Monday, February 23, 2015

Chocolate and Peanut Butter Cheescake


Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

Well, we are still in the throes of winter.  This past week has been particularly tough, with our kids missing two full days of school and having two more delayed starts.  It has been so cold, outdoor activity of any sort has been out of the question.  Cabin fever has set in for all of us, and my solution was this wonderful cheesecake.

Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

While drinking my morning coffee, I was thumbing through a Martha Stewart Living magazine, and I came upon this recipe.  It looked good and the writer made it sound delicious, and so I decided to use it to comfort myself from the winter storm. 

Now, let gets started.  Preheat your oven to 325 F.

This cheesecake is baked in water bath, so in order to have the right results, you need to use a springform pan it need to be wrapped in a double layer of heavy duty aluminum foil. Next, butter the bottom of the baking pan and place a piece of parchment, and then butter the parchment.

Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

Ingredients for the crust
1 cup chocolate wafer cookies, finely ground
2 tablespoons butter, melted
2 tablespoons of sugar
Honestly, we cannot go wrong with a chocolate crust, can we? To make the crust, combine the ground chocolate wafer cookies, melted butter and sugar in a small mixing bowl. Press the mixture firmly into the bottom of the baking pan. Bake until firm for 10 minutes. Remove crust from the oven and set aside to cool on a wire rack.
Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

Ingredients for cheesecake.

4 packages of cream cheese at room temperature (32 ounces total)
1 ½ cups sugar
1 teaspoon of vanilla extract
4 large eggs at room temperature
4 ounces of semisweet chocolate, melted
½ cup smooth peanut butter
Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

Increase temperature of the oven to 350 F.
Now, let's move onto the cheesecake.  The chocolate and peanut butter mixture reminds me of a favorite candy of so many, Reese's Peanut Butter Cups and their slogan: "Two great tastes that taste great together!"  Click here if you want to see the classic commercial where this slogan was used back in the 1970's.

To make the filling, beat cream cheese in an electric mixer on medium speed, until is light and fluffy, which will take about 3 minutes. Reduce speed to low and slowly add sugar, vanilla, and then add eggs, one at a time, beating after each egg, until just combined.

Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

Divide the cheese mixture in half. Mix the melted chocolate in one half, and peanut butter into second half.

Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

Place 1 cup of peanut butter mixture in the middle of the crust, and spread gently, to cover the bottom of the cheesecake. Repeat with 1 cup of the chocolate mixture. Repeat once more with 1 cup of peanut butter mixture, and 1 cup of chocolate mixture. After that, continue with ½ cups, alternating them until all filling is used. Bring a kettle of water to boil. Place cheesecake in large, high-walled baking pan, and transfer to the preheated oven. Carefully pour boiled water into the baking dish to reach half-way up the side of the springform pan.

Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

Bake until just set, for 1 hour and 20 minutes. Remove the baking pan, being careful with the hot water.  Lift out the springform pan. Remove the aluminum foil.  Let it cool completely on the wire rack, and refrigerate for a minimum of 6 hours before removing from the springform pan. 
Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

Ingredients for chocolate glaze
4 ounces bittersweet chocolate
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon milk
2 teaspoons light corn syrup 
Chocolate and Peanut Butter Cheescake - Smell of Rosemary.
  
Thankfully, we are not done with the chocolate.  Call this a triple chocolate cheesecake!
 
To make the chocolate glaze, melt chocolate and butter in a bowl placed on top of a pot filled with simmering water (when the water begins to boil, reduce heat to low and place the bowl on top of the pot of boiling water). Add milk and corn syrup and stir. 

Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

Spread immediately over cheesecake.

Chocolate and Peanut Butter Cheescake - Smell of Rosemary.

This recipe was found in Martha Stewart's Living magazine from February 2013.