Wednesday, 13 March 2013

Peanut Butter & Chocolate Cheesecake.

Last night my housemates and I were watching Nigella on the food network (crazy 3rd year uni lifestyle). She made a peanut butter and chocolate cheesecake. Immediately recipes were looked up, ingredients were written down and the boys were sent to the shop. I have changed the recipe a tiny bit to fit with what we had. So this is how I made it. 


For the base:

200 g chocolate digestive biscuits, 
50 salted peanuts, 
100 dark chocolate, 
75 salted butter melted.


For the filling:
500 cream cheese, 
3 medium eggs, 
3 egg yolks, 
200 g brown sugar, 
125 ml sour cream, 
250 g reduced fat smooth peanut butter.


For the topping: 
250 ml sour cream, 
100 milk chocolate.


First weigh out the biscuits, its usually two thirds of a packet so there is a handy amount to munch on while your'e waiting on the cake to bake.


Put them in a food processor to form a crumb or, put them in a strong plastic bag and pummel them with a rolling pin.  


Next put the dark chocolate and peanuts in the food processor, blitz until it is all finely chopped. 


Add the peanut and chocolate to the biscuits and mix. 


Then add the melted butter and mix. 


Grease the cake tin, it is best to use a spring form tin as the sides lift away easily once the cake is done.  


Put the mix into the cake tin and push it down to form an even base. 



Put this in the fridge while you make the filling. Now usually you would add all of these to the food processor and blend together. However my blender is too small to I started off by roughly mixing the ingredients in a bowl and then putting half in the blender at a time.   





Once the mix looks like this, pour it onto the cheesecake base. Place in the oven at 180 for 45 minutes. 


Take the cake out of the oven but leave the oven on as the cake will go back in the oven for a further 10 minutes once the topping has been added. 


To make the topping place a pan on a low heat and add the sour cream, stir continuously. 


Break up the milk chocolate and stir until it has melted and mixed with the cream.



Pour the mix over the cheesecake evenly and place back in the oven for another 10 minutes. 


Take out of the oven and leave to cool in the tin. Once cool place in the fridge overnight. 


In the morning you can then release the cake from the tin and it is ready to eat. And yes we did eat this for breakfast.... I also had a leftover biscuit with leftover peanut butter on it, high in satisfaction, low on nutrition. 


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