Storing Chocolate Peanut Butter Cheesecake

Our answer

Nigella's Chocolate Peanut Butter Cheesecake (from KITCHEN) is a baked cheesecake flavoured with peanut butter and topped with a layer of chocolate and sour cream. The cheesecake will keep in the fridge for up to 4 days in total and if you are making it for a special occasion then we would suggest making it up to 2 days ahead. Once the cheesecake is fully chilled put a layer of clingfilm (plastic wrap) over the top of the springform pan, making sure that it does not touch the surface of the cheesecake. Unmould the cheesecake from its tin when you are ready to serve.

It is possible to freeze the cheesecake, as long as it has been made with full-fat cream cheese, but sometimes you can get drops of condensation on the surface of the cheesecake. It is fine to eat but may not look quite as nice, so if the cheesecake is for a special occasion then you may prefer not to freeze the cheesecake in advance. Chill the cheesecake thoroughly then wrap it, still in its tin, in a double layer of clingfilm and a layer of foil and freeze for up to 1 month. Defrost the cheesecake overnight in the fridge and eat within 2 days.