Nadijah needed cheesecake.
And even though she requested other flavors, I made her eat peanut butter cheesecake. Haha, because I think it's been over two and a half years since I made peanut butter cheesecake. And as you can tell from this blog, I love peanut butter. Previously, I made these into mini bite size cupcakes.
Cheesecake is my favorite food and if it had zero calories and fat I would eat it every single day. So to me, this is like one of the best desserts you could ever make. Try it!
Ingredients
1 cup Peanut Butter Oreo cookie crumbs2 tbsp. unsalted butter, melted
24 oz. cream cheese, at room temperature
1/2 cup sour cream
1 cup peanut butter
1 1/3 cup sugar
3 large eggs
1 tsp vanilla extract
Pinch of salt
Directions
To make the crust, blend about 10 whole cookies in a blender or food processor to make one cup of crumbs. Combine the cookie crumbs and melted butter and mix with a fork until evenly blended. Press the crumb mixture into a flat layer on the bottom of a 9 inch springform pan. Set aside or inside refrigerator until ready to use.
Set oven temperature to 325˚ F. To prepare the filling, combine the cream cheese, sour cream and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well blended. Add in the sugar and mix until incorporated, about 1 minute more, scraping down the sides of the bowl as needed. Blend in the eggs, vanilla and salt. Continue to beat until the mixture is completely smooth. Pour into prepared crust.
Bake until center of cheesecake is set, about 45-50 minutes. Turn off oven and open oven door to slowly cool cheesecake for 20-30 minutes, which will prevent cracks. Remove from oven and allow to cool to room temperature. Once cool, place in the refrigerator and chill thoroughly, at least 4 hours or overnight.
½ cup heavy cream
1 tbsp. unsalted butter, at room temperature
Set oven temperature to 325˚ F. To prepare the filling, combine the cream cheese, sour cream and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well blended. Add in the sugar and mix until incorporated, about 1 minute more, scraping down the sides of the bowl as needed. Blend in the eggs, vanilla and salt. Continue to beat until the mixture is completely smooth. Pour into prepared crust.
Bake until center of cheesecake is set, about 45-50 minutes. Turn off oven and open oven door to slowly cool cheesecake for 20-30 minutes, which will prevent cracks. Remove from oven and allow to cool to room temperature. Once cool, place in the refrigerator and chill thoroughly, at least 4 hours or overnight.
Chocolate Ganache Drizzle
4 oz. bittersweet chocolate, finely chopped½ cup heavy cream
1 tbsp. unsalted butter, at room temperature
Directions
To make the ganache, place the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Once simmering, remove from the heat and immediately pour over the chocolate. Let stand 1-2 minutes. Whisk in small circular motions until a smooth ganache has formed. Whisk in the butter until completely incorporated. Let the mixture stand at room temperature until slightly thickened for piping onto the cheesecakes. (Speed this process in the refrigerator or freezer, but be sure to whisk every 10 minutes or so.) Once the ganache has thickened, transfer to a pastry bag fitted with a decorative tip and pipe onto the cheesecakes.
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