Peanut Butter Cheesecake

This cheesecake is a favourite for my family. I know the way to their heart is with this beautiful dessert. Nigella explains this as unashamed indulgence and she’s 100% right, this really is just such a treat.



Nigella’s Peanut Butter Cheesecake

Taken from Nigella’s Kitchen.


For the base:

  • 200 grams digestive biscuits
  • 50 grams salted peanuts
  • 100 grams dark chocolate chips
  • 50 grams soft unsalted butter

For the filling:

  • 500 grams cream cheese
  • 3 large eggs
  • 3 large egg yolks
  • 200 grams caster sugar
  • 125 millilitres sour cream
  • 250 grams smooth peanut butter

For the topping:

  • 250 millilitres sour cream
  • 100 grams milk chocolate chips
  • 30 grams soft light brown sugar


Preheat the oven to 170°C/gas mark 3/325°F.

Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.
Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the crunchy crust. Put in the fridge while you make the filling.

Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.

Making Cheesecake


Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.

Take the cheesecake out of the oven while you make the topping. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat. 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.)

Put it back in the oven for a final 10 minutes.

Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.

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.

Note: I made this in mini cake tins, so I reduced cooking time to 20 minutes, which worked perfectly!

Let me know if you give this a go, I promise you won’t be disappointed!

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