600g store-bought chocolate mud cake
200g crunchy peanut butter, warmed
1 cup raspberry jam
375g cream cheese, at room temperature
175g caster sugar
1 tsp vanilla paste
4 free-range eggs
¼ cup peanut butter powder
300g sour cream
Whipped cream, raspberries and roasted chopped peanuts, to serve
¾ tsp Soult Salty Sweet salt (from soult.com.au), or pinch of salt flakes, to serve
Line base and sides of a 20cm cake tin with baking paper, and add a long strip extending over the sides to form handles to remove the cake. Don’t use a springform tin – steam will get in.
Remove icing from cake and reserve for another use. Crumble cake, combine half with peanut butter and press into prepared tin. Scatter remaining cake chunks over cake base and dollop over half of the jam.
In a stand mixer fitted with a paddle attachment, beat cream cheese, caster sugar, vanilla, eggs and peanut butter powder until smooth, then fold in sour cream. Spoon over cake base.
Put an upturned saucer in base of a large saucepan. Put cake tin on top; pour boiling water to reach halfway up side of pan. Cook, covered, on medium-low heat for 1 hour or until just firm to touch. Refrigerate in tin until firm.
Top cheesecake with cream, remaining jam, raspberries, peanuts and salt. Serve.
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