Скачать или смотреть 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...


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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.