Simone's Kitchen

Nigella’s chocolate peanut butter cheesecake

chocolade pindakaas cheesecake

Man, man… The title alone will make you gain at least ten kilo… Because it is quite a mouthful. In more than one way! It was Charlotte’s idea to make this recipe (always good to be able to blame someone else…) and so that is what we did during our last cooking session (which is a recurring event, in case you hadn’t noticed!)

Making it is simple enough so there is no reason not to do it. But this cake is HEAVY and yes that needs to be in capitals!

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Charlotte and I both agreed that this cake is one that you either love or hate. I like it for a tiny tiny bit and after that.. I just don’t want any more.

So why I am posting the recipe anyway you might wonder?

Well you see, first of all, I think there is nothing wrong with posting the occassional recipe that I didn’t particularly like IF there are other opinions out there. And that was certainly the case here… Because when Tom’s friends came by the cleaned off the plate and one of the guys even managed to eat two whole slices of this heavy darling.

I am not concluding on the spot that maybe it is more a male cake than a women’s cake? My dad also ate his slice and half of my mum’s as well. But than again we used to call him ‘El Kliko’ when we were growing up so maybe that is not the best argument here.

Anyway enough reason to give it the benefit of the doubt, because like I said; tastes vary and if you’re a peanutbutter lover you might really like this one. For me it was a one time experiment…

If you want to try it for yourself? Here is the recipe. O and if you did try it I am curious to find out what you thought of it!

 

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Chocolate peanut butter cheesecake

Ingredients:

For the crust:

  • 200 gr biscuits
  • 50 gr salted peanuts
  • 100 gr dark chocolate
  • 50 gr soft unsalted butter

For the filling

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

For the topping:

  • 250 ml sour cream
  • 100 gr milk chocolate
  • 30 gr light soft brown sugar

 

Directions:

  1. Preheat the oven to 170 C.
  2. Place the biscuits, peanuts, butter and dark chocolate into a foodprocessor and whizz until it starts to resemble a clump. Turn out onto a springform tin (base covered with baking paper) and press into the bottom with a spoon and up to the sides to make the crust.
  3. Put in the fridge while you're making the filling
  4. Clean out the foodprocessor bowl and put the creamcheese, eggs, egg-yolks, sugar, sour cream and peanutbutter in. Whizz until you have a smooth mixture.
  5. Turn this out onto the chilled springform and smooth the top. Put into the oven for an hour but check after about 50 minutes. The top should be set and feel dry but underneath you can still have it wobble a little.
  6. Take the cheesecake out of the oven while you make the topping.
  7. Warm the sour cream together with the sugar and the milk chocolate on a low heat until it is melted and merged together. Take of the heat.
  8. Spread this on top of your cheesecake and put back into the oven for ten minutes. If you take it out, the top will not have set. That will happen in the fridge.
  9. Leave to cool completely before you cover it and put into the fridge to set overnight.
  10. When ready to eat, make sure you take it out a bit beforehand so it can get a little warmer. The flavors are best when not too cold.

Recipe by Nigella Lawson

Simone van den Berg

Food photographer and foodblogger from the Netherlands. Love to eat good food, sometimes eat really healthy for about a month (but working on making that longer...) Lives together with Tom and their three cats; Humphrey, Sookie and Buffy. Love to travel and also has a travel blog at http://papertravels.com

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This post is also available in: Dutch

   

9 Responses to “Nigella’s chocolate peanut butter cheesecake”

  1. Karin@yumandmore posted June 18, 2014 at 10:16 am

    I am going to have to make this Simone…. this is a peanut butter and cheesecake household. I can hear Jasper saying OMG as he eats his second piece ;D

    Reply

    • Simone van den Berg replied on June 18th, 2014 at 5:41 pm

      O lol… well yes in that case you will have to make it for sure Karin!

  2. Rosa posted June 18, 2014 at 10:30 am

    This cheesecake looks and sounds ever so luscious! A fabulous creation.

    Nigella always offers recipes that are extremely mouthwatering…

    Cheers,

    Rosa

    Reply

    • Simone van den Berg replied on June 18th, 2014 at 5:41 pm

      They definitely are although this one is a bit of the heavy side!

  3. bri @ deliciously active posted June 18, 2014 at 11:46 am

    Oh and it looks heavy, but in the most delicious way possible. Unfortunately I have to wait a few months before attempting this recipe because the baby is still nursing and allergic to dairy and nuts(!). So until then, I must stare at these beautiful pictures and try my best to avoid licking my computer screen.

    Reply

    • Simone van den Berg replied on June 18th, 2014 at 5:42 pm

      O that is not good news about the baby being allergic to nuts and dairy! But maybe it’s best to just stare at the picture on the screen. It’s a lot safer for sure!

  4. John@Kitchen Riffs posted June 19, 2014 at 12:26 am

    I’m definitely a peanut butter lover, so I’ll bet I’d love this. In fact I’d have been happy to have your share! ;-) Really nice — thanks.

    Reply

  5. Maureen | Orgasmic Chef posted June 20, 2014 at 3:09 am

    Okay so it’s Mexican tonight with that beautiful guacamole of yours and for dessert – this cake!! Maybe the cake first. :)

    Reply

  6. dina posted June 21, 2014 at 1:09 am

    it looks wonderful!

    Reply

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