Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
For a spring dessert recipe (opens in new tab) that's a winner every time, look no further than this lovely cheesecake recipe and you'll not be disappointed. Try it out for your next dinner party (opens in new tab) for a great dessert option that you can make ahead and feed a crowd.
HOW TO MAKE CHOCOLATE AND SALTED PEANUT CHEESECAKE
Ingredients
for the base
- 200g (7oz) chocolate and peanut cookies (we used Hellema, from Waitrose)
- 50g (2oz) butter, melted
for the filling
- 150g (5oz) dark chocolate, in pieces
- 200ml (7fl oz) double cream
- 2 free-range eggs
- 100g (4oz) sugar
- 500g (1lb 2oz) full-fat cream cheese
- 150g (5oz) crunchy peanut butter (we used Skippy Super Crunch)
you will need
- 20cm (8in) springform tin, oiled and the sides lined with baking parchment
- chocolate curls, salted peanuts and edible gold glitter, to decorate
Method
- For the base, whizz the cookies in a food processor and mix with the butter and a generous pinch of salt. Press into the base of the tin; smooth the top with the back of a spoon. Place in the fridge.
- Heat the oven to 150 C, 130 C fan, 300 F, gas 2. For the filling, put the chocolate and cream into a heatproof bowl set over a pan of gently simmering water and leave to melt (don't stir it too much or it will seize). In a separate bowl, whisk the eggs and sugar with an electric hand whisk until pale and thick. Beat in the cream cheese and peanut butter, then fold in the melted chocolate and cream mixture. Spoon on to the chilled base and smooth flat with the back of a spoon.
- Place a roasting tin half-filled with boiling water in the bottom of the oven (the steam will prevent the cheesecake cracking), then bake on the middle shelf for 1 hour 15 minutesor until just set but slightly wobbly in the middle. Cool in the fridge immediately – this also helps prevent cracking. We decorated ours with chocolate curls, chopped peanuts and edible gold glitter.
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Stracciatella chocolate orange bombe Alaska
Meet the Stracciatella chocolate orange bombe Alaska - think Terry’s chocolate orange meets Vienetta!
By Jess Meyer • Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Princess Margaret’s go-to dinner party game and hatred for squirrels couldn’t be more *her*
Princess Margaret’s go-to dinner party game is very unique and her fellow guests would never have known it was happening…
By Emma Shacklock • Published
-
Wordle 585 frustrates British players with American word, 'it's another American spelling!!!'
Wordle 585 has confused a number of players with an uncommon word, but what is the meaning and definition of today's tricky challenge?
By Laura Harman • Published
-
Wordle 576 angers American players with word that is 'too British for an American game'
Wordle 576 has confused a number of players with an uncommon word, but what is the meaning and definition of today's tricky challenge?
By Laura Harman • Published