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I baked this for my step-daughter and her friends who visited us recently. They love anything with cheese and peanut butter. So, this is the right dessert for them.

After successfully baked New York Cheesecake several times, I added my homemade peanut butter to the New York Cheesecake and it just turned out delicious.

This New York Peanut Butter Cheesecake is so creamy, dense, slightly tangy and not so sweet. The best part of this recipe is homemade Digestive Biscuit Base. The base of the cake is crunchy and slightly salty, it goes so well with the cheesecake.

If you like Cheesecake, I have Basque Burnt Cheesecake Recipe if you are looking for one.

NOTES FOR BAKING A PERFECT NEW YORK CHEESECAKE

Please make sure your cream cheese is at room temperature before preparing.
Beat the cream cheese at medium low speed and low speed when you add in the rest of the ingredients as we do not want to whip any air into the batter and cause the cake cracks.
To prevent any cracks in your cake, bake your cake in water bath.
Allow the cake to cool in oven for an hour after baking to prevent the cake from drastic sinking.
Please remember to refrigerate for 6 hours or overnight before removing from the cake pan.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make New York Peanut Butter Cheesecake

Yields: 1 Cake

INGREDIENTS:

Digestive Biscuit Base

55g butter (salted)

35g organic brown sugar

1/8 - 1/4 tsp sea salt

30g plain flour

70g whole wheat flour
1/4 tsp baking soda

Cheesecake

400g cream cheese, room temperature

120g caster sugar, I used organic brown sugar

150g sour cream

100g whipping cream or heavy cream

3 eggs (large), whisked

1/4 tsp vanilla extract

30g corn starch

1/8 tsp sea salt
1/2 tbsp lemon juice
1 tsp lemon zest
160g peanut butter (please click here for homemade peanut butter)

Sour Cream Topping (Optional)

100g sour cream

35g icing sugar

Tools:

Baking tray

7" round loose bottom pan or 7" round springform pan (I used loose bottom pan)

METHOD:

Digestive Biscuit Base

Preheat oven to 180C (top and bottom heat)
Line the base of the pan with parchment paper. Set aside.
In a mixing bowl, combine plain flour and whole wheat flour. Add butter and use a pastry blender or scrapper to cut the butter until it looks like bread crumbs.
Add in sugar and salt. Use the scrapper to mix all ingredients by pressing and cutting until all the flour is mixed in.
Spread the mixture on a baking tray.
Bake at preheated oven for 10 - 12 minutes or until slightly golden brown.
Once baked, pour into the prepared pan. Press with the back of a spoon to flatten and smooth it.
Return to oven and bake for another 8 - 10 minutes until golden brown.
Set aside to cool.

Peanut Butter Cheesecake

Preheat oven to 150C.
In a bowl of stand mixer, mix cream cheese and sugar till creamy with the paddle attachment at medium speed
Add in sour cream and mix till smooth at low speed.
Pour in whipping cream and mix until just combined at low speed.
Whisk eggs in a bowl. Add in whisked egg gradually at low speed until combine.
Add in vanilla extract, mix well.
Sift in corn flour and salt, mix well.
Once all fully mixed, strain mixture through a sieve to remove lumpy bits or any air bubbles.
Divide into 2 portions (60% and and 40%).
Stir in lemon juice and zest into the 60% portion until well mixed.
Add in the peanut butter into the 40% portion until well incorporated.
Place the prepared cake pan into a pan slightly bigger. Pour the peanut butter batter into it and smooth the top. Then pour the cream cheese batter on top of the peanut butter batter. Place both pans into another bigger pan filled with hot water until 1/4 full. You may also wrap the bottom of the pan with aluminium foil if you do not have enough bigger size of pan.
Bake in a water bath at preheated oven at 150C for 60 minutes and increase to 170C and bake for another 8 - 10 minutes until top is golden brown.
Turn off oven, leave cheesecake in oven for 1 hour with the door slightly open.
Let the cake cool down, cover the cake with cling film and refrigerate for 6 hours or overnight.
Run a knife around the inside edge of the cake pan first. Then place the cake on an upturned glass and slide the pan downwards. Then use a knife to slide the cake from the base and parchment paper onto a cake board or plate.
You may serve the cake with sour cream topping.

Sour Cream Topping

Mix all ingredients with a hand whisk.
Spread sour cream mixture on top of the cheese cake.

Note:
As you notice that I did not line parchment paper around the inner side of the cake pan. I find that without the non-stick paper it will hold the cake shape better when cool down.

Digestive Biscuit Base