With a fascination for fun and bizarre recipes of years gone by, his first cookbook BAKING YESTERYEAR features recipes from the 1900s through to the 1980s and features his signature humour and vintage style.
Dylan has kindly let us share one of his favourite recipes from the book, his PB & J Cheesecake which looks delicious!
He describes this 1980s-inspired cheesecake as a dessert that "captures the sweetness of youth in the flavours of peanut butter and jelly."
"A sweet and silky peanut butter filling is elevated by the crunch of a graham cracker crust, and a heavenly drizzle of grape jelly seals the deal as a rewardingly merry trip down memory lane."
PB&J Cheesecake - from BAKING YESTERYEAR by B. Dylan Hollis
Prep: 30 minutes
Cool: 5 hours
Uses a 9-inch (23 cm) springform cake tin
- 1½ cups (165g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) melted butter
- 3 (8oz/226g) packages cream cheese, softened
- ½ cup (125g) sour cream
- 1 cup (270g) peanut butter
- 1 cup (235ml) heavy cream
- ½ cup (60g) powdered sugar
- 1 cup (320g) grape jelly,divided
- 1 cup (130g) chopped salted peanuts, for topping
- ½ cup (135g) peanut butter
- 2 tbsp honey
- 5 tbsp water
1. Preheat the oven to 375ºF (190ºC).
2. In a medium bowl, combine the crust ingredients and mix until a uniform crumb is formed. Press the mixture into the bottom, and partway up the sides of a 9-inch (23-cm) springform pan. Bake for 15 minutes. Remove the pan from the oven and let cool completely on a wire rack.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with which an electric hand mixer is to be used, beat together the cream cheese, sour cream, and peanut butter on medium speed until smooth and uniform. About 5 minutes. Set aside.
4. In a separate bowl, again using a stand mixer or an electric hand mixer, switch to a whisk attachment and whip the heavy cream and powdered sugar to smooth, stiff peaks, but do not whip beyond this point.
5. Fold the whipped cream into the peanut butter mixture in three additions, folding until uniform.
6. Spread 2/3 cup (210g) of grape jelly evenly over the cooled crust, before turning the cheesecake mixture atop. Smooth top, then spread the remaining 1⁄3 cup (106g) of jelly over the top. Sprinkle chopped peanuts evenly.
7. Refrigerate overnight, or a minimum of 5 hours. Gently run a sharp knife along the edges of the springform pan before decoupling and serving.
8. In a microwave-safe bowl, or in a small saucepan over low heat, stir together all the sauce ingredients and heat until a pourable consistency is reached. Decoratively drizzle over top the cheesecake before refrigerating, or serve with cut slices.