Another Trip Around The Sun:
First things first – have you noticed the water marks on our kitchen table? They are all I can see and they drive me crazy. Our apartment came furnished, thank god, and this table is one of the few things that needs a bit of love. Honestly, it is now worse than ever and needs to go! I’m not sure if we should buy a new one though or just get a table cloth to cover it. In all my photos I think you can see it – sorry guys! A photographer or good table owner I am not. No matter how many coasters I leave out, people just don’t use them.
Table worries aside, lately, when I get invited to a birthday party I like to bring a cake for the birthday girl or boy. I usually ask them if they have anything in particular in mind and the answer I get back most often is Cheesecake!
How bizarre – for me Cheesecake is the worst of the sweet treats and not at all a birthday cake but if they ask for it, I will always make it. Plus, it’s always nice for me to try to make things I wouldn’t necessarily want to take on as a project. I suppose the problem with Cheesecake for me is that I never really measure anything so find it hard to share the recipes. There is also a slight fear that they won’t set properly, or worse that they’ll be over baked.
In late January, two of our best friends had a joint birthday party and had this Peanut Chocolate Fudge Cheesecake to celebrate with and I’m told it was really nice (and sincerely hope they wouldn’t lie to me 🙂 ) No one actually eats cake at parties anymore it seems but we had a really good night. As they live so close to Whelan’s it made for much less walking and a happier crowd. Anyway, I have tried to remember how I made it below.
right, you need (i think…)
200g hob knob biscuits – crushed up
100g melted butter
1 family tub of Philadelphia Cream Cheese
230ml double cream
5 mid sized snickers bars
5 pieces of vanilla fudge – chopped into tiny pieces
75g salted peanuts
3 tbsp crunchy peanut butter
100g icing sugar – sieved
Find a loose bottomed tin for your cheese cake and grease the bottom and sides with melted butter.
Get your crushed biscuits in a bowl and pour in the melted butter. Mix it all together until it looks like wet sand.
Spoon the biscuit mixture into your tin and flatten down with the back of a spoon.
Pop the base into the fridge while you make the filling.
Take 4 of the snickers bars and melt them slowly over a low heat with 4 tbsp of your double cream.
While that is melting, put the cream cheese into a large bowl and follow with the rest of your double cream and sieved icing sugar. Whisk together until fully combined and nice and thick.
Add the chopped fudge and 2/3 of the salted peanuts to the cream cheese mix and stir.
Take your melted chocolate bars off of the heat and mix in the peanut butter while it’s still warm. Allow it to cool for a few minutes before adding it to the cream cheese mixture.
Have a little taste here – you want the sweet/salty flavour to be present so if you feel you need to add more of the peanuts at this stage, then do!
When you’re happy with it, take the base out of the fridge and spoon in the filling. Flatten it out again with the back of the spoon.
To decorate, grab that last snickers bar and cut it up into tiny pieces. Scatter the chocolate and the rest of your peanuts across the top.
Leave to set in the fridge for at least 8 hours.
To serve, cut up into small wedges as the cheesecake is quite rich!