Gluten-Free Peanut Butter Cheesecake
In a food processor, blitz the biscuits to a fine crumb. Combine the blitzed biscuit crumbs with the melted butter, then use the mixture to line the bottom and
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Ingredients
- 300g of gluten-free digestive-type biscuits
- 150g of unsalted butter, melted
- 1 x 340g jar of gluten-free crunchy peanut butter
- 280g of cream cheese
- 2 tsp of vanilla bean paste
- 125g of icing sugar
- 150ml of double cream
- 100g of gluten-free dark chocolate, 70% cocoa solids, finely chopped
- 100ml of double cream
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