Chocolate and peanut butter cheesecake

Henry is away in Sweden, so I decided to make him a nice welcome-home cheesecake…. well… okay I admit it, I wanted cheesecake! BUT I did decide to make a sort of Henry-themed one as a kind of “you’ve been away nerding out and eating junk food for five days, now have some cheesecake” sentiment. See? I had everyone’s best interests at heart.

Now, a couple of weeks ago he asked me to make some sort of pumpkin and bourbon cheesecake concoction. Luckily tinned pumpkin, one of the chief ingredients, is not readily available in the UK. At least, none jumped out at me as I was browsing the peanut butter shelves in Sainsbury’s. Obviously, I had thought about what alternate flavour Henry might like, and quite quickly settled on peanut butter. That wasn’t hard, seeing as he has been known to eat spoonfuls of the stuff as a snack. (He claims it’s a nutritionally sound snack, secretly I think it’s one of those things you eat because you were never allowed to as a child; for example, cereal for dinner – in fact cereal for every meal, and snacks too – or coffee and hula hoops for “brunch” on a weekend.) Of course it had to be peanut butter and chocolate, because, well, why would you not add chocolate?

chocolate peanut butter cheesecake

Clearly, things are better when there are layers.

I prettymuch used the recipe I used for the one a day cheesecake:

Biscuit base:
220g digestive biscuits
100g butter

700g cream cheese
120g granulated sugar
3 eggs
75g smooth peanut butter
100g good-quality dark chocolate, at least 70% cocoa solids, melted

You will also need an 8 inch diameter cake tin, either spring-form or one where the base comes out.

1.  Grease the cake tin very well with butter
2. Crush the biscuits in a bowl with a rolling pin, or blend in a food processor until they are all crumbs. Melt the butter and add to the biscuit crumbs
3. Stir well, then press into the greased cake tin and put in the fridge while you make the rest. Preheat the oven to 160C
4.  With an electric whisk, cream the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each and taking care to scrape down the sides of the bowl
5. Pour half of the mixture into a bowl
6.  To one half, add the peanut butter; to the other half, add the melted chocolate
7. Pour the peanut butter layer onto the base and smooth it out with a spatula, then pour the chocolate layer on top and smooth that out too
8. Wrap the cake tin in foil from the bottom upwards, then bake in a bain-marie (the foil is so that no water leaks into the cheesecake) for 35-45 minutes – until the cheesecake is mostly set but still with a wobble in the middle
9.  Allow the cheesecake to cool to room temperature, then remove it from the tin onto a plate and put it in the fridge to set for a few hours

The finished article:

Ignore that tiny crack that I just pointed out (on the plus side, this was a result of careless manhandling rather than it cracking while baking).

Total deliciousness… I had my first helping with a sliced banana, then my second helping on its own. The third helping was a pre-dinner snack (it’s good for you). I expect Henry will enjoy his washed down with a glass of milk. I just hope, when he does get back, he doesn’t mind that a significant portion is missing.


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