cheap family recipes
feed a family of 4 for less than £200 a month
Chocolate Nut Cheesecake
An easy to make chocolate and nut cheesecake perfect for celebrations of all kinds, or just a Sunday pudding. Lots of possible variations too
What do I need to make a chocolate and nut cheesecake
To make a 20cm cheesecake, you will need
Base
▢ 100 g digestive biscuits
▢ 50 g salted peanuts
▢ 50 g chocolate, plain
▢ 2 tbps vegetable oil
For the filling
▢ 250 g soft cheese, a Philadelphia type
▢ 2 eggs
▢ 1 egg yolk
▢ 100 g sugar, granulated
▢ 115 g natural yogurt
▢ 150 g salted peanuts
▢ 2 tbsp oil to turn the peanuts into peanut butter
For the Topping
▢ 125 g natural yogurt
▢ 50 g chocolate, plain, chopped
▢ 15 g granulated sugar
How do I make chocolate and nut cheesecake
▢ Preheat the oven to 170°c/325F/Gas 3
Base
▢ For the base put the biscuits, nuts, chocolate (broken into chunks, or chopped), and oil in a food processor and mix together.
▢ Once the mixture comes together in a clump, take out of the processor and press it into the bottom of a 20cm round cake tin or 8″ square tin
▢ Chill this whilst you prepare the cheesecake.
Peanut Butter
▢ Make a peanut butter by whizzing together 150g nuts with barely 2 tablespoons of oil until it is very smooth.
Cheesecake Filling
▢ For the filling place the soft cheese, eggs, and egg yolk along with the sugar, yogurt, and peanut butter into a food processor and mix until it is combined.
▢ Pour the filling mixture onto the cheesecake base
▢ Cook for an hour, checking after 50 minutes. The top should be golden-coloured and completely set.
▢ Click here to start a 50 minute timer
▢ Once the filling is cooked, take it out of the oven while you make the topping.
Topping
▢ Warm the yogurt, sugar and chopped chocolate in a saucepan over very low heat, just until the chocolate is completely melted and it looks like smooth, chocolate-y sauce.
▢ Spoon the topping over the top of the cheesecake.
Chill overnight
▢ Let the cheesecake cool at room temperature. Once the tin no longer feels warm, put into the fridge for several hours before serving, but ideally overnight.
What changes can I make
- Base
- change the biscuits for the base to ginger nuts, Biscoff, chocolate digestives or an oaty biscuit
- change dark chocolate for milk or white chocolate
- add cocoa powder instead of chopped chocolate to the biscuit base
- change salted peanuts to salted cashews or any other nuts you have handy
- use melted butter in place of the vegetable oil
- Filling
- use either 2 whole eggs and omit the egg yolk, or use 3 whole eggs
- use light or dark brown Muscovado sugar in place of granulated
- use thick Greek yogurt or even a flavoured yogurt
- add orange zest or puree to the filling
- Topping
- use thick Greek yogurt or a flavoured yogurt
- change dark chocolate for milk or white chocolate
- put candied, dried or plain orange slices on top, or orange peel curls
- serve with an orange compote, or orange ice cream
- speckle with chocolate or multicoloured sprinkles
Other cakes you might like
Ingredients
- 100 g digestive biscuits Asda smartprice
- 50 g salted peanuts Asda smartprice
- 50 g chocolate Asda smartprice, plain
- 2 tbps vegetable oil
For the filling
- 250 g soft cheese Asda smartprice
- 2 eggs Asda cooks eggs
- 1 egg yolk
- 100 g sugar granulated
- 115 g natural yogurt Asda smartprice
- 150 g salted peanuts Asda smartprice
- 2 tbsp oil to turn it into peanut butter
For the Topping
- 125 g natural yogurt Asda smartprice
- 50 g chocolate Asda smartprice, plain, chopped
- 15 g granulated sugar
Instructions
- Preheat the oven to 170°c/325F/Gas 3
Base
- For the base put the biscuits, nuts, chocolate (broken into chunks, or chopped), and oil in a food processor and mix together.
- Once the mixture comes together in a clump, take out of the processor and press it into the bottom of a 20cm round cake tin or 8" square tin
- Chill this whilst you prepare the cheesecake.
Peanut Butter
- Make a peanut butter by whizzing together 150g nuts with barely 2 tablespoons of oil until it is very smooth.
Cheesecake Filling
- For the filling place the soft cheese, eggs, and egg yolk along with the sugar, yogurt, and peanut butter into a food processor and mix until it is combined.
- Pour the filling mixture onto the cheesecake base
- Cook for an hour, checking after 50 minutes. The top should be golden-coloured and completely set.
- Click here to start a 50 minute timer
- Once the filling is cooked, take it out of the oven while you make the topping.
Topping
- Warm the yogurt, sugar and chopped chocolate in a saucepan over very low heat, just until the chocolate is completely melted and it looks like smooth, chocolate-y sauce.
- Spoon the topping over the top of the cheesecake.
Chill overnight
- Let the cheesecake cool at room temperature. Once the tin no longer feels warm, put into the fridge for several hours before serving, but ideally overnight.
Equipment Needed
Notes
- Base
- change the biscuits for the base to ginger nuts, Biscoff, chocolate digestives or an oaty biscuit
- change dark chocolate for milk or white chocolate
- add cocoa powder instead of chopped chocolate to the biscuit base
- change salted peanuts to salted cashews or any other nuts you have handy
- use melted butter in place of the vegetable oil
- Filling
- use either 2 whole eggs and omit the egg yolk, or use 3 whole eggs
- use light or dark brown Muscovado sugar in place of granulated
- use thick Greek yogurt or even a flavoured yogurt
- add orange zest or puree to the filling
- Topping
- use thick Greek yogurt or a flavoured yogurt
- change dark chocolate for milk or white chocolate
- put candied, dried or plain orange slices on top, or orange peel curls
- serve with an orange compote, or orange ice cream
- speckle with chocolate or multicoloured sprinkles
Nutrition
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