Sunday, 4 November 2012

Peanut Butter and Chocolate Cheesecake

I've been absent over the past few weeks - I cannot believe how quickly they have flown by. I have been ridiculously excited for Christmas since about September and have done a lot of my Christmas shopping already. How are you getting on with your Christmas planning?

So on to the recipe. Cheesecake is a big favorite with Mark and I and doesn't last long in our house. My friend, Kat mentioned a couple of times that she'd like to come and bake with me so I suggested this as she loves cheesecake too and her other half, Oli is obsessed with peanut butter!

This is a Nigella Lawson recipe (from 'Kitchen'), it is easy and works every time but make sure all the ingredients are at room temperature before you start. You will need a 23cm spring form tin.


For the base
200g Digestives
50g salted peanuts
100g dark chocolate
50g unsalted butter

For the cheesecake
500g full fat Philadelphia
3 large organic free range eggs
3 egg yolks (organic free range)
200g caster sugar
125ml full fat sour cream
250g smooth peanut butter

For the topping
250ml full fat sour cream
100g milk chocolate
30g soft brown sugar





Method

1. Preheat the oven to 170 degrees C. Add the base ingredients to a food processor and pulse until it comes together. Empty into the tin and press in to make an even crust. This can now sit in the fridge until you have made the filling.

2. Add the cheesecake ingredients - Philadelphia, eggs, egg yolks, caster sugar, sour cream and peanut butter - into a stand mixer (or do it with a hand mixer) and beat until the mixture becomes smooth.

3. Fetch the base from the fridge and pour the cheesecake mixture on top. Smooth the mixture and bake in the oven for 50 minutes, or until the top is dry and set.

4. Remove the cheesecake from the oven and set aside. To make the chocolate topping, gently warm the sour cream, milk chocolate and soft brown sugar in a saucepan - mixing until smooth. Once melted gently pour and spread over the top of the cheesecake, being careful not to puncture the cheesecake itself. Return to the oven for 10 minutes.

5. For the best results allow the cheesecake to cool completely overnight in the fridge. When you are ready to serve, remove it from the fridge for 15 minutes to allow it to warm up ever so slightly.



So that's it - this is a really lovely and smooth cheesecake, and I think even those who are not massive fans of peanut butter would enjoy it as it's quite subtle and the chocolate topping makes such a difference.


I am off to Clandestine Cake Club on Wednesday and our theme, though a bit belated, is Halloween and Autumn. I'm going to make a Butterscotch Pecan crumb cake (from the Outsider Tart book) as I feel it's quite Autumnal and comforting! I will blog about it next week!

8 comments:

  1. that looks AMAZING! i definitely think i will have to make this for my friends birthday :) x

    ReplyDelete
    Replies
    1. It is so yummy Sophie and super easy. Let me know if you do try it! :] x

      Delete
  2. Yum! Choc and pb are a great combo any day of the week but throw cheesecake into the mix too -wow!

    ReplyDelete
    Replies
    1. hehe when your baking situation improves you should definitely make it Gem! How is Canada?? x

      Delete
  3. This looks incredible!!! Nothing better than chocolate and peanut butter.

    ReplyDelete
    Replies
    1. Ah thank you Ashley! It goes down really well with everyone I've made it for. Chocolate and peanut butter are such a good combination! :]

      Delete
  4. I am a peanut butter and chocolate nut, but adding cheesecake to the mix - - well, you've just made a dream come true and I can't get over how silky and smooth your cheesecake looks. Needless to say, I think this is a great recipe!!

    ReplyDelete
    Replies
    1. It is such an easy cheesecake as well - no worrying about it cracking! You should definitely give it a go!

      Delete

Related Posts Plugin for WordPress, Blogger...