Publication-approved historical recipe

Mascarpone and peanut cheesecake recipe

Name: Mascarpone and peanut cheesecake recipe
Ingredients: 125 g butter, cubed; 10 digestive biscuits, crushed; 3 tbsp smooth peanut butter; 250 ml double cream; 200 g tub mascarpone; 4 tbsp toffee sauce; 12 pieces fudge, finely chopped

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

125 g butter, cubed
10 digestive biscuits, crushed
3 tbsp smooth peanut butter
250 ml double cream
200 g tub mascarpone
4 tbsp toffee sauce
12 pieces fudge, finely chopped

Method

Melt the butter in a saucepan and mix in the digestive-biscuit crumbs. Press the mixture evenly into the base of an 18cm flan dish and refrigerate until firm.
Warm the peanut butter briefly over low heat, stirring until spreadable. Spread it over the chilled base and return the dish to the refrigerator.
Whip the double cream until thick, then whisk in the mascarpone. Fold in the toffee sauce and chopped fudge.
Spread the filling over the base, cover and refrigerate for 8 hours or overnight, until set. Serve chilled in wedges.