Recipe courtesy of Irish Yogurt Clonakilty.
Ingredients
Cheesecake is always a crowd-pleaser. Add smooth peanut butter and a touch of rich chocolate, and you're guaranteed smiles all around. This Irish twist uses Irish Yogurt Clonakilty Half-Fat Crème Fraîche for a silky, balanced texture that complements the nutty sweetness beautifully.
Need 9-inch / 23 cm springform tin
Serves about 12
For the Cheesecake
- 225 g digestive biscuits
- 80 g unsalted butter, melted
- 2 tbsp cocoa powder
- 450 g cream cheese, at room temperature
- 3 large eggs
- 3 large egg yolks
- 175 g soft brown sugar
- 250 g smooth peanut butter
- 150 g tub Irish Yogurt Clonakilty Half-Fat Crème Fraîche
For the Sauce (to serve)
- 130 ml single cream
- 35 g dark chocolate (around 70% cocoa works well)
- 2 tsp smooth peanut butter (optional, for a richer flavour)
- 20 g chopped salted peanuts (for sprinkling when serving)
Method
- Prepare the tin: Lightly grease a 9-inch (23 cm) springform tin and set aside.
- Make the base: Blitz the digestive biscuits in a food processor to fine crumbs. Add the cocoa powder and blitz again briefly to combine.
- Mix in the melted butter until the texture resembles damp sand.
- Press firmly into the base of the prepared tin using the back of a spoon.
- Prepare for baking: Wrap the outside of the tin in two layers of strong foil and place it into a large roasting tin.
- Make the filling: In a large bowl (or the cleaned-out food processor), combine the cream cheese, eggs, egg yolks, sugar, crème fraîche, and peanut butter.
- Beat until smooth and even. Pour the mixture over the biscuit base.
- Bake the cheesecake: Pour just-boiled water into the roasting tin so that it comes halfway up the sides of the cheesecake tin.
- Bake at 160°C (fan oven) for about 45 minutes, or until the top is just set and the centre still has a slight wobble.
- Cool and chill: Remove from the water bath and allow to cool to room temperature, then chill in the fridge for at least 2 hours.
- Release the chilled cheesecake from the tin and transfer to a serving plate.
- Make the sauce: In a small pan, gently warm the single cream, dark chocolate, and peanut butter (if using) over low heat, stirring until smooth and glossy.
- Allow to cool slightly before serving.
- To serve: Slice the cheesecake and serve each portion with a drizzle of warm or room-temperature chocolate–peanut butter sauce.
- Finish with a sprinkle of chopped salted peanuts for extra crunch.
Top Tips for the perfect peanut butter cheesecake
1. Room-temperature Ingredients
Bring the cream cheese, eggs, and crème fraîche to room temperature before mixing. This ensures a smooth, lump-free batter and even baking.
2. Mix gently
Once the eggs are added, mix only until combined. Overmixing can introduce air bubbles that lead to cracks.
3. Use the water bath
The steam from the water bath keeps the cheesecake moist and prevents the surface from drying or splitting — a step well worth doing.
4. Check for the wobble
When baked, the edges should be set but the centre should still have a slight jiggle. It will firm up as it cools.
5. Cool gradually
Let the cheesecake cool in the switched-off oven with the door slightly ajar for 30 minutes before removing. Slow cooling helps avoid cracks.
6. Clean, neat slices
Dip a sharp knife into hot water, wipe it dry, and slice. Repeat between cuts for clean, professional-looking portions.
7. Enhance the flavour
A small pinch of sea salt or a few drops of vanilla extract in the filling brings out the peanut butter's natural richness.
8. Make ahead
Cheesecake improves after resting overnight in the fridge. The flavour deepens and the texture becomes even creamier.
9. Finishing touches
Drizzle the sauce in a zigzag pattern and sprinkle the chopped peanuts or chocolate curls just before serving.
10. Storage
Store covered in the fridge for up to 4 days, or freeze individual slices (without sauce) for up to 1 month. Defrost overnight in the fridge before serving.
