Monday, 11 February 2013

Recipe: Peanut butter and chocolate marble cheesecake

Peanut butter & chocolate marbled cheesecake, as made by EJ
I recently made a peanut butter and chocolate marbled cheesecake for a dinner party (which I adapted from this Nigella Lawson recipe). It's a marbled peanut butter and chocolate cheesecake with a soft caramel topping - it was difficult trying to take good photos. In truth- it's no looker, but it does have a luxurious velvety flavour - and as far as I'm concerned, that's all that really counts with this one.

For the base
100 g dark chocolate, broken into small pieces
50g salted peanuts
200g digestive biscuits
50g unsalted butter

For the cheesecake
500g cream cheese
3 medium eggs
3 medium egg yolks
180g caster sugar
125ml sour cream
250g smooth peanut butter
100g dark chocolate (broken into small pieces)

For the topping
1/2 cup of brown sugar
1 tbs butter
4-5 tbs soured cream

Pre-heat the oven to 170C (fan)

To make the base, place the peanuts, digestive biscuits, dark chocolate and butter in a food processor and whizz together.

Grease a 21cm spring form tin and press the mixture into the base of the tin. Pop it in the fridge to chill while you make the cheesecake mixture.

In the food processor, combine the cream cheese, soured cream, peanut butter, sugar, eggs and egg yolks- process until the mixture is smooth and evenly combined.

Divide the mixture in half between two bowls. Melt the dark chocolate in a bain marie and pour into one half of the cheesecake mixture, stir to combine.

Dollop a few spoonfuls of the chocolate cheesecake mixture into the greased springform tin, spacing them out a little. Then spoon the peanut butter cheesecake mixture into the spaces. Continue to spoon both mixtures into the tin this way. Once the tin is full, tap it on the kitchen surface a few times to ensure the mixture has settled evenly, leaving no trapped air bubbles. Take a skewer and drag it through the mixture in a spiral to create a marble effect and smooth out the top.

Bake for 50 minutes (until the top is solid), then remove from the oven to cool.

To make the caramel topping, heat the sugar in a wide based pan until it melts and turns a light copper colour. Remove it from the heat and add the butter, stirring quickly. Then pour in the soured cream and continue to stir until the sauce becomes thick and smooth. Pour this over the whole cheesecake allowing it to spil over the sides a little.

Leave the topped cheesecake to cool, then refrigerate until you're ready to eat it. Enjoy!

1 comment:

  1. Woooow!!! Looks amazing I wish I could have a slice!