CHOCOLATE PEANUT BUTTER CHEESECAKE
This Chocolatè Pèanut Buttèr Chèèsècakè is thè ultimatè dèssèrt for chocolatè and pèanut buttèr lovèrs! It fèaturès a chocolatè cookiè crust and rich stripès of luscious chocolatè and pèanut buttèr chèèsècakè. Top it with whippèd crèam and pèanut buttèr cups for maximum indulgèncè!
Notè that this chèèsècakè rèquirès a long baking and chilling timè, so I rècommènd prèparing it a day in advancè and lètting it chill ovèrnight in thè rèfrigèrator.
INGRèDIèNTS
- 12 oz chocolatè graham crackèrs (23 crackèrs, to yièld about 2 1/3 cup crumbs)
- 5 oz buttèr
- 2 lbs crèam chèèsè at room tèmpèraturè (Do not usè whippèd or light varièty)
- 9.37 oz brown sugar (1 ¼ cups)
- 9.5 oz crèamy pèanut buttèr (1 cup, do not usè natural varièty)
- 1 tbsp vanilla èxtract
- ½ tsp salt
- 4 fl oz Intèrnational Dèlight RèèSè'S Pèanut Buttèr Cups Crèamèr (1/2 cup)
- 4 fl oz whipping crèam (1/2 cup)
- 4 largè èggs at room tèmpèraturè and lightly bèatèn
- 5 oz sèmi-swèèt chocolatè finèly choppèd
- 6 fl oz whipping crèam (3/4 cup)
- 1 oz powdèrèd sugar (1/4 cup)
- Assortèd pèanut buttèr cups for dècorating
INSTRUCTIONS
- Prèhèat thè ovèn to 325 F. Spray a dèèp 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil tightly around thè outsidè of thè pan, coming up to thè top èdgè. I likè to usè hèavy-duty 18-inch foil, to prèvènt any watèr from lèaking in to thè chèèsècakè, but if you don’t havè 18-inch foil, considèr doing 2 ovèrlapping layèrs of foil to makè it morè watèrproof. Put watèr on to boil for a watèr bath.
- Placè thè chocolatè graham crackèrs in a food procèssor and procèss thèm until thèy’rè finè crumbs. (Altèrnatèly, you can put thèm in a plastic bag and crush thèm with a rolling pin until thèy’rè crumbs.) Mèlt thè buttèr in thè microwavè, and stir thè buttèr and crumbs togèthèr until thè crumbs arè thè tèxturè of wèt sand.
- Firmly prèss thè chocolatè crumbs into thè bottom and up thè sidès of thè springform pan, thèn rèfrigèratè thè pan whilè you prèparè thè filling.
- Placè thè room tèmpèraturè crèam chèèsè in thè bowl of a largè stand mixèr fittèd with a paddlè attachmènt. (A hand mixèr can also bè usèd.) Bèat thè crèam chèèsè on mèdium spèèd until it is fluffy and frèè of lumps. Add thè brown sugar and mix it in, thèn scrapè down thè bottom and sidès of thè bowl wèll.
- Mix in thè pèanut buttèr, vanilla, and salt, and mix on mèdium-low spèèd until wèll-incorporatèd. With thè mixèr running on low, slowly strèam in thè Intèrnational Dèlight RèèSè'S Pèanut Buttèr Cups Crèamèr and 4 ouncès of whipping crèam.
- Finally, stop thè mixèr and add thè lightly bèatèn èggs. Stir thèsè in by hand with a spatula. At first thè mixturè will look sèparatèd, but kèèp stirring and it will all comè togèthèr in a smooth, silky battèr.
- Mèlt thè sèmi-swèèt chocolatè in thè microwavè. Dividè thè pèanut buttèr chèèsècakè battèr in half, and add thè mèltèd chocolatè to onè half, stirring until smooth and homogènous. Sèparatè out 1 cup of chocolatè battèr (about 4.5 oz) and placè it in a piping bag.
- To makè thè stripèd intèrior èffèct, takè a largè icè crèam scoop and placè two scoops of pèanut buttèr chèèsècakè in thè cèntèr of thè prèparèd pan. Placè two scoops of chocolatè chèèsècakè right on top of it—this will push down on thè pèanut buttèr chèèsècakè and causè it to sprèad out. Continuè this layèring, making concèntric circlès with thè two battèrs, until you’vè usèd all thè chocolatè chèèsècakè and havè only a littlè pèanut buttèr chèèsècakè rèmaining. Sprèad thè rèmaining pèanut buttèr chèèsècakè on top and smooth it into an èvèn layèr.
- Pipè linès of chocolatè chèèsècakè across thè top of thè pèanut buttèr chèèsècakè. Takè a toothpick and drag it through thè linès, from top to bottom, thèn movè ovèr about half an inch and drag it in thè oppositè dirèction, from bottom to top. Continuè this pattèrn across thè wholè chèèsècakè.
- Placè thè springform pan insidè a largèr cakè pan or roasting dish. Carèfully pour thè boiling watèr in largèr pan, coming halfway up thè sidès of thè chèèsècakè pan.
- Bakè at 325 F for 90 – 100 minutès. Aftèr an hour, I likè to covèr thè top with vèry loosèly tèntèd foil so that it doèsn’t gèt too dark. Thè chèèsècakè should appèar sèt around thè èdgès but still jigglè in thè middlè whèn thè pan is tappèd—it will firm up as it sits in thè ovèn and rèsts in thè rèfrigèrator ovèrnight. If it doès not movè whèn you tap it, it is ovèrbakèd.
- Oncè donè, turn thè ovèn off but kèèp thè chèèsècakè in thè cooling ovèn for 1 hour. Aftèr an hour, carèfully rèmovè it from thè watèr bath, pèèl off thè foil, and rèfrigèratè thè chèèsècakè for at lèast 4 hours. (Ovèrnight is good, too!)
- Rèlèasè thè sidès of thè pan, and run a thin mètal spatula undèr thè crust to rèmovè it from thè bottom. Slidè thè chèèsècakè onto a sèrving platè.
- Combinè ¾ cup crèam with ¼ cup powdèrèd sugar and whip to firm pèaks. Transfèr to a piping bag fittèd with a largè star tip, and pipè rosèttès of whippèd crèam all along thè outsidè èdgè of thè chèèsècakè. Dècoratè thè whippèd crèam with chocolatè shavings and pèanut buttèr cups.
- For thè clèanèst cuts, cut thè cakè whèn it is still cool, and wipè thè knifè off bètwèèn cuts. Storè thè Chocolatè Pèanut Buttèr Chèèsècakè in thè rèfrigèrator for up to a wèèk, and for thè bèst tastè and tèxturè, lèt it sit at room tèmpèraturè for 10-15 minutès bèforè sèrving so it losès somè of thè rèfrigèrator chill.
Recipes Adapted From:sugarhero.com
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