The last cake for work last month was another Nigella number. You can always trust her not to make something half-hearted or too healthy (and I mean that in a good way).
This chessecake is more of an all-in kind of cake with lots of everything. It was good, but I think I would like to improve a few things for next time. First of all I would like to bake the base so it keeps drier for longer. Also adding a bit more sugar to both the filling and the topping would be beneficial as the mixture goes a lot more sour when chilled, and this cake should be served chilled.
Peanut butter chocolate cheesecake, serves 10-12
Adapted from Nigella’s recipe.Base:
200 g digestives
50 g softened butter
Filling:
500 g Philadelphia
3 eggs
3 egg yolks
200 g caster sugar
125 ml sourcream
250 g smooth peanut butter
Topping:
25 ml sourcream
100 g milk chocolate, chopped
30 g soft brown sugar
Preheat the oven to 170C. Crumble the biscuits for the base in a food processor or in a ziplock bag with a rolling pin. Mix with the butter and press it into a springform (lined with pachment paper in the bottom and around the sides. I would suggest prebaking it for 10 minutes.
Mix all the ingredients for the filling in a food processor or with an electric whisk. Pour the mixture into the springform and spread it out evenly. Bake for 50 minutes – 1 hour. Remove from the oven.
Heat up sourcream, chocolate and sugar in a saucepan until it has all melted and is incorporated. Spread onto the cheesecake and bake for another 5 minutes. Remove from the oven and leave to cool on its tin. Place in a fridge for at least a few hours before serving. Leave it in its tin until it is time to serve. Powder with icing sugar before serving.
Scandelights 