It's Friday and the weekend means that we can be naughty, so John Whaite puts an American twist on a traditional dessert with his peanut butter and jelly cheesecake recipe.
For the base
300g digestive biscuits
120g unsalted butter
For the Cheesecake
750g full-fat cream cheese
150g smooth, sweet peanut butter
1 tsp vanilla extract
200g golden caster sugar
2 tbsp plain flour
For the topping
100g caster sugar
23cm pushpan/springform tin
Large roasting dish
Wrap the outside of the cake tin with foil to make it waterproof, and ensure you have a roasting tray into which the cake tin fits, with room for water to come halfway up the sides of the tin. Line the base of the cake tin with a circle of baking paper. Preheat the oven to 180°C/160°C fan/Gas 4, and boil a kettle of water.
For the biscuit base, simply blitz the biscuits and butter together in a food processor and tip into the tin. Press down with a spoon and chill until needed.
To make the cheesecake itself, simply beat together the cream cheese and peanut butter, then add the other ingredients and beat gently until smooth. Pour on top of the base and place into the roasting dish and into the preheated oven. Pour hot water into the roasting dish so that it comes halfway up the tin. Bake for 30-40 minutes. You will know the cheesecake is perfectly baked when the top has a sheen and there is a slight wobble in the middle. Remove from the oven, and from the water bath, and set on to a cooling rack until completely cool - about an hour.
For the topping simply boil together the raspberries and sugar for just a few minutes until you have a soft set jam. When the cheesecake has cooled remove from the tin and put onto a serving plate. Pour the soft set jam over the cheesecake and scatter over some salted peanuts.