

Enjoy!