She’s sooo irresistible! The way she talks to the camera, her faces… And, of course, the fact that she’s not afraid of using tons of fat and chocolate, and everything that’s bad for your waistline. But everything she does is so scrumptious! Truly the Queen of Food Porn!
NIGELLA’S CHOCOLATE PEANUT BUTTER CHEESECAKE
For the base
200g digestive biscuits
50g salted peanuts
100g dark chocolate chips
50g unsalted butter, softened
For the filling
500g cream cheese
3 medium eggs
3 medium egg yolks
200g caster sugar
125ml sour cream
250g smooth peanut butter
For the topping
250ml sour cream
100g milk chocolate chips
30g soft light brown sugar
Preheat oven to 170°C.
Process 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 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. Pour the filling into the chilled base and cook for 1 hour – check after 50 minutes. The top should feel set and dry.
Warm sour cream, chocolate and 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. Spread the topping very gently over the top of the cheesecake, being as careful as you can not to break the surface of the cheesecake.
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, and spring it from the tin.
NOTE: If you don’t have sour cream, just add 1 tbsp lemon juice to 1 cup double cream. Let it sit for 30 minutes at room temperature and use it.