Tuesday, 22 December 2015

Chocolate Peanut Butter Cheeesecake

Recipe from Nigella

Chocolate Peanut Butter Cheesecake

Serves 8-12

For the base
200g digestives
50g unsalted butter, melted
50g salted peanuts
100g dark chocolate chips
For the filling 
200g caster sugar
500g cream cheese
3 eggs
3egg yolks
125ml sour cream
250g smooth peanut butter
For the topping
250ml sour cream
100g milk chocolate, chopped
30g soft light brown sugar 

1. For the base, crush the digestives and peanuts with a rolling pin or in a food processor and mix in the butter and chocolate chips. Once well combined, press into the bottom of a 23cm (9 inch) springform pan and refrigerate while you make the filling. Preheat the oven to 170C/325F/mark 3.

2. Combine all the ingredients for the filling and beat until smooth, then pour over the cheesecake base and cook for an hour, until the top has set.

3. For the topping, combine the sour cream, chocolate and sugar in a small saucepan and gently warm over a low heat.

4. Spoon the topping very gently over the top of the cheesecake, so as not to break the surface of the cheesecake, then return to the oven for 10 minutes.

5. Let the cheesecake cool to room temperature before refrigerating for at least 8 hours before serving.

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