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recipe:chocolatepeanutbuttercheesecake [2018/04/04 19:17] john |
recipe:chocolatepeanutbuttercheesecake [2018/04/30 02:06] john |
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| ====== Chocolate Peanut Butter Cheesecake ====== | ====== Chocolate Peanut Butter Cheesecake ====== | ||
| {{ :recipe:chocpbcheesecake.jpg?250|}} | {{ :recipe:chocpbcheesecake.jpg?250|}} | ||
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| - In a food processor, blend cookies, chopped chocolate and brown sugar together until finely ground. | - In a food processor, blend cookies, chopped chocolate and brown sugar together until finely ground. | ||
| - Drizzle in melted butter and process until crumbs begin to stick together, scraping down the bowl if needed. | - Drizzle in melted butter and process until crumbs begin to stick together, scraping down the bowl if needed. | ||
| - | - Transfer crumbs to prepared pan. Wrap fingers with plastic wrap and press crumb mixture up sides to within 1/2 inch of top, then evenly over bottom of pan. | + | - Transfer crumbs to prepared pan. Wrap fingers with plastic wrap and press crumb mixture up sides to very top of pan, then evenly over bottom of pan. A flat bottomed, square sided measuring cup works great for this. |
| - | - Chill crust until next step. | + | - Chill crust in fridge until next step. |
| Make fudge layer: | Make fudge layer: | ||
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| To bake without a water bath: | To bake without a water bath: | ||
| * Place springform (no need to wrap with foil) on middle baking rack. | * Place springform (no need to wrap with foil) on middle baking rack. | ||
| + | * place rimmed baking sheet on lower rack to catch butter that will melt out of crust (**MANDATORY!!**) | ||
| Both methods, to bake: | Both methods, to bake: | ||
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| * Gently cut around between edge of cheesecake crust and springform pan to make sure it isn’t sticking. | * Gently cut around between edge of cheesecake crust and springform pan to make sure it isn’t sticking. | ||
| * Unhinge the sides. You can serve it on the springform base, or, if you’re feeling confident, slide a knife gently under the bottom crust to loosen it from the springform base and slide the cake onto a serving plate. | * Unhinge the sides. You can serve it on the springform base, or, if you’re feeling confident, slide a knife gently under the bottom crust to loosen it from the springform base and slide the cake onto a serving plate. | ||
| - | * Serve in very skinny wedges (trust me). | + | * Serve in very skinny wedges (trust me). Try using sharp knife soaked in hot water and wiped clean before cutting each slice. Ganache makes tricky to get clean cuts. |
| * Cake keeps in fridge for up to a week, and longer in the freezer. | * Cake keeps in fridge for up to a week, and longer in the freezer. | ||
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| Cooking Log | Cooking Log | ||
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| + | 4/5/2018 - cooked 90 min; had extra filling (crust wasn't to top of pan); leaked butter --> smoky mess; jvv | ||
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| - | Serves: X Total cook time: X | + | Serves: many Total cook time: a long time |
| Source: https://smittenkitchen.com/2014/02/chocolate-peanut-butter-cheesecake/ | Source: https://smittenkitchen.com/2014/02/chocolate-peanut-butter-cheesecake/ | ||