Cheesecake Queries - Cookies & Cream/Peanut Butter

Asked by Willen. Answered on 8th June 2011

Full question

The Oreo Cookies and Cream recipe in the recipes section of Nigella.com Recipe has for the base: 250g plain chocolate digestives and 150g melted butter. Is that right? I just made the base and it was totally runny - had to add 100g more digestives and its still a bit soggy. Thanks, Gwen

Hello. I have tried out many of your recipes and I must say that they have never failed. However, when I was going through your Chocolate Peanut Butter Cheesecake recipe (Kitchen, p175), I was at a loss because I do not have a food processor. How do i process the chocolate chips along with the digestive biscuits and butter? Please do help me out! Regards, Mary Susan

Our answer

The Oreo Cookies and Cream recipe is a recipe posted by a reader rather than being one of Nigella's own recipes and these recipes are not tested by the Nigella team. The recipe does mention that it is easier to press the base ingredients up the side of the pan after some chilling so it may be worth trying this. You are able to post comments on recipes (there is a button to click on below the recipe to do this) so we would encourage you to do this if you found that the base was better with the increased quantity of digestive biscuits.

For the base of the Chocolate Peanut Butter Cheesecake we would suggest first chopping the peanuts roughly then crushing them as finely as possible by putting them in a plastic food bag and bashing them with a rolling pin. Then add the digestive biscuits and bash again to get this mixture as finely crushed as possible. Melt the chocolate and butter together in a bowl set over a saucepan of hot water (making sure the bottom of the bowl doesn't touch the water) then stir in the peanut and biscuit crumbs. It will be slightly rougher than the food processor version but should hold together.