Thursday, February 2, 2012

Chocolate Peanut Butter Cheesecake

Sure is good..I was watching one of Nigella's programs and she made this for her dessert. It looked so inviting I went and google the recipe..Walaaa...OMG it is really nice.. I copied it from her website   I made them into a few pans so that I can pass them to my neighbors as well.. I made 1 x 6 inch pan for us and 3 x 5 inch for my neighbors.

for the base:
200g digestive biscuits
50g salted peanuts
100g dark chocolate chips
50g soft unsalted butter
for the filling:
500g cream cheese
3 eggs
3 egg yolks (freeze the whites to make meringues)
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

Serves: 10 - 12
Preheat the oven to 170°c/gas mark 3
Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.
Once it comes together in a clump, turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust.
Put in the fridge while you make the filling.
Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
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.
Take the cheesecake out of the oven while you make the topping.
Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
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.)
Put it back in the oven for a final 10 minutes.
Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
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.
Additional information - for vegetarians make sure the cream cheese is a brand that doesn't contain rennet.

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