Chocolate Peanut Butter Cheesecake

[asha_76]

Hi all,

Made this Nigella recipe for a dinner party last night and it was a hit.  It is so easy to make (especially with a TM), and it tasted fantastic.  I highly recommend it!  I forgot to get a picture before it was cut but you get the general idea.  There are more pictures on the original recipe here - http://www.nigella.com/recipes/view/CHOCOLATE-PEANUT-BUTTER-CHEESECAKE-5309

CHOCOLATE PEANUT BUTTER CHEESECAKE - adapted from Kitchen by Nigella Lawson

SERVES - 10-12

INGREDIENTS

FOR THE BASE
200g digestive biscuits (I used McVitie's Original Digestives)
50g salted peanuts
100g dark chocolate chips
50g soft unsalted butter

FOR THE FILLING
500g cream cheese
3 eggs
3 egg yolks
200g caster sugar
125ml sour cream
250g smooth peanut butter
 
FOR THE TOPPING
250ml sour cream
100g milk chocolate chips
30g soft brown sugar

1 x 23cm springform tin

PREPARATION
1.  Preheat the oven to 170°c (I used 150°)
2.  Put the biscuits, peanuts, dark chocolate chips and butter for the base in the TM bowl and process for 15-20 seconds on Speed 6.
3.  Turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust.
4.  Put in the fridge and clean or wipe out the TM bowl before making the filling.
5.  Put the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter into the TM bowl and mix until smooth for 2 minutes and 30 seconds on Speed 4.
6.  Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes.  The top – only – should feel set and dry.  Clean or wipe out the TM bowl in the meantime.
7.  Take the cheesecake out of the oven while you make the topping.
8.  Insert Butterfly.  Add the sour cream, milk chocolate chips and brown sugar to the TM bowl.  Warm for 3 minutes on 50° Speed 1.
9.  Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
10.  Put it back in the oven for a final 10 minutes.
11.  Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
12.  When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

Tips/Hints
Ingredients should be at room temperature before you start and you need to make it at least a day in advance although you can make it up to two days ahead.

[Kissmypixel]

This sounds delicious. On my to do list. Thank you for converting the recipe. 😄

[dede]

Oh yum yum. But I'm going to pretend I didn't see this recipe lol. Not today anyway.
Ok I might just print it out just incase of emergency.

[judydawn]

That looks just gorgeous asha - I love peanut butter in anything.

[knittercook]

I was at work the other day and saw a male carrying a cheesecake tin and asked him if he was going to be baking a cheesecake to which he replied, "already did I made Nigellas chocolate peanut butter cheesecake, which was heavenly, no wonder she is the size she is!"

So I take it that this one is a must make, thank you for converting it 

 

[cookie1]

Peanut butter and choclate are a marriage made in heaven.