Chocolate Peanut Butter Cheesecake

I feel a bit apologetic for the overindulgent vulgarity that is this cheesecake here. But, really, why should I be sorry? You won’t be once you’ve eaten it; though perhaps I should warn that it’s not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about.

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Chocolate Peanut Butter Cheesecake

Prep Time: 1 hour

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 6

Ingredients

  • 360g/12½oz icing sugar
  • 360g/12½oz ground almonds
  • 1 tbsp cocoa powder
  • 10 free-range egg whites
  • 360g/12½oz caster sugar
  • 6 tbsp cold water

Instructions

  1. Line eight baking trays with greaseproof paper. Preheat the oven to 170C/325F/Gas 3.
  2. To make the shells, place the icing sugar, ground almonds and cocoa powder in a food processor and pulse for about 30 seconds to make a fine powder. Sift the powder into a clean bowl, discarding any lumps left in the sieve.
  3. Weigh the egg whites - you should have about 300g/10½oz in total. Stir half the egg whites into the icing sugar and almond mixture to make a smooth paste. Place the remaining egg whites into the bowl of a mixer with a whisk attachment. Whisk the egg whites in the mixer until they form soft peaks.
  4. Place the caster sugar and water in a small pan, heat gently until the sugar has dissolved then turn the heat up until the syrup reaches 115C/235F (use a sugar thermometer to check this). Turn on the mixer and continue whisking the egg whites on a low speed, pouring in the syrup in a steady stream. Increase the mixer to a medium speed for two minutes then turn it down again and continue whisking for five minutes, or until stiff peaks form when the whisk is removed.
  5. Fold the icing sugar, almond and egg white paste into the whisked egg whites. Spoon the mixture into a large piping bag fitted with a 5mm/¼in plain nozzle. Pipe 4cm/1½in circles onto the baking trays. Using a toothpick, burst any air bubbles that appear on the surface of the shells. The macaroons must stand for at least 20 minutes before going into the oven as it helps to form a skin.
  6. Bake the shells for 12 minutes or until they no longer wobble when you shake the baking tray. (You may need to do this in batches, but the macaroons can rest for 1-2 hours.) Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper.
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