Peanut butter chocolate cheesecake


This is an easy dessert to make , when just cake , won’t do…Here is the recipe:

3.5 lbs cream cheese, softened.

1/2 cup palm sugar, or demarara

1.2 lbs natural peanut butter

Cream these 3 ingredients, until smooth. Then add: 12 eggs, room temp, one at a time, till absorbed. Add 2 tbsps natural vanilla, and or extract of your choosing. Take a 10″ springform pan, and make a parchment or wax paper circle to line the bottom. Envelop the outside with aluminium foil, encapsulating the pan. Spray the pan with vegetable spray, and place IT in a roasting pan, of a greater size. Fill the roasting pan 1/2 full of cold water. Bake @ 225 for 1.75 -2.25 hours, depending on your oven. The idea is to cook the cheesecake slowly, until it is set. A good rule of thumb is: It’s done when it jiggles like Jello, NOT wiggles like a wave. The low oven temp will keep it from cracking. Turn oven off, and allow cake to cool with oven door ajar. Remove and place in freezer, until semi frozen. remove ring, and flip out onto a cardboard cake circle. Remove wax/parchment liner. Chop 6 ozs of dark chocolate, heat 10ozs of 35% cream till just below boiling. Pour over chocolate, and allow to sit for 5 minutes. stir until homogeneous. pour over cake, allowing the excess to drip thru a cake cooling rack, onto a sheet pan. if coverage is not complete, simply lift cheesecake off the rack, and re-pour Ganache onto cake, once again. decorate with PB cookies, or the biscuit of your choice…Chill for 30 minutes. Enjoy with some berry compote, or Creme Chantilly….16 slices is optimum, each slice is like a meal…Trust me.



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