On toast, with my porridge, or straight out of a jar – I’m not fussed how I get my peanut butter fix, as long as I get it. And it would appear I’m not the only one that feels that way. With so much love for the creamy, nutty spread, there is a whole day dedicated to it. January 24th officially marks National Peanut Butter Day which has inspired me to share the recipe for this Peanut Butter & Chocolate Cheesecake that really shows off the nation’s favourite spread.
With that in mind, I wanted to share with you the recipe for this ridiculously decadent baked cheesecake. Now, I know there is a debate surrounding whether or not a cheesecake should be baked, but I find baking the cheesecake filling gives a slightly fluffier texture that is similar to a mousse that is absolutely irresistible. The debate also extends to whether or not the crust should go up the sides of the pan, but don’t even get me started on that.
Along with the smooth peanut butter chocolate filling, this cheesecake comes with a crumbly chocolate base and a rich, dark chocolate ganache that will indulge any sweet tooth. Now, the extended chilling time might put you off this recipe, but let me assure you it is important for the structure if you want to avoid a cracked base and smooth top. This is also aided by the water bath which will help regulate the temperature of the cheesecake while it is in the oven.
Right, I’m going to stop rambling now and let you get on with the baking. If you do try out this recipe, make sure to take a picture and share it on Instagram, tagging @thisboywillbake or using the hashtag #thisboywillbake. Also leave a comment below!
Peanut Butter & Chocolate Cheesecake
for the cheesecake base
- 400 g chocolate sandwich biscuits (Bourbons or Oreos)
- 80 g unsalted butter, melted
for the cheesecake filling
- 600 g cream cheese at room temperature
- 115 g smooth peanut butter
- 175 g golden caster sugar
- 3 medium eggs
- 15 g cocoa powder
- 160 g double cream
- 1/2 tsp vanilla essence
for the peanut butter ganache
- 80 g finely chopped dark chocolate, 72% cocoa or above
- 80 ml double cream
- 2 tbsp smooth peanut butter
- 20 g finely chopped peanuts
For the Cheesecake Base
- Preheat the oven to 160C. prepare a 9" springform tin by greasing the bottom and sides, and placing a sheet of baking parchment on the bottom. This will make it easier to remove the cheesecake after baking. wrap the tin in a few layers of heavy-duty tin foil and set aside.
- Place the biscuits in a food processor and pulse until you have a fine crumb. Combine the crumbs with the melted butter until the crumbs are well moistened. Pour the crumbs into the prepared baking tin and gently press into the bottom and sides of the pan. Bake in the preheated oven for 10-12 minutes.
For the Cheesecake Filling
- begin by boiling some water for your water bath. Using a hand or stand mixer, combine the softened cream cheese, peanut butter, sugar, eggs and cocoa powder until you have a smooth consistency. Add the cream and vanilla essence and mix further until well combined.
- Pour the cream cheese mixture into the baked crust. Gently tap the tin on the counter to remove any air bubbles.
- Place the cheesecake into a slightly larger roasting tin and fill the larger pan with the boiled water until the water reaches about halfway up the sides of the cheesecake pan.
- Carefully places the pans in the preheated oven and bake for between 70 - 80 minutes. The cheesecake will be ready when the sides are set and the middle still has a slight jiggle. Turn off the oven and leave the cheesecake in the oven for a further 30 minutes. Remove the cheesecake from the oven and leave to cool at room temperature before placing in the fridge for 2 hours.
For the Peanut Butter Ganache
- While the cheesecake cools, make the peanut butter ganache by adding the chopped chocolate to a heatproof bowl. In a saucepan, gently heat the double cream until just boiling. Immediately pour the hot cream over the chocolate and whisk until smooth. Add the peanut butter and whisk until combined.
- Allow the ganache to cool slightly before spooning over the cooled cheesecake and then sprinkle with the chopped peanuts. Store in the fridge until ready to serve.
The cooling process may seem excessive, but by allowing it to cool slowly, you reduce the chances of getting cracks. Once baked, the cheesecake will keep in the fridge for around 2 days.