Chocolate Peanut Butter Cheesecake


Ok… seriously… there is a high probability you’ll die from overeating if you make this cake alone. You MUST have others around to help and support you with this one as I will not be responsible.

You need to heat your oven to 170C and get a round sure-form cake pan. About 10″…

Right, here we go…

The base:

200g Biscuits (Digestives or graham if you can get em)

50g Soft Butter

100g Chocolate Chips

50g Salted Peanuts

Put all this in a food processor and mix it together. Once a fine crumbly base plop it in to  your cake pan. Press it down to make a solid base for the cake and then toss it in the fridge to solid up.

The gooey middle:

500g Cream Cheese at room temp

A big Blob of soured cream (Seriously, just a blob… couple of tablespoons-ish)

3 Egg Yolks

200g Castor Sugar

3 Massive tablespoons of Peanut Butter

Mix it all up in the food processor and then pour it on to the cake base… put it in the oven for about 45-55 minutes

The Oh-So-Tasty-Top:

Get a double boiler together.. or a pot of boiling water with a bowl on top…

250ml Soured Cream

100g Milk Chocolate

30g Soft Brown Sugar

When that all melts nicely together pour it over the top of the cooked cake and then put the whole thing in to the fridge to cool down and solid up.

Then eat, be merry, wear pants with an elastic waistband…

This comes from Nigela Lawson.