Butter Baking

Butter Baking

A Blog of Baked Goods

Chocolate Peanut Butter Baked Cheesecake

Chocolate peanut butter cheesecake | Butter Baking

Alright.

So how do you deal with making big decisions?

Chocolate peanut butter cheesecake | Butter Baking

Do you take the plunge and just do the life-changing thing? Or do you shy away from things that put you out of your comfort zone?

Do you sit down and write a list of the pros and cons involved with your decision? Or do you just go with your gut?

Do you talk about your feelings and your options with loved ones? Or try not to allow other’s opinions to impact you?

Chocolate peanut butter cheesecake | Butter Baking

Most of the time, I am completely comfortable with making big decisions, in no time, by myself. When something feels right, and I want it, I take the plunge.

There are other times however, when I feel unsure and my gut feeling really has me questioning what I should do.

Chocolate peanut butter cheesecake | Butter Baking

So what happens when you think one thing, but your intuition is screaming another?

Well, in my case, this happens:

Chocolate peanut butter cheesecake | Butter Baking

I bury myself in baking. Ignore my impending decision. And make you something like this amazing peanut butter and chocolate cheesecake.

It has a crunchy chocolate base. A thick and creamy, baked, peanut butter filling. And a silky chocolate top.

And it makes the world a better place.

For all of five minutes.

Chocolate peanut butter cheesecake | Butter Baking

CHOCOLATE PEANUT BUTTER BAKED CHEESECAKE
Adapted from Nigella Lawson.

For the base
200g digestive biscuits or graham crackers (7 oz)
50g peanuts (2 oz)
100g dark chocolate chips (4 oz)
100g unsalted butter, softened (4 oz)
1/4 tsp salt

For the peanut butter filling
500g cream cheese (18 oz)
3 eggs
3 egg yolks
200g caster sugar (7 oz)
1/2 cup sour cream (125ml, 4.4 fl oz)
250g smooth peanut butter (9 oz)
1/2 tsp salt

For the chocolate topping
1/2 cup sour cream (125ml, 4.4 fl oz)
50g milk chocolate chips (2 oz)
1 tbsp brown sugar

Preheat the oven to 170 C (325 F) and grease a 23cm (9.5 inch) springform tin.

To make the base, process the biscuits, peanuts, chocolate chips, butter and salt together in a food processor until it resembles wet sand.

Tip out into the prepared tin and press into the base. Refrigerate.

To make the peanut butter filling, place the cream cheese, eggs, egg yolks, sugar, sour cream, peanut butter and salt in a stand mixer. Beat until combined and smooth.

Remove the base from the fridge and pour the peanut butter filling over the top.

Bake for 50 – 60 minutes, until only the top feels set and dry.

Take the cheesecake out of the oven while you make the chocolate topping.

Put the sour cream, chocolate and brown sugar in a small saucepan and warm over a low heat, whisking until melted and combined.

Pour the topping over the cheesecake. Return to the oven for 10 minutes.

Remove from the oven and allow the cheesecake to cool in its tin. Refrigerate overnight before cutting. Serves 10.

Happy baking!

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