Nigella’s chocolate and peanut butter cheesecake.

Kieran and I will be spending Christmas apart this year as I will be hosting Christmas Day with my father, sister and her fiancé and Kieran will be in Ireland with his family. Consequently, we had Christmas this past weekend and I made a full Christmas dinner. The star of the meal was the dessert, which was Nigella’s Chocolate Peanut Butter Cheesecake.

This is epic-ly delicious – I changed the milk chocolate in the topping to a mix of plain and white, because I didn’t want it to be too sweet and it was perfect. The cheesecake is so creamy and the peanuts and chocolate in the base really give it great flavour and texture.


  • for the base:
  • 200g digestive biscuits
  • 50g salted peanuts
  • 100g dark chocolate chips
  • 50g soft unsalted butter
  • for the filling:
  • 500g cream cheese
  • 3 eggs
  • 3 egg yolks (freeze the whites to make meringues)
  • 200g caster sugar
  • 125ml sour cream
  • 250g smooth peanut butter
  • for the topping:
  • 250ml sour cream
  • 100g milk chocolate chips ( I used 50g plain and 50g of white)
  • 30g soft brown sugar
  • 1 x 23cm springform tin


Serves: 10 – 12
  1. Preheat the oven to 170°c/gas mark 3
  2. Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.
  3. Once it comes together in a clump, turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust. (I spread mine all the way up the sides of the tin, but Nigella doesn’t seem to do that on the website picture).
4. Put in the fridge while you make the filling.
5. 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.
6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes.the top – only – should feel set and dry.
7. Take the cheesecake out of the oven while you make the topping.
8. Warm the sour cream and chocolate with the 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.
9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
10. Put it back in the oven for a final 10 minutes.
11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.