#2 Jackpot Peanut Butter 500g
"You'll never sell that in a super market" ... this is why we created the 'non sweary' label as not everyone has our sensibility, but do love jackpot. By changing the logo with alternating colours, less psychedelic punk and more innocent days of Americana.
There's a favourite movie quote on all our peanut butters: jackpot original: no matter how much he cries, no matter how much he begs, never feed him after midnight.
Jackpot is an American peanut butter, made in the UK. Made with only natural ingredients: American runner peanuts, salt, rapeseed oil. Our peanuts are from Georgia and the Virginia’s and we are proud to be endorsed by the American Peanut Council.
Allergens in shown in bold
Typical values per 100g
Energy: 2522KJ/609kcal, Fat: 49.2g, Of which saturates: 7.9g, Of which mono saturates: 27.1g, Of which polyunsaturates: 11.8g, Carbohydrates: 9.4g, Of which sugars: 4.7g, Fibre: 8.6g, Protein: 27.9g, Salt: 0.4g
EU & European countries: 5-7 business days from order
R.O.W.: 10 business days from order
The original Jackpot Cheesecake:
This recipe was created for jackpot by Rich at ‘Rockadollar’. Rich says you can use any peanut butter you want, just why bother if you have just wasted your time and all the good ingredients with an inferior peanut butter, it was created with jackpot in mind.
once you go jack, you never go back is said for a reason.
Jackpot peanut butter 125g
Salted butter 125g
White chocolate pistols 200g
Cream Cheese Philadelphia 420g
Double Cream 150ml
Sour cream 150g
Digestive biscuits 250g
Castor sugar 135g
Vanilla extract 2ml
Vanilla pods 1pcs
To make the base:
Melt the butter
Crush the biscuits in a robo
Mix the two ingredients together in the robo and press the mix down in a spring form tin and bake in the oven at 170 degrees for 16 minutes, when out of the oven press down once more and allow to cool down.
For the mixture:
1: Allow the cream cheese to get to room temperature, then add the vanilla extract and vanilla pod and slowly add the castor sugar, whisking as you do so, then add the jackpot peanut butter, the cream cheese should become light and airy.
2: Now whisk the double cream to a soft peak and fold in the cream cheese.
3: Then add the sour cream making sure any excess liquid has been discarded.
4: Melt the chocolate over a Bain Marie, stir into the cheese mixture and then pour over the set biscuit base.
Then place in the fridge until firm.
I kid you not, this is the best cheese cake you will ever taste.
Feeling a little adventurous, swap out jackpot original for our new and original jackpot raspberry or jackpot wasabi peanut butters.
WE ALSO HAVE A SIMPLE ALTERNATIVE FOR YOU TO ENJOY YOUR JACKPOT PEANUT BUTTER.
Jackpot peanut butter
Push ginger biscuit delicately into pot of jackpot, try not to snap.
Lift out with a good portion of jackpot.