Peanut Butter Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g chocolate digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g smooth peanut butter (not natural variety)</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150ml sour cream</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">100g dark chocolate, finely chopped</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">50g roasted peanuts, roughly chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil, ensuring it comes up the sides. This prevents water from seeping in during baking in the water bath, which creates gentle, even heat that prevents cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the chocolate biscuits in a food processor until finely ground. Mix with the melted butter and sugar until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan using the back of a spoon or flat-bottomed glass. Create an even, compact layer that will hold together when sliced. Refrigerate while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat the cream cheese on low speed until completely smooth with no lumps (about 2 minutes). Low speed is crucial as it prevents incorporating excess air that can cause cracks. Add the peanut butter and beat until fully incorporated, scraping down the sides of the bowl frequently.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the caster sugar and beat on low speed until just combined. Add eggs one at a time, mixing on low speed until each is just incorporated. Over-mixing at this stage can cause your cheesecake to rise too much and then collapse. Stir in the vanilla extract and sour cream until just blended. The sour cream adds moisture and tanginess that balances the rich peanut butter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the filling over the chilled base and smooth the top with a spatula. Place the foil-wrapped springform pan into a large roasting tin. Pour hot water into the roasting tin until it reaches halfway up the sides of the cheesecake pan, creating a water bath (bain-marie).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 55-60 minutes until the edges are set but the center still has a slight wobble when gently shaken. The internal temperature should reach about 65-70°C (150-160°F) if you're using a thermometer. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour – this gradual cooling prevents dramatic temperature changes that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the water bath, peel off the foil, and run a thin knife around the edge of the cheesecake to loosen it from the pan. This prevents the cake from sticking to the sides as it cools and contracts. Let cool completely at room temperature, then refrigerate for at least 6 hours or preferably overnight to set fully.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the chocolate ganache topping, place the chopped chocolate in a heat-proof bowl. Heat the double cream in a small saucepan until it just begins to simmer (don't let it boil). Pour the hot cream over the chocolate and let stand for 2 minutes, then stir gently until smooth and glossy. Let cool for 5-10 minutes until slightly thickened but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Release the springform pan sides and transfer the cheesecake to a serving plate. Pour the ganache over the top, allowing it to drip attractively down the sides. Sprinkle the chopped peanuts around the edge for decoration and added texture. Return to the refrigerator for 15-20 minutes to set the ganache before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For clean slices, dip a sharp knife in hot water, wipe dry, and cut. Repeat this process between each slice. The cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. If freezing, allow to thaw overnight in the refrigerator before serving.</li></ol>