Chocolate Peanut Butter Cheesecake

If you are a fan of peanut butter, cheese and chocolate, you should love this rich and gooey cheesecake. This 3 ingredients combination really make this cheesecake a sinful dessert to enjoy! So savour it slowly with a cuppa of warm tea ^.*

Recipe source : 'Kitchen' by Nigella Lawson
Ingredient (one 8" square pan)

Base

• 200gm digestive biscuits
• 59gm salted peanuts
• 100gm dark chocolate chips
• 50gm soft unsalted butter

Filling

• 500gm cream cheese
• 3 eggs
• 3 egg yolks
• 150gm caster sugar
• 125ml sour cream
• 250gm smooth peanut butter

Topping

• 250ml sour cream
• 100gm dark chocolate chips
• 30gm soft brown sugar

Method

1. Preheat oven to 180 deg cel. Line the outer base of the cake pan (removable base pan) with foil.
2. Base : Process biscuits, peanuts, chocolate and butter in a food processor till it clumps together. Press the mixture into the pan and press down evenly and firmly. Chill in fridge while you make the filling.
3. Using a electric whisk, beat cream cheese till soft and creamy. Add in egg, egg yolks, sugar, sour cream and peanut butter and beat till well incorporated.
4. Pour the mixture onto the chilled base. Water-bathe bake in preheated oven at 180 deg cel for 1 hour.
5. To make the topping : Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat until smooth.
6. Spoon and spread the topping gently over the top of the cheesecake. Put it back in the oven and bake for another 10mins (without water bathe baked).
7. Remove pan from oven. Cool the cheesecake in its pan, cover and put in fridge overnight. When ready to serve, unmould the cheesecake from the pan and slice. Thaw slightly before serving.

Cook-Your-Books #20 @ kitchen flavours