Here’s an equation for deliciousness… Peanut butter + Chocolate + Cheesecake = Happy taste buds.
As soon as I saw a recipe for this in one of Nigel Slater’s books, I knew I had to make a low carb / gluten-free version.
Luckily it was pretty easy to adapt. But I did repeat it on many an occasion just to make sure I had it 100% right, nothing to do with wanting to eat it again.
I use 90% cocoa solids chocolate because that’s my favourite these days. But feel free to use whatever chocolate you prefer.
Peanut Butter Cheesecake
- 30 g butter
- 100 g dark chocolate, chopped
- 150 g roasted peanuts
- 500 g Philadelphia cream cheese at room temp
- 75 g caster sugar
- 4 eggs
- 100 g peanut butter
Preheat your oven to 180C (350F). Grease and line a 20cm (8in) cake tin. Place two layers of foil over the outside base of the tin to stop water seeping in when you bake in the water bath.
Melt butter in a small saucepan. Remove from the heat and add 30g (1oz) of the chocolate NOT ALL. Stand for a few minutes for the chocolate to melt.
Meanwhile process peanuts in the food processor until you have a mix of fine powder and chunky nuts.
Stir chocolate butter mixture and add to the peanuts. Pulse until just combined. (If the chocolate hasn’t melted put saucepan back on over a low heat until it is before adding to the nuts.) Taste and if it needs more sweetness add a little sugar.
Spread nut mixture over the base of your tin and pop it in the freezer to set while you make the filling.
Clean and dry your food processor bowl. Process cream cheese and sugar until smooth. Add eggs one at a time scraping down the sides between each.
To melt remaining chocolate, bring about 2cm water to the boil in the saucepan you used to melt the butter (no need to clean it). Place chocolate in a small bowl and pop it on top of the saucepan. Make sure the bottom of the bowl isn’t touching the water and is just being warmed by the steam. Remove from the heat and stand to allow chocolate to melt gently.
Pour filling over the chilled base.
Using a teaspoon top with dots of peanut butter.
Drizzle over the melted chocolate.
Place tin in a large baking tray. Make sure your foil is going to protect the cheesecake from the water and pop the tin in the tray. Fill the baking tray with hot water from the tap – about 2cm (1in) up the sides of the tin – not too much to come up past the foil.
Bake for 25-30 minutes or until cheesecake is starting to puff up a little and feels firm in the middle remembering it will firm even more as it chills.
Remove from the water bath and cool for about 30 minutes before chilling in the fridge for at least 3 hours but preferably overnight.
NET CARBS: 20g / serve
sugar-free – replace sugar with 1/8 teaspoon pure stevia powder or 3-4 tablespoons granular stevia like Natvia (add to taste).
vanilla – add a teaspoon vanilla extract or the scraped seeds of a vanilla bean to the filling.
sugar lovers – replace stevia with 75g (3oz) caster sugar (superfine).
maple peanut – replace sugar with maple syrup.
nut-free – skip the peanut butter and replace peanuts with digestive biscuits, graham cookies or other plain sweet biscuit / cookie.