Chocolate-peanut butter cheesecake

This turned out quite well. I should have ground the nuts more finely, so the crust isn’t perfect, but the filling has nice peanut butter flavour and the chocolate topping is a nice compliment to it. Fatsecret tells me if I cut it in 15 pieces, each piece has 43 g fat, 11 g carbs, 4 g fiber, 7 net carbs, 14 g protein, and 470 calories.

for the base

  • 200 grams almonds (I only had 100 g almonds, so I added more peanuts)
  • 50 grams salted peanuts
  • 100 grams 90% cocoa chocolate chocolate
  • 50 grams soft unsalted butter
  • 20 drops vanilla stevia

for the filling

  • 500 grams cream cheese
  • 3 duck eggs (if using chicken eggs, 3 eggs + 3 egg yolks)
  • 1/4 tsp. stevia
  • 125 ml sour cream
  • 250 grams unsweetened smooth peanut butter

for the topping

  • 250 ml sour cream
  • 100 grams 70% cocoa chocolate (I would have used 90% but ran out)
Method
  1. Preheat the oven to 170°C/gas mark 3/325°F.
  2. Process the almonds, peanuts, stevia drops, dark chocolate chips and butter for the base in a food processor.
  3. Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin (I used a 9×13 pyrex pan) and press into the bottom and up the sides to make the crunchy crust.
  4. Beat the cream cheese, eggs and egg yolks, stevia, sour cream and peanut butter until a smooth mixture forms, scraping down the sides a couple times.
  5. Pour and scrape the filling into the base in the springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
  6. Take the cheesecake out of the oven while you make the topping.
  7. Warm the sour cream and chocolate gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat. (If it doesn’t taste sweet enough to you, add a few stevia drops until it does.)
  8. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
  9. Put it back in the oven for a final 10 minutes.
  10. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
  11. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.
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