Food is a huge part of a culture. Seasonal and holiday foods – even the smells of some foods can bring back a particular memory. Part of the fun of travelling is tasting the local delicacies. And when you become an expat, you soon realise that it’s now your local cuisine. It’s exciting expanding your tastes but when those holidays come along and all you want is a strawberry shortcake you soon realise you’re not in Ohio anymore. Even trying to find a place that sells Bisquick or Angel Food cake mix and a tin is a bit of an adventure and usually ends up a bit too expensive for just a craving. So you either learn to do without or improvise.
Another craving that I’ve realised is really quite American is peanut butter and chocolate. The saltiness of the peanut butter with the sweetness of the chocolate equal heaven in my books. However, when I first arrived five years ago I soon realised that there were no Reeses cups (unless you wanted to pay a fortune) or ice cream/cookies/brownies etc. that combined the two ingredients into one mouthwatering dessert. So when B’s cousin Charlotte made Nutella Peanut Butter Cheesecake for Christmas three years ago, well I was probably more excited than one person should be about a dessert. Chocolate, peanut butter and cheese in one dessert? That’s like crack for Americans! Ok, perhaps I digress and exaggerate but I had to have that recipe. After all, I had experienced peanut butter and chocolate withdrawal for two years!
As I promised in my last blog post, I’m sharing the recipe with you and I do hope you enjoy it as much as I do. And as it’s still the Christmas/New Year’s holidays, it’s the perfect time to make the Nutella Peanut Butter Cheesecake recipe before you start on your healthy eating resolutions in the new year! This dessert is decadent so make sure you have plenty of people to share the end result with otherwise you may end 2013 with a massive stomach ache.
This recipe is slightly adapted from Nigella Lawson’s Nutella Cheesecake. What’s even better – it’s takes only minutes to make as you mix everything together and pop it into the fridge for 4 hours to set.
Nutella Peanut Butter Cheesecake
400g (approx 3 1/8 cups but just empty out the whole jar) Nutella
60g (1/4 heaping cup) icing (powdered) sugar
250g (2 cups) crushed Rich Tea biscuits (or graham crackers if you’re stateside)
400g (approx 3 1/8 cups but it should be about 2 regular-sized Philadelphia packs) cream cheese
Creamy peanut butter
100g (approx 1/2 cup) butter
- Smash digestives/graham crackers and mix with a spoonful of Nutella, a large spoonful of peanut butter and the melted or softened butter. This is your crust.
- Press the crust into tin and flatten down. Keep a bit of the crust mixture to sprinkle on top of the finished cheesecake.
- Mix cream cheese, Nutella and icing/powdered sugar until smooth. Spoon onto the crust.
- Sprinkle the remaining crust mixture on top of the cheesecake.
- Chill for at least four hours.
- Enjoy! x