Michałek cheesecake

A wonderfully sweet Michałek cheesecake with a rich chocolate and peanut flavour and an exceptionally creamy texture. The cheesecake filling combines curd cheese, double cream, melted white chocolate and peanut butter to recreate the flavour of the popular Polish chocolates. The Michałki sweets themselves aren’t added to the cheesecake filling; instead, they are crumbled over the cooled cheesecake as decoration. Sweet, indulgent and utterly addictive – perfect for fans of peanut butter and, of course, Michałki chocolates!

Ingredients for the biscuit base:

• 250 g wholegrain, digestive or oat biscuits
• 80 g butter, melted

Place the biscuits and melted butter in a food processor and blitz until the biscuits are finely crushed and the mixture has the consistency of wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush them thoroughly with a rolling pin or a meat tenderiser, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Tip the biscuit mixture into the tin and press it firmly into the base and about three-quarters of the way up the sides. Refrigerate while preparing the cheesecake filling.

Ingredients for the cheesecake filling:

• 750 g full-fat or semi-fat curd cheese, finely ground three times
• 225 ml double cream
• 5 large eggs
• 200 g caster sugar
• 120 g smooth peanut butter
• 200 g white chocolate, finely chopped
• 1 tsp vanilla extract or ½ tsp rum or arak flavouring

All the ingredients should be at room temperature.

Melt the chocolate in a bain-marie or microwave and leave to cool slightly. If the peanut butter is firm, warm it gently, for example in the microwave, until it becomes more fluid.

Place the curd cheese, eggs, sugar and vanilla extract or flavouring in the bowl of a mixer. Mix just until combined, or stir with a balloon whisk. Do not over-mix, as incorporating too much air will cause the cheesecake to rise significantly and then collapse. We want the cheesecake to remain level after baking. Add the peanut butter and melted white chocolate and mix just until combined. Add the double cream and mix briefly.

Pour the cheesecake mixture over the biscuit base and bake in a water bath* at 160°C for about 80 minutes. The entire surface should be set when gently touched with a skewer. If necessary, extend the baking time slightly. Remove from the oven. Run a sharp knife around the edge of the cheesecake, then release and remove the sides of the springform tin.

Refrigerate for about 12 hours.

Additionally:

• a few squares of white chocolate, finely chopped
• a few Michałki chocolates, crumbled

Once chilled, decorate the cheesecake with melted white chocolate and crumbled Michałki chocolates.

*Water bath method: place the cheesecake tin into a larger tin or an ovenproof dish, then pour in boiling water until it reaches halfway up the sides of the cheesecake tin. The cheesecake bakes with steam, creating a very humid environment. This ensures it cooks evenly throughout, including the centre, prevents cracking after baking, and results in a perfectly smooth, creamy texture.

Enjoy!