GLUTEN FREE: Peanut butter, chocolate cheesecake


Spent a little time in the kitchen this past weekend…Cheesecake week, always a welcome time in this house. I decided to break with the same old, same old. Picked up some organic PB, sugar free. Walmart has a very serviceable “extra dark” 72% cocoa mass chocolate bar, that is good for eating and works quite nicely in my baked endeavors as well!  Here is the recipe:

3.3 lbs Philly or equivalent cream cheese @ room temp

1 cup peanut butter, sugar free and organic

1 cup sugar or sugar substitute

8 Jumbo eggs

400 grams dark chocolate, melted  (at least 70% cocoa mass)

1 cup sour cream

1 tbsp vanilla


Soften cream cheese, and peanut butter by mixing on 2nd speed of stand mixer till no lumps remain. While mixer is turning, add sugar/substitute.  Add eggs one at a time, blending well. Add melted chocolate, blend well. Add sour cream and vanilla. Scrape bottom of bowl well, between additions. Grease a 12″x 3″ SPRINGFORM PAN.  place a parchement circle on bottom of pan.  Wrap the outside bottom and sides of pan with aluminum foil.   Place pan in a larger baking pan, (a turkey roaster works well).   Preheat oven to 250F. Fill springform pan with mixture. Place pan(s) on middle shelf of your oven, and fill the larger roaster pan halfway full of water. Bake for 60 minutes, or until cheesecake jiggles when pan is shaken back and forth.  DO NOT OVERBAKE. This cheesecake has the added bonus of chocolate to help it set.  Cool at room temp for 2 hours. Then freeze. When unmolding, use a blowtorch, or a hot damp cloth on the sides of the pan, to remove cheesecake. Place on a cake circle, and chill in cooler, till thawed. Using a hot wet knife, mark and cut 16 slices.  Garnish with whatever your imagination spawns!!





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