Chocolate Peanut Butter Cheesecake

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Peanut Butter Cheesecake-3

Chocolate Peanut Butter Cheesecake

OMG peanut butter, chocolate and cheesecake are some of my favourite, favourite things. As soon as I saw a recipe for this in Nigel Slater’s latest book, I knew I had to make a low carb / gluten-free version. Luckily it was pretty easy to adapt. But I did repeat it on many an occasion just to make sure I had it 100% right – nothing to do with wanting to eat it again. Nothing.

enough for: 6-8
takes: 60 minutes

50g (2oz) butter
100g (3.5oz) dark chocolate, chopped
250g (9oz) roasted peanuts
500g (1lb) Philadelphia cream cheese, at room temp
1/8 teaspoon pure stevia powder*
4 eggs
100g (3.5oz) peanut butter

1. Preheat your oven to 180C (350F). Grease and line a 20cm (8in) round cake tin. Place two layers of foil over the outside base of the tin to stop water seeping in when you bake in the water bath.

2. Melt butter in a small saucepan. Remove from the heat and add 30g (1oz) of the chocolate NOT ALL. Stand for a few minutes for the chocolate to melt.

3. Meanwhile whizz peanuts in the food processor until you have a mix of fine powder and chunky nuts.

4. Stir chocolate butter mixture and add to the peanuts. Pulse until just combined. (If the chocolate hasn’t melted put saucepan back on a low heat. Stir until it melts before adding to the peanuts.) Taste and if it needs more sweetness add a pinch of pure stevia powder or a little sugar.

5. Spread nut mixture over the base of your tin and pop it in the freezer to set while you make the filling.

6. Clean and dry your food processor bowl. Whizz cream cheese and stevia until smooth. Add eggs one at a time scraping down the sides between each.

7. To melt remaining chocolate, bring about 2cm water to the boil in the saucepan you used to melt the butter (no need to clean it). Place chocolate in a small bowl and pop it on top of the saucepan. Make sure the bottom of the bowl isn’t touching the water and is just being warmed by the steam. Remove from the heat and stand to allow chocolate to melt gently.

8. Pour filling over the chilled base.

9. Using a teaspoon, top the filling with dots of peanut butter.

10. Drizzle over the melted chocolate.

11. Place tin in a large baking tray. Make sure your foil is going to protect the cheesecake from the water and pop the tin in the tray. Fill the baking tray with hot water from the tap – about 2cm (1in) up the sides of the tin – don’t come up past the foil.

12. Bake for 25-30 minutes or until cheesecake is starting to puff up a little and feels firm in the middle, remembering it will firm even more as it chills.

13. Remove from the water bath and cool for about 30 minutes before chilling in the fridge for at least 3 hours but preferably overnight.

Variations

important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/4 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon powdered stevia = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure stevia powder with 2-3 tablespoons granular stevia.

vanilla – add a teaspoon vanilla extract or the scraped seeds of a vanilla bean to the filling.

sugar lovers – replace stevia with 75g (3oz) caster sugar (superfine).

no stevia – use your favourite sweetener – just add to taste as the only function of the stevia is sweetness. If I didn’t have diabetes I’d totally be making it with maple syrup.

nut-free – skip the peanut butter and replace peanuts with digestive biscuits, graham cookies or other plain sweet biscuit / cookie.

no chocolate – for a pure peanut butter treat just skip the chocolate in the base and drizzle. I’m also thinking smooth peanut butter mixed through the filling by itself would be lovely.

paleo (grain, legume & dairy-free) – serve dark chocolate smeared with peanut butter.

Shelf Life / Storage

After being well chilled, it’s best eaten in the first 3 days. Can be kept for up to 2 weeks in the fridge but the base will soften over time. Keeps for months in the freezer but again the base will soften.

Waste Avoidance Strategy

butter – will keep in the fridge for weeks.

dark chocolate / roasted peanuts / pure stevia powder / peanut butter – keep them in the pantry.

cream cheese – keeps in the fridge for weeks.

eggs – will keep in the fridge for weeks or use for another meal.

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