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!
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
Kate Lloyd
My 3 year old child inspires me, is that weird? She actually loves to cook and will ask to be involved whenever she can see that something is happening in the kitchen. I adore it so much. She loves mixing and pouring and giving things a go. Her enthusiasm to cook and learn is what inspires me to try new things and get her involved. Thanks.
Di from Max The Unicorn
I’m actually inspired, ideas-wise, by reality cooking shows like Masterchef and My Kitchen Rules! They create dishes I could never dream up. In terms of method I’m inspired by chef Jamie Oliver because he makes cooking seem easy, fun and fast. I love his fresh ingredient approach and all his dishes look delicious!
Peachy Keen Mumma - Jess
My friend Luke inspires me
We used to cook for 80 people, you see.
The kitchen was hot
with boiling water in a pot.
It’s hard to be inventive when you’re cooking for so many
but time and again he’d come up with plenty …
delicious recipes from the top of his head
that would fill your tummy and put you to bed.
Cardamon, tumeric, and coriander
What’s good for the goose is good for the gander.
He was always trying something new
I watched with keen eyes as his number two.
Today I cook up a storm
while other friends say this isn’t the norm.
Where did I learn all that I know?
I learned it from Luke, my kitchen bro
Jody at Six Little Hearts
Oooh what an interesting cheesecake! My Daughter hates cheesecake but likes peanut butter. I reckon I could tempt her with this one.
My kitchen inspiration comes from treasured childhood memories around my Grandmother. She was a wonderful woman who has inspired me in so many ways in my life. (Sadly she died when I was 13.)
She was a sensational cook and always kept tins stocked with her cakes, biscuits and slices.
I remember her using a yellow vintage Margaret Fulton cookbook and I would love my own.
I bake always now so that the message of love through home baking is a source of joy to my children from today into their adult lives. X
Amy @ HandbagMafia
As usual, your post has me drooling before I’ve even had breakfast.
My kitchen inspiration was my late Mum. She had a knack of throwing things together and taught me heaps about the basics and how to find flavour combinations that worked. I still have never found an equal to her veal stuffed pumpkin or veggie soup.
Paul
How indulgently delicious. Yum!
Dannielle@Zamamabakes
I love cheesecake and this one looks amazingly delicious Lauren! I do love a no fuss no gelatine cheesecake.
Now where to begin with those kitchen inspirers……..Both my late Nanna’s were amazing cooks and crafters, there was never a time you visited their homes without being offered a delicious home baked treat, love that I got to share time with them in their kitchens, I’ve even inherited few of their cookbooks. Then of course my beautiful Mum taught me all the basics, let me experiment and make lots of mess in her kitchen when I was young. And I couldn’t go without mentioning an absolutely gorgeous Aunt of mine, she introduced me to Mars Bar slice when I was about 15 and I’ve never looked back, whenever we cross paths she always has a new recipe to share with me, even sends clipping to me in the post. I do think the turning point for all my baking was when I met my beautiful friend Jennifer after finishing year 12, she shared my love for baking, we had many a couples catch up at each others houses where we would cook and bake up a storm and even now with 3 children each we still exchange recipes as well as a whole lot of conversation (we don’t mind a chat!). And now there is this whole world of kitchen blogging I’ve been introduced to, Fabulous Foodie Fridays included, I get inspired everyday, so much deliciousness. I just love how food gives us all a common ground, no matter what walk of life we are from, it’s priceless!
Margaret Fulton is a kitchen goddess. xx
Romy Doherty
My mum inspires me in the kitchen. She doesn’t come from a long line of cooks, she had to teach herself when she got married, to cook meals for her growing family. Every meal she makes was made with love, and has been tried and tested, and adapted over the years, to become household classics and favourites. Now the only way to use her recipes is to watch her cook, and to copy each step as she goes, as her meals are not written down, they are in her memory, and she creates along the way. I only hope that one day I’ll be able to create meals as delicious and memorable as my mum, and also to be able to recreate her favourite recipes as well as she did.
Jessica @ Sweet Menu
Oooh peanut butter cheesecake makes me weak at the knees! Christina Tosi from Momofuku Milk Bar inspires me. Always pushing the boundaries and thinking creatively, she has created some of the most iconic, unique and delicious treats of our time. I would fly back to New York just to get my hands on more of her sweet treats xx
Sammie @ The Annoyed Thyroid
Oh my this looks ah-mazing! I love Margaret Fulton, she’s a kitchen classic! My mum worked full time when I was little so I spent loads of time at my auntie’s house and round my nana’s. Both of them were kitchen legends, and I learnt so much from them and did a lot of bowl licking in my younger years. At one stage, my auntie had a gig baking cakes and pies for a cafe in the centre of London, it all seemed so exotic! Even though my nana has passed and my auntie is on the other side of the planet, it’s as if they’re right here, because their recipes are still on regular rotation in my kitchen. It really is a taste of home 🙂