Can you tell? I really like my cheesecakes. This was supposed to be a Peanut Butter Cheesecake but the boy was having Goober sandwiches and it gave me an idea. It was a spur of the moment decision but it turned out really well. The boy reckons it’s awesome and that’s praise enough for me to make this a keeper.
For this cheesecake, I followed Cleobuttera’s Lotus Biscoff Cheesecake recipe as a guide.
Ingredients
Crust:
- 235 g Digestive biscuits
- 85 g butter, melted
Filling:
- 237 ml (1 cup) heavy whipping cream (at least 35% fat)
- 350 g cream cheese
- 160 g Goober Peanut Butter
- 100 g Regular Peanut Butter (I used Jif Smooth Peanut Butter)
- 75 g icing sugar
- 1/8 teaspoon salt
Method
Crust:
- Line the bottom of a 9-inch removable-base pan with parchment paper.
- Using a food processor, pulse the Digestive biscuits into fine crumbs.
- Stir in the melted butter until evenly combined. Evenly spread the crumb mixture into the bottom of the prepared pan, then press it down with the back of a spoon.
Filling:
- With an electric mixer on medium speed, beat the heavy whipping cream in a large, chilled bowl, until stiff peaks form. Be careful not to over mix the cream so it doesn’t curdle. Transfer the whipped cream to a medium bowl and keep chilled in the fridge until ready to use. (I think this was the mistake we made with the Nutella Cheesecake – the cream should be whipped separately and folded in, instead of being mixed together with the cream cheese mix).
- In the same bowl and using the same mixer (no need to wash), beat together the cream cheese, spreads, icing sugar, and salt until well combined and very smooth. (I used a mix of Goober and regular peanut butter because I was worried the jam in the Goober might affect the set of the cheesecake. But I could tell after mixing the ingredients together that this is a very different mix from the Nutella Cheesecake. It was much thicker in texture and had more body even before I added the whipped cream.)
- Using a rubber spatula, gently fold in the whipped cream into the cream cheese mixture, until uniform in color and no white streaks remain. Mixture should be very stable and cloud-like, but not loose at all.
- Scrape the filling to the cooled cookie crust and use an offset spatula or the back of a spoon to spread into an even layer and smooth the surface.
- Cover tightly with plastic wrap and refrigerate until set – at least 5 hours or overnight.
For a true Goober effect, it might be nice to add a swirl of jam through the cheesecake mix. Something to think about for the next time, perhaps.
