Post thumbnail for Baked Peanut Butter & Raspberry Cheesecake
  • Serves 10
  • Level Intermediate
  • Prep Time 45 mins
  • Cook Time 60 mins

Baked Peanut Butter & Raspberry Cheesecake

A PBJ sandwich, but in a cheesecake form. Winner.


  • A little butter, for greasing
  • 900g cream cheese
  • 190g caster sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 75g tbsp peanut butter
  • 300g raspberries
  • Icing sugar, for dusting

For the Base

  • 140g plain flour
  • ¼ tsp baking powder
  • 50g caster sugar
  • 50g unsalted butter
  • 1 egg yolk

Special Equipment

  • Springform cake tin
  • Stand Mixer

How to Make It

  1. Preheat the oven to 150oC. Butter a 25cm round springform cake tin and line with baking parchment.
  2. To make the base, put the flour, baking powder, sugar and butter into the bowl of a free-standing mixer and mix until sandy. Add the egg yolk and mix in. Tip the mixture into the prepared tin and press it firmly into the base. Bake in the oven for 20-25 minutes, then set aside to cool.
  3. Put the cream cheese, sugar and vanilla into the cleaned out bowl of the mixer and slowly combine until glossy. Add the eggs one at a time, still mixing, scraping the ingredients down the sides of the bowl from time to time. When you have added all the eggs and the mixture is fluffy, fold in the peanut butter using a large spoon, then fold in half of the raspberries, making sure they are evenly dispersed.
  4. Scape the filling onto the cooled base and gently smooth it out evenly using a spatula. Wrap the outside of the tin with foil, place in a deep baking tray and add water to the tray to come two-thirds of the way up the tin. Bake for 30-40 minutes until set but still with a slight wobble.
  5. Carefully take the baking tray out of the oven and place the tin on a wire rack to cool. To serve, top with the remaining raspberries and dust with icing sugar.