Gluten Free Chocolate Peanut Butter Cheesecake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-chocolate-peanut-cheesecake

Posted On: 5th May 2015

You really can't beat a good cheesecake and they really aren't that hard to make gluten free, the key is just getting a decent gluten free biscuit to make a good solid base, I recommend gluten free Hobnobs if you can tolerate oats. Full of chocolate and peanut butter this cheesecake is highly indulgent, very calorific but also packed with protein, great for a special occasion. Think Snickers or Reeses...to me, the perfect cheesecake. If you want to Snickerfy it more add some caramel to the top!

Gluten Free Chocolate Peanut Butter Cheesecake

Ingredients

Base
225g gluten free Hobnobs or digestive biscuits
80g margarine or butter

Filling
200g cream cheese
200g smooth peanut butter
100g golden syrup
250ml double cream
50ml milk

Topping
100g dark chocolate (I used 70% cocoa but if you prefer you could use milk chocolate)
50ml double cream

Preparation Time: 25 Mins
Cooking Time: 4 Hours

This recipe contains

Dairy, Peanuts

Method

1. Place the gluten free Hobnobs or gluten free digestives into a food bag and bash with a rolling pin, it doesn't need to be super fine a few chunks is completely fine.

2. Pour the crushed biscuits into a large bowl. Place the margarine into a microwavable dish and put in the microwave for about 30 seconds (checking every 15) to melt the margarine until just melted. Pour the melted margarine into the crushed biscuits and stir to thoroughly coat.

3. Press the biscuits into the bottom of a 10 inch round springform pan (you can use an 8 inch one but bear in mind that everything will be thicker!). Use the back of a spoon to press it down tightly. A none springform pan won't work unless you create some kind of greaseproof paper sling to lift it out!

TIP: I wrap the removal part of the pan in clingfilm or use greaseproof paper so I can slide the cheesecake of the pan base easier.

4. In a large bowl place the cream cheese, peanut butter (I used Meridian smooth but you can use any brand but ideally use one without sugar added, you could even use crunchy if you like) and golden syrup, lightly mix together with a spoon but it is fine not to fully mix it yet!

5. In a separate bowl pour in the 250ml of double cream (if you have bought a 300ml pot remember to save that last 50ml for later!). Whisk the cream with an electric whisk until stiff.

6. Add the whisked cream to the peanut butter mix and use the electric whisk to mix it, it will be very stiff, if it struggles to mix add in 50ml of milk to loosen. Continue to whisk for a minute or so until all combined together.

7. Pour the cheesecake layer on top of the biscuit base and level out with a spoon or spatula.

8. Break the chocolate up into a bowl and melt either in a microwave in 30 second blasts or using a bain marie, once melted quickly stir in the double cream to make a ganache. Pour over the top of the cheesecake and spread out with a spoon or spatula, if you don't want it to marble slightly with the cheesecake on the top, let the cheesecake chill in the fridge for an hour or two to firm the top before adding the chocolate.

9. Place in the fridge and allow to chill for at least 3 or 4 hours before serving. Ideally chill overnight.

This recipe makes 12 slices
Nutritional info per slice