I’ve been stalling on this post for weeks. For one thing, I have a broken finger, so a lot of my energy has been going in to feeling sorry for myself which I know I shouldn’t do. I haven’t been able to break that spell yet.
I also recently checked a book out from the library on aromatherapy, so I’ve become slightly obsessed with procuring essential oils to make and making magic potions. I’m going to solve all my problems with essential oils and start down the road of becoming a full blown witch. What could go wrong?
I’ve shared this Chocolate Peanut Butter Cheesecake before. A million years ago when I knew even less what I’m doing than I do now. This cheesecake has a chocolate cookie base, a rich and creamy peanut butter cheesecake layer, and a luscious chocolate sour cream topping. It’s heavenly, and I dare you to stop eating it.
Cheesecake can be a bit fiddly, but this one is very straightforward. Just be sure that all your cheesecake ingredients are at room temperature before you get started, and mix it a few seconds longer than you think is necessary to make sure you have a totally smooth mixture. No water bath needed. And don’t panic if there’s a crack or two because we’re covering the whole thing in chocolate. Everything will be more than fine.
This Chocolate Peanut Butter Cheesecake is absolute magic. Get in your kitchen and create something awesome.
Chocolate Peanut Butter Cheesecake
200 grams chocolate digestive biscuits
50 grams unsalted butter, melted
500 grams cream cheese, room temperature
3 eggs, room temperature
3 egg yolks, room temperature
200 grams sugar
375 ml sour cream, divided
250 grams smooth peanut butter
100 grams chocolate chips
30 grams brown sugar
- Preheat your oven to 170C (325F) and make put together your 9-inch springform pan.
- Smash your chocolate digestives to fine crumbs in your food processor. Add in your melted butter and process until combined and the mixture looks like wet sand.
- Press your buttery crumbs into the base of your springform pan. Stash this in your fridge until your ready to fill. Give your food processor a quick rinse so it’s ready to make your filling.
- Add your cream cheese, eggs and egg yolks, sugar, 125 ml of sour cream, and peanut butter to the bowl of your food processor. Process your mixture until it’s smooth and completely combined.
- Fetch your crust from the fridge and pour your cheesecake filling over this. Tap it on the counter a couple of times to make sure there aren’t any air bubbles. Bake for 50 minutes. It should still be a bit wobbly in the middle. Take your cheesecake out of the oven while you prepare your topping.
- Add the remaining 250 ml sour cream, chocolate chips, and brown sugar to a small sauce pan. Cook this over low heat, whisking to combine as the chocolate melts. Once the chocolate is melted, take it off the heat and pour it over the cheesecake. Coax the mixture carefully to the edges to cover the whole cheesecake.
- Put the whole thing back in the oven for another 10 minutes. Remove the cheesecake to cool on a wire rack on the counter until room temperature. Letting it cool slowly is key to avoiding cracks.
- Chill your cheesecake in the fridge for at least four hours before slicing and serving.
Recipe by Nigella Lawson