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Basque Cheesecake

Ingredients

  • 500g cream cheese, at room temperature
  • 250g sour cream, at room temperature
  • 150g Pic’s Smooth Peanut Butter, stirred well
  • 150g sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1x284g jar St Dalfour blueberry jam
  • 1 tbsp lime juice
  • 50g white chocolate, chopped

Directions

  1. Preheat oven to 200°C fan bake. Line a 20cm cake tin with baking paper (use one large sheet rather than lining the base and sides separately).

  2. Add the cream cheese, sour cream and peanut butter to a large bowl. Beat for 4-5 minutes or until everything is well mixed, smooth and whipped.

  3. In a separate bowl, mix together the sugar and cornflour to combine.

  4. Add to the cream cheese mixture and beat for 1-2 minutes until smooth and glossy.

  5. Scrape down the sides and add the beaten eggs, vanilla and salt. Mix only to combine.

  6. Pour into your prepared times, and bang against your worktop to remove any air bubbles.

  7. Bake for 45-50 minutes, until browned on top and only slightly jiggly. Remove from the oven and allow to cool completely - 6 hours or overnight.

  8. Just before serving, add the jam and lime juice to a small saucepan and mix to combine. Set over a medium heat and allow the jam to melt - don’t let it boil.

  9. Gently remove the cheesecake from the tin, and remove the baking paper. Place on a serving plate and pour over the blueberry sauce. Sprinkle over the white chocolate.

  10. Serve chilled or at room temperature