Double Peanut Brownie Cheesecake

Serves: 8-12

Prep time: 30 minutes / Cook time: 35-40 minutes

 

INGREDIENTS

FOR THE BASE:

135g dark chocolate

135g unsalted butter

1 cup icing sugar

2 free-range eggs

1⁄2 cup plain flour

FOR THE MIDDLE:

250g cream cheese, at room temperature

2/3 cup icing sugar

2 tbsp natural peanut butter

1 tsp vanilla extract

1 free-range egg yolk (freeze the white for another recipe)

2/3 cup dry-roasted peanuts, roughly chopped, plus extra for garnishing

FOR THE TOPPING:

1⁄4 cup cream

50g dark chocolate, roughly chopped

 

METHOD

Heat the oven to 170°C, and grease and line an 18cm square tin or 22cm round springform cake tin.

To make the brownie base layer, start by melting the chocolate (I do this by putting it in a heatproof bowl in the oven as it's warming up, but you can also do it in the microwave or in a bowl set over a pot of simmering water). Set aside to cool.

Beat the butter and icing sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Sift over the flour and mix until smooth, then stir in the melted chocolate until well combined. Pour into the prepared tin and set aside.

To make the middle cheesecake layer, beat together the cream cheese, icing sugar, peanut butter and vanilla until smooth and thick (electric beaters or a stand mixer are helpful here). Add the egg yolk and beat again. Fold in the peanuts and then spread this mixture evenly over the base layer.

Bake for 35-40 minutes, until the cheesecake layer is set but has a hint of wobble to it. Remove from the oven and leave to cool completely, then wrap in a clean tea towel and refrigerate for at least 2 hours (preferably longer).

About 30 minutes before you want to serve the cheesecake, take it out of the fridge and carefully remove it from the tin. To make the topping, heat the cream until nearly boiling. Remove from the heat and add the chopped chocolate. Let it sit for a couple of minutes, then stir until smooth. Pour over the chilled cheesecake and allow to set.

Serve, scattered with peanuts, in small slices. Store any leftovers in a covered container in the fridge.