First cheesecake - Chocolate Peanut Butter Cheesecake. *There goes to looking good in summer*

To finish up my peanut butter, guess what I did? Make a cheesecake, of course :)

Courtesy of Nigella Lawson,VOILA, first attempt on cheesecake. I thought it will not make it out of the oven but I succeeded! Even though it is still a far cry from the gorgeous golden brown cheesecake on her highness's website, still it did not look that bad. 

Instead of using smooth peanut butter, I used chunky peanut butter. And used less sugar, however I thought the cheesecake was still too sweet for my liking. 

The adaptation from Nigella Lawson's recipe: 


For the base

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

For the filling

500 400 grams cream cheese (2 philadelphia tubs)
3 large eggs
3 large egg yolks
200 150 grams caster sugar
125 100 ml sour cream
250 200 grams smooth chunky peanut butter

For the topping

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

The recipe asked for 50 minutes in the oven the first time around. I felt it could be longer and the cheesecake would be much solid, instead of nearly melting consistency. 

Oh well, better next time. Cheers! 

Side note: Temperature has gone up, weeeeee, spring finally came!