This chocolate peanut butter cheesecake is rich, creamy, and perfect for any occasion. It has a crunchy biscuit base, a smooth peanut butter filling, and a silky chocolate topping. A true indulgence!
Ingredients Needed:
For the Base:
- 200 grams digestive biscuits
- 50 grams of salted peanuts
- 100 grams of dark chocolate chips
- 50 grams of soft unsalted butter
For the Filling:
- 500 grams of cream cheese
- 3 large eggs
- 3 large egg yolks
- 200 grams caster sugar
- 125 millilitres sour cream
- 250 grams of smooth peanut butter
For the Topping:
- 250 millilitres sour cream
- 100 grams milk chocolate chips
- 30 grams of soft light brown sugar
How To Make Chocolate Peanut Butter Cheesecake?
- Preheat the oven: Set the oven to 170°C.
- Make the base: Blend the biscuits, peanuts, chocolate chips, and butter in a food processor until crumbly. Press the mixture into a 23cm springform tin, covering the bottom and slightly up the sides. Chill in the fridge.
- Prepare the filling: In a food processor, mix the cream cheese, eggs, egg yolks, sugar, sour cream, and peanut butter until smooth. Pour over the chilled base.
- Bake the cheesecake: Place in the oven and bake for 50-60 minutes until the top is set and dry but the center has a slight wobble.
- Make the topping: Heat the sour cream, chocolate chips, and brown sugar in a saucepan over low heat, stirring until smooth. Remove from heat.
- Add the topping & bake again: Gently spread the chocolate mixture over the cheesecake. Return to the oven for 10 minutes.
- Cool & chill: Let the cheesecake cool completely in the tin, then cover and refrigerate overnight.
- Serve: Remove from the fridge for a few minutes before slicing. Don’t let it get too warm, or it will become hard to cut.
Recipe Tips:
- Use Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth and creamy cheesecake without lumps.
- Don’t Overmix the Batter: Blend just until everything is combined. Overmixing adds too much air, which can cause cracks in the cheesecake while baking.
- Press the Base Firmly: When making the crust, press it tightly into the pan using the back of a spoon or a flat-bottomed glass. A firm base prevents crumbling when slicing.
- Bake Until Slightly Wobbly in the Center: The cheesecake should be set around the edges but still have a small jiggle in the middle. It will firm up as it cools. Overbaking can make it dry and dense.
- Chill for at Least 8 Hours (or Overnight): Cheesecake needs time to set properly. Cooling it in the fridge overnight makes the texture firm and improves the flavor. Don’t skip this step!
How To Store Leftovers?
- Refrigerate: Let the cheesecake cool down first. Then, cover it and store it in the fridge for up to 4 days.
- Freeze: Chill the cheesecake fully, then wrap it well in plastic wrap and foil. Freeze for up to 1 month.
Nutrition Facts:
- Calories: 659 kcal
- Total Fat: 47g
- Saturated Fat: 21g
- Cholesterol: 170mg
- Sodium: 252mg
- Potassium: 400mg
- Total Carbohydrate: 49g
- Dietary Fiber: 3g
- Sugars: 36g
- Protein: 14g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Orange Cheesecake
- Nigella Chocolate Cake with Coffee Buttercream
- Nigella Chocolate Cheesecake
Nigella Chocolate Peanut Butter Cheesecake
Description
This chocolate peanut butter cheesecake is rich, creamy, and perfect for any occasion. It has a crunchy biscuit base, a smooth peanut butter filling, and a silky chocolate topping. A true indulgence!
Ingredients
For the Base:
For the Filling:
For the Topping:
Instructions
- Preheat the oven: Set the oven to 170°C.
- Make the base: Blend the biscuits, peanuts, chocolate chips, and butter in a food processor until crumbly. Press the mixture into a 23cm springform tin, covering the bottom and slightly up the sides. Chill in the fridge.
- Prepare the filling: In a food processor, mix the cream cheese, eggs, egg yolks, sugar, sour cream, and peanut butter until smooth. Pour over the chilled base.
- Bake the cheesecake: Place in the oven and bake for 50-60 minutes until the top is set and dry but the center has a slight wobble.
- Make the topping: Heat the sour cream, chocolate chips, and brown sugar in a saucepan over low heat, stirring until smooth. Remove from heat.
- Add the topping & bake again: Gently spread the chocolate mixture over the cheesecake. Return to the oven for 10 minutes.
- Cool & chill: Let the cheesecake cool completely in the tin, then cover and refrigerate overnight.
- Serve: Remove from the fridge for a few minutes before slicing. Don’t let it get too warm, or it will become hard to cut.
Notes
- Use Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth and creamy cheesecake without lumps.
- Don’t Overmix the Batter: Blend just until everything is combined. Overmixing adds too much air, which can cause cracks in the cheesecake while baking.
- Press the Base Firmly: When making the crust, press it tightly into the pan using the back of a spoon or a flat-bottomed glass. A firm base prevents crumbling when slicing.
- Bake Until Slightly Wobbly in the Center: The cheesecake should be set around the edges but still have a small jiggle in the middle. It will firm up as it cools. Overbaking can make it dry and dense.
- Chill for at Least 8 Hours (or Overnight): Cheesecake needs time to set properly. Cooling it in the fridge overnight makes the texture firm and improves the flavor. Don’t skip this step!
Nigella Chocolate Peanut Butter Cheesecake