Nigella’s chocolate peanut butter cheesecake
This chocolate peanut butter cheesecake is not for the faint of hearted. It is heavy, it is strong and a little goes a long way, but men…. this is so good! The recipe is by non other than Nigella Lawson.
Chocolate peanut butter 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!
Heavy cheesecake
Charlotte and I both agreed that this cake is one that you either love or hate. I did like it, but it was so heavy that I could only eat a tiny portion. Nothing wrong with that all by itself, but normally I could easily eat a larger portion of cheesecake. Not this time though.
A funny thing did happen though. After we made it Tom had some friends over and each one of them single handedly licked their plates clean. And asked for another slice. So it turns out this might be a guy kind of cheesecake. If there even is such a thing. Or a ‘big appetite’ kind of cheesecake? I don’t know. I just thought it was a funny phenomenon.
Of course you can leave it to Nigella to come up with a peanut butter cheesecake like this. And while I might not be making this for myself anytime soon, if you have a big love for peanut butter and chocolate? This is the cheesecake for you!
Lover of cheesecakes?
You might want to try these cheesecakes as well:
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
Titel
- Preheat the oven to 170˚ C (340˚F)
- Place the biscuits, peanuts, butter and dark chocolate into a foodprocessor and whizz until it starts to resemble a clump. Turn out onto a spring form tin (base covered with baking paper) and press into the bottom with a spoon and up to the sides to make the crust.
- Put in the fridge while you’re making the filling
- Clean out the food processor bowl and put the cream cheese, eggs, egg-yolks, sugar, sour cream and peanut butter in. Whizz until you have a smooth mixture.
- 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.
- Take the cheesecake out of the oven while you make the topping.
- 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.
- 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.
- Leave to cool completely before you cover it and put into the fridge to set overnight.
- 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.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
9 comments on “Nigella’s chocolate peanut butter cheesecake”
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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
O lol… well yes in that case you will have to make it for sure Karin!
This cheesecake looks and sounds ever so luscious! A fabulous creation.
Nigella always offers recipes that are extremely mouthwatering…
Cheers,
Rosa
They definitely are although this one is a bit of the heavy side!
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.
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!
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.
Okay so it’s Mexican tonight with that beautiful guacamole of yours and for dessert – this cake!! Maybe the cake first. 🙂
it looks wonderful!