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Nigella Lawson says this cheesecake is not for the fainthearted and she is right!
Nigella's peanut butter cheesecake
Take stacks of cream cheese, sour cream, sugar, eggs, peanut butter and some chocolate and you would expect nothing less..
It is good though!
Nigella's peanut butter cheesecake
“Kitchen” one of Nigella’s more recent cookbooks is full of great and fun recipes – African drumsticks, butternut, rocket and pine nut salad, Venetian carrot cake and of course this cheesecake.
Nigella's peanut butter cheesecake
I was actually inspired to make it after spotting Nigella’s cookalong competition on her site. Great cheesecake but I dare you to eat a whole slice!
Nigella's peanut butter cheesecake
No other words necessary!
 This has been entered into Nigella’s Cookalong Competition.


Chocolate Peanut Butter Cheesecake

A decadent and rich cheesecake 

Course: Dessert
Servings: 12 generous slices
Author: Nigella Lawson
for the base:
  • 200 g plain sweet biscuits
  • 50 g salted roasted peanuts
  • 100 g dark choc chips
  • 50 g soft unsalted butter
for the filling
  • 500 g cream cheese
  • 3 eggs
  • 3 egg yolks
  • 200 g castor sugar
  • 125 ml sour cream
  • 250 g peanut butter
for the topping
  • 250 ml sour cream
  • 100 g milk chocolate chips I used dark
  • 30 g soft brown sugar
  1. 1.Preheat the oven to 170C. In a food processor put the biscuits, peanuts, dark chocolate and butter. Process until it come together.
  2. Butter a 23cm spring form pan and press the biscuit mixture onto the base. You can refrigerate it while you make the filling.
  3. Clean out the food processor. Put all of the filling ingredients into the processor and whizz until smooth. (Freeze the leftover eggwhites to make meringues, pavlova or macarons.)
  4. Use a good quality peanut butter.
  5. Pour the mixture onto the base and bake for 1 hour.
  6. Check at 50 minutes - the top should be dry and set.|
  7. Take the cheesecake out of the oven to prepare the topping. Warm the topping ingredients in a small saucepan on a low heat. Stir well to mix. Spoon and spread the topping over the cheesecake. Be gently so you don't blend the two layers.
  8. Return the cheesecake to the oven for 10 minutes.
  9. Let the cheesecake cool in the tin then cover with plastic wrap and chill in the refrigerator.
  10. Serve small slices because it is rich and indulgent!
Recipe Notes

Have all ingredients at room temperature

  It had been a rainy Autumn afternoon. I had…
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