Peanut Butter Cheesecake

Standard

Morning tea at the Clifford’s for our weekly catch-up, coffee and chat.  I saw this recipe being done on Nigella Lawson’s Kitchen and thought it looked pretty good, so in need of an excuse to try it, thought our weekly catch-up would be as good a time as any!  Cheers girls!

Recipe from Lifestyle Food, Nigella Lawson

Chocolate Peanut Butter Cheesecake

  • Ingredients should be at room temperature before you start.

For the base:

  • 200g digestive biscuits
  • 50g salted peanuts
  • 100g dark chocolate chips
  • 50g soft unsalted butter

For the filling:

  • 500g cream cheese
  • 3 eggs
  • 3 egg yolks
  • 200g caster sugar
  • 125ml sour cream
  • 250g smooth peanut butter

For the topping:

  • 250ml sour cream
  • 100g milk chocolate chips
  • 30g soft brown sugar
  • 1 x 23cm springform tin
  1. Preheat the oven to 170°C, then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor. Once it comes together in a clump, turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust. Put in the fridge while you make the filling.
  2. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
  3. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
  4. Take the cheesecake out of the oven while you make the topping. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
  5. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes.
  6. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin.
  7. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.


Advertisements

One response »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s