Let’s clear up the name – it’s called Wonky because I am not a graceful cook and lots of things I create look gnarly and rustic!

We had family over on Sunday and I wanted to whip something up quickly. Cheesecake tastes disproportionately amazing against the effort it takes to make. Always looks impressive too and as long as you can leave it overnight it takes no time at all. Lots of people get flustered by the cheese part but I promise you it’s easy, peasy and so versatile to mess around with and tweak to your own liking. I am currently obsessed by sweet and salty and this cheesecake certainly delivers on that front. It’s probably the richest thing I ever make so start off with a small slice – you can always have seconds!

For the base 

300g digestive biscuits 

50g dry roasted peanuts 

100g butter 

For the topping 

3 packs of cream cheese – full fat

1 pack of mascarpone 

1 tablespoon vanilla extract

150g icing sugar 

200g dark chocolate 

25g crushed peanuts for the topping 

For the base melt the butter in the microwave.

Grab a bag, place the digestives inside, seal and smash with a rolling pin until you have crumbs 

Grab a 22cm round springform tin with removable base.

Line the bottom with parchment paper and grease the perimeter of the tin.

Add the biscuit crumbs to the melted butter and press in to the tin, giving an even layer 

For the filling 

Mix the cream cheese, mascarpone, vanilla and icing sugar together 

Spread evenly over the base 

Place in the fridge over night 

Once “set” melt the chocolate and pour evenly over the top. Then sprinkle the peanuts on to this 

Place back in the fridge for half an hour until everything is set.

Release from the tin. 

And place on a cake stand. 

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