Recipe taken from Hassle Free, Gluten Free by Jane Devonshire, published by Absolute Press.
Ingredients - Serves: 8 - 10
300g gluten-free digestive-type biscuits
150g unsalted butter, melted
1 x 340g jar of gluten-free peanut butter
280g cream cheese
2 teaspoons vanilla bean paste
125g icing sugar
150ml double cream
25cm non-stick spring form cake tin
For the topping
100g gluten-free dark chocolate (70% cocoa solids), finely chopped
100ml double cream
In a food processor, blitz the biscuits to a fine crumb. Combine with the melted butter, then use the mixture to line the bottom and halfway up the sides of the 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 whisk until fully combined.
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 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 2–3 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 the ganache over, working from the centre outwards. Return to the fridge for 30 minutes or until the chocolate is set. Remove from the tin – you will probably need to carefully run a knife around the edge of the cake – and serve.