Peanut Butter Cheese Cake

Ingredients

200 g digestive biscuits

50 g salted peanuts

80 g dark chocolate chips

50 g soft unsalted butter

500 g cream cheese

3 large eggs

3 large egg yolks

200 g caster sugar

125 ml sour cream

250 g smooth peanut butter

250 ml sour cream

100 g milk chocolate chips

30 g soft light brown sugar

Method

Preheat the oven to 170°C.

In a food processor blend the biscuits, peanuts, dark chocolate and butter. Turn mixture out in a 23cm spring form tin and press down to form a crust. Chill in the fridge until needed.

In a food mixer, mix cream cheese, whole eggs, egg yolks, sugar, 125 ml sour cream and peanut butter until smooth.

Pour the cream cheese mixture into the pan and bake for 50 minutes. The top of the cheesecake should feel set and dry. Remove from the oven and allow to cool while making the topping.

Gently warm sour cream and chocolate with  brown sugar in a small saucepan over a low heat. Whisk the mixture until the chocolate is melted and remove from the heat.

Gently spoon and spread the topping over the top of the cheesecake. Place the cheesecake back in the oven for a final 10 minutes. Once out, allow to cool in its tin. Cover and place in the fridge overnight.

And yes, you can enjoy cake with wine! Try our 2019 Leopard's Leap Merlot!