I’m the first to admit I have a slight addiction to recipes books and magazines. We have an entire shelf in our pantry dedicated to my favourite books, and there is then another shelf (or two!) in the study which is weighed down with more books along with my favourite food magazines that I just can’t bear to part with. I love reading through these whenever I have some spare time (so this rarely happens!) as I always find another recipe or two that I want to try.
As we had no real plans for the Easter long weekend, it was the perfect time to sit down and read through the new Margaret Fulton’s Baking Classics book, which I was fortunate to have been recently sent to review.
I have to admit that I’m a huge fan of Margaret Fulton’s recipes. There is something comforting about her recipes and the way she writes her books, filled with tips and tricks, and to be honest she reminds me a lot of my Great Nan, who played a major part in developing my love of cooking and baking growing up.
After reading through this book, there are post it notes on practically every second page marking recipes that I want to try. I couldn’t resist trying out a few of the recipes straight away, so over the weekend my little helpers and I made the Savoury Scone Ring (which was the perfect Easter Sunday afternoon tea following a morning of overindulging in chocolate) and this Chocolate Peanut Butter Cheesecake.
This Chocolate Peanut Butter Cheesecake recipe is actually quite easy to make – even with two toddlers helping out. The cheesecake mixture itself is very straightforward and contains just cream cheese, peanut butter and milk.
I didn’t have the right sized flan tin, so I instead used a slightly larger rectangle tin which still worked well.
If you are looking for a simple and delicious dessert, this Chocolate Peanut Butter Cheesecake is for you – learn how to make it here:
Chocolate Peanut Butter Cheesecake and a Giveaway!
- 200 g of chocolate wheaten biscuits
- 60 g of butter - melted
- ½ cup of milk plus 1 tablespoon extra
- ¾ cup of crunchy peanut butter
- 250 g of cream cheese - softened
- ½ cup of caster sugar
- 30 g of dark chocolate - melted
- Preheat your oven to 180 degrees and line the base of a 20cm removable base flan tin with baking paper.
- Crush the biscuits until the become fine crumbs and add the melted butter and extra tablespoon of milk and mix until well combined. Press this mixture over the base and sides of the prepared tin.
- Place the tin into the oven bake for 15 minutes before removing and setting aside to cool completely.
- To make the filling, place the milk and peanut butter into a small saucepan and stir over a low heat until the ingredients have combined and are smooth. Remove the saucepan from the heat and set aside to cool.
- Place the cream cheese and sugar into the bowl of an electric mixer and beat on a high speed until smooth.
- Add the peanut butter mixture and beat on a low speed until it has combined.
- Spoon the cheesecake mixture over the cooled biscuit base before covering loosely with cling wrap and chilling for 3 hours or until the cheesecake has set.
- To decorate the set cheesecake, melt the dark chocolate and place it into a small ziplock bag. Make a small cut in the corner and drizzle the chocolate over the top of the cheesecake. Place the cheesecake back into the fridge for 15 minutes to allow the chocolate to set before carefully removing it from the tin and cutting into pieces to serve.
If you are thinking of adding to your recipe book collection, Margaret Fulton’s Baking Classics is a must have. After the success of our Savoury Scone Ring and Chocolate Peanut Butter Cheesecake, we can’t wait to try some of the other recipes including Chocolate Toffee Cake, Apricot and Coconut Slice and Caramel Nut Cake.
For your chance to win one of two SIGNED copies of Margaret Fulton’s Baking Classics (just in time for Mother’s Day!) all you need to do is answer the following question:
‘Who inspires you in the kitchen?’
Margaret Fulton’s Baking Classics by Margaret Fulton is published by Hardie Grant Books and has a recommended retail price of $35. You can purchase a of copy here.
Disclosure: I was gifted a copy of this book for the purpose of a review, all opinions and recommendations are my own.
This competition has now closed.
Congratulations to Therese and Jo!
Competition Terms and Conditions:
1. Entires close at 11.59pm Friday 17th of April 2015 (AEST).
2. Sorry, this competition is open to Australian residents only.
3. Two winners will each receive a signed copy of Margaret Fulton’s ‘Baking Classics’ rrp $35
4. This is a game of skill, the two winners will be choses based on the most creative answers as determined by the judges.
5. The judges decision is final.
6. This prize is not transferrable or redeemable for cash.
7. Winners will be announced on this blog and the Create Bake Make Facebook Page by Monday 20th of April 2015.
8. Prizes will be issued by Hardie Grant Books. Neither Hardie Grant Books or Create Bake Make takes any responsibility for prizes which may get lost in the mail.