Peanut Butter Cheesecake Recipe скачать в хорошем качестве

Peanut Butter Cheesecake Recipe

This creamy baked peanut butter cheesecake with a rich chocolate ganache topping is the ultimate dessert for peanut butter lovers! ►Full written recipe: https://thecookingfoodie.com/recipe/p... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: For the crust: 7oz (200g) Graham crackers/biscuits 6 tablespoons (90g) Butter, melted 1 tablespoon (15ml) Milk (optional) For the cheesecake: 3½ cups (800g) Cream cheese 1 cup (200g) Sugar 3/4 cup (180g) Natural peanut butter 4 Eggs 1 teaspoon Vanilla bean paste or extract Salt pinch 1/4 cup (60ml) Heavy cream 1/2 cup (115g) Sour cream (read notes) 1½ tablespoons (12) Cornstarch For the topping: 100g Dark chocolate 1/2 cup (120ml) Heavy cream For decoration (optional): Chopped peanuts Instructions: 1. Preheat the oven & make the crust: Preheat the oven to 325°F (160°C). In a food processor, pulse the graham crackers into fine crumbs (or place them in a zip-top bag and crush with a rolling pin). Add the melted butter and pulse to combine. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. If the mixture feels too dry, add 1 tablespoon of milk and pulse again. 2. Bake the crust: Bake for 7–8 minutes, then set aside to cool. 3. Reduce oven temperature to 300°F (150°C). 4. Make the cheesecake batter: In a large bowl, beat the cream cheese and sugar until smooth. Add the peanut butter and mix until fully incorporated. Add the eggs one at a time, mixing just until combined; do not overmix. Add vanilla, sour cream, heavy cream, salt, and cornstarch. Mix on low speed until smooth. 5. Bake in a water bath: Wrap the bottom and sides of the springform pan with aluminum foil to prevent leaks. Pour the filling over the crust and smooth the top. Place the pan into a larger roasting pan and fill it with hot water halfway up the sides. 6. Bake at 300°F (150°C) for 50–65 minutes, or until the edges are set and the center jiggles slightly. Read recipe notes. 7. Cool and chill: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Then, cool at room temperature for another hour. Refrigerate for at least 4 hours, preferably overnight. 8. Make the topping: prepare the chocolate ganache, chop the chocolate and place it in a heatproof bowl. In a small saucepan, bring the heavy cream to a gentle simmer, then pour it over the chocolate. Let sit for 1 minute, then stir until completely melted. 9. Pour over the chilled cheesecake and spread evenly. Chill for 15–20 minutes until set. 10. Decorate (optional): Sprinkle chopped peanuts around the edges before serving.