Simon Rimmer make a delicious peanut butter and jelly cheesecake dessert served with whipped cream on Sunday Brunch.

The ingredients are: 200g digestive biscuits, crushed, 150g melted butter, 500g full fat cream cheese, 500g ricotta, 150g sugar, 6 whole eggs, Splash of vanilla extract, 150g crunchy peanut butter and 150g strawberry jam.

For the sauce: Jar of strawberry jam, 100ml water and 1 tsp rose water.