Nigella’s 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!
Charlotte and I both agreed that this cake is one that you either love or hate. I liked 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 they cleaned off the plate and one of the guys even managed to eat two whole slices of this heavy darling.
I am now 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!
Chocolate peanut butter cheesecake
- 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
- Preheat the oven to 170 C.
- 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.
- Put in the fridge while you're making the filling
- 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.
- 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.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.