Peanut Butter and Raspberry Cheesecake - Keke Tīhi Pata Pīnati me te Rahipere
A delicious No-bake Peanut Butter and Raspberry Cheesecake with a biscuit base, a creamy peanut butter filling and a frozen raspberry jelly topping. An absolute delight to eat.
Servings 14 Slices
Equipment
- 1 x 19 cm or 20 cm spring-form cake tin
Ingredients
The Biscuit Layer - Te Paparanga Pihikete
- 200 g Monte Carlo cookies (or any butter based biscuits)
- 60 g pata (butter)
The Peanut Butter Cream - Te Kirīmi Pata Pīnati
- 1 rounded C (200 g) pātene tiakarete mā (white chocolate buttons). This can be swapped for any white chocolate.
- ¼ C (60 ml) kirīmi (cream)
- 1 teaspoon (4 g) paura tetepe (gelatine powder)
- 2 tablespoon (30 ml) wai (water)
- 250 g kirīmi tīhi (cream cheese, room temperature)
- 2 teaspoon (10 ml) wanira (vanilla)
- ¼ C (20 g) puehu huka (icing sugar)
- ½ C (125 ml) kirīmi (cream)
- ¾ C (200 g) pata pīnati māeneene (smooth peanut butter, room temperature)
- 3 tbsp pata pīnati māeneene (smooth peanut butter, room temperature)
The Raspberry Jelly - Te Tieri Rahipere
- 3 teaspoon (12 g) paura tetepe (gelatine powder)
- 3 tablespoon (45 ml) wai (water)
- ⅔ C (145 g) huka one (caster sugar)
- 1 ⅓ C (330 ml) wai pamakaranete (pomegranate juice) or wai karanipere (cranberry juice).
- 2 C (300 g) rahipere tio (frozen raspberries)
Decorations - Ngā Whakarākei (Optional:
- 1 C kirīmi tāwhiuwhiu (whipped cream)
- Handful of pātene tiakarete mā (white chocolate buttons)
- 8 rahipere tauraki-tio (freeze-dried raspberries)
- 8 raupua putiputi (flower petals, edible)
Instructions
Prepare the Cake Tin:
- Grease a 19 cm or 20 cm springform cake tin with butter. Then line it with baking paper on the base and high up the sides.
Make the Biscuits Base:
- Whizz the pihikete (biscuits) in a tāwhirowhiro (food processor) or in a blender. Be careful only to process them until a crumb forms or it can become pastry.If you are using a blender like I did in the video, only do around 5 pihikete (biscuits) at a time.
- Add the kongakonga pihikete (biscuit crumb) to a medium bowl. Add the the pata kua rewaina (melted butter) and mix it through until combined.
Press the Crumb in to the Tin:
- Tip it in the base of the cake tin and press it out evenly until it is even.
- Refrigerate the base as you make the peanut butter cream.
Bloom the Gelatine:
- Combine the paura tetepe (gelatina powder) and wai (water) in a small bowl or glass.
- Stir it with a fork until it is combined and leave it aside to bloom.
Melt the White Chocolate:
- Add the tiakarete mā (white chocolate) and the first measure of kirīmi (cream) in to a heat proof bowl.
- Add it to a pot of barely simmering water (around 3cm deep) but make sure the water doesn't touch the base of the bowl .
- Stir occasionally until it is melted and smooth. Remove from the heat.
Add the Gelatine:
- Melt the bloomed gelatine in the microwave for 20 seconds or melt in the water that the chocolate melted in, like I did in the video.
- Once it melted, slowly pour it in to the ganache as you stir. Leave it to the side.
Whip the Cream:
- Add the kirīmi (cream) in to bowl and whip on medium speed until it has medium peaks. Set it aside.
Whip the Cream Cheese:
- Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a large bowl.
- Whip on high for around one minute until smooth.
Mix in the White Chocolate Ganache:
- Add the white chocolate ganache in to it in two parts, whipping for around 20 seconds after each addition. Do not over whip the mixture here.
Fold through the Peanut Butter and Cream:
- Add the first measure of pata pīnati (peanut butter) and fold it through until combined.
- Fold the kirīmi tāwhiuwhiu (whipped cream) through the peanut butter cream cheese mixture until just combined.
Pour it on to the Base:
- Pour the mixture on to the paparanga pihikete (biscuit layer) and then smooth it out.
- Drizzle in the second measure of pata pīnati (peanut butter) and swirl it in with a kebab stick or something similar.
- Whakamātaohia (refrigerate) as you prepare the tieri (jelly).
Make the Raspberry Jelly:
- Combine the paura tetepe (gelatina powder) and wai (water) in a small cup.
- Stir and leave to bloom for five minutes.
- Pour the wai pamakaranete (pomegranate juice) or wai karanipere (cranberry juice) and huka one (caster sugar) in a small pot.
- Once the gelatine has bloomed add it in to the juice.
- Set it over medium - high heat. Bring it a gentle boil until the gelatine is melted and the huka (sugar) has dissolved.
- Cool for ten minutes.
- After ten minutes, add the rahipere tio (frozen raspberries) to a medium sized bowl and add the slightly cooled wai reka (juice) in to it. Whakaranuhia (stir to combine).
- Spoon the rahipere tio (frozen raspberries) on to the keke tīhi (cheesecake). Then pour the juice on top.
Chill the Peanut Butter and Raspberry Cheesecake:
- Whakamātaohia (refrigerate) for six hours.
- This will keep in the refrigerator like this for up to five days. If you are keeping it in the fridge for longer than a day, add it into a sealed container so it doesn't absorb any aromas from the fridge.
Serve the the Peanut Butter and Raspberry Cheesecake:
- Serve as it is or decorate with a cup of kirīmi tāwhiuwhiu (whipped cream), rahipere tauraki-tio (freeze-dried raspberries) and extra white chocolate buttons.