Peanut Butter Cheesecake
Serves 8
This cheesecake is based on a recipe I discovered on the Peanut Butter Lovers website. If you can't find soy cream cheese use tofu and add sugar, lemon juice and lemon rind until you have the desired taste. It should work just as well. This recipe is very rich and has quite a strong peanut flavour so it's certainly not for the faint hearted. Although regular peanut butter from the supermarket is fine I use organic peanut butter made purely from peanuts or make my own.

Crust
8-10 dairy-free oat or anzac biscuits (I use Kea Cookies which you can get at Pack n'Save or New World but you can use any biscuits that are crunchy and not soft)
1 teaspoon grated lemon rind
1 tablespoon lemon juice
50g oil-based margarine, melted

Peanut Butter Mixture
1/3 cup peanut butter
¼ cup soft brown sugar

Filling
250g soy cream cheese (I use King Land Soy)
½ cup caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla essence
1 egg

Crust
Finely crush biscuits. Combine biscuit crumbs, lemon rind, lemon juice and butter. Line the base and sides of a shallow, well greased 20cm round spring-form tin with biscuit mixture. Bake at 160°C for 8 minutes.

Peanut Butter Mixture
Using a fork, cut in sugar with peanut butter until crumblike. Pour over crust saving about a tablespoon for garnish.

Filling
Beat the soy cream cheese until soft. Add sugar, lemon rid, lemon juice, vanilla essence and egg and beat until well combined and sugar has dissolved. Pour over crust and garnish with remaining peanut butter mixture.

Bake at 180°C for about 30 to 35 minutes until set. Leave cooling on bench for about 15 minutes before covering lightly with a paper towel and placing in the fridge for 3 hours.