2 Hours 30 Minutes
For the cheesecake
300g of gluten-free digestive-type biscuits
150g of unsalted butter, melted
1 x 340g jar of gluten-free crunchy peanut butter
280g of cream cheese
2 tsp of vanilla bean paste
125g of icing sugar
150ml of double cream
For the topping
100g of gluten-free dark chocolate, 70% cocoa solids, finely chopped
100ml of double cream
In a food processor, blitz the biscuits to a fine crumb. Combine the blitzed biscuit crumbs with the melted butter, then use the mixture to line the bottom and halfway up the sides of a 25cm non-stick spring form cake tin. Place in the fridge for 30-40 minutes until set and hard.
Put the peanut butter, cream cheese, vanilla bean paste and icing sugar into a food processor and whizz until fully combined; alternatively you can use an electric hand whisk for this.
In a separate large bowl, whisk the double cream until soft peaks appear. Take a tablespoon of the peanut butter mixture and, using a spatula, gently fold into the cream, trying to retain as much air in the mix as possible. Repeat until all of the peanut butter mixture is incorporated into the cream.
Add the mix on top of the crumbed biscuit base, being careful not to disturb the sides. Place in the fridge and chill for two to three hours until set. You can freeze this now, or keep it covered in the fridge for up to 48 hours.
For the topping, place the chocolate in a large bowl. Heat the cream in a pan until just boiling, then pour over the chocolate and whisk until the chocolate is melted and the mixture is smooth.
Take the cheesecake straight from the fridge and pour over the ganache, working from the centre outwards. Return to the fridge for 30 minutes or until the chocolate is set.
Remove the cheesecake from the tin – you will probably need to carefully run a knife around the edge of the cake – and serve.