WARNING: This post contains high-calorie subject matter and coarsely chopped peanuts that may not be suitable for all dieters. Reader discretion is advised.
Peanut Butter Chocolate & Caramel Cheesecake
So often chocolate is equated with sex. We say things like “mmmm, that was/is better than sex”, or “orgasmic”. Sometimes the desserts we eat are named after sex, such as Sex In A Pan, or Better Than Sex Cake. However, we never equate sex to chocolate. When was the last time you culminated coitus and thought, ” Wow, that was like the best whoppie pie ever!” I’m sure, for some, a whoopie pie is more satisfying at times. I always thought this comparison was fascinating. But what’s even more fascinating is that I’ve never met a man who would agree any dessert comes close to sex.
Makes you wonder.
Today’s post is all about expelling the shame and guilt we force ourselves to feel when something is sooo good yet so bad. It’s about seeking that comfort we yearn for, and satisfying a human drive. Though for many, both the hunger and sexual drives may be synchronously satiated, and that’s quite alright.
This Peanut Butter Chocolate & Caramel Cheesecake (feel free to suggest another name) is so insanely rich and decadent, even I have a hard time finishing an entire piece. But it’s worth a go!
As with most cheesecakes, this one too is quite straightforward. It’s really the garnishes that need a little extra attention. The elements for this cake are as follows, from bottom to top: 1. the peanut butter cookie crust 2. chocolate and peanut butter cheesecake 3. chocolate ganache 4. caramel 5. the chopped peanut siding and 6. the peanut butter dust.
It may seem daunting to some to have so much going on with just a basic cheesecake, but it’s those details that take this simple peck on the cheek and turns it into the throes of passion we seek in a luscious dessert.
Now without any further ado, I give you my favorite cheesecake.
Peanut Butter Chocolate Cheesecake
For the crust:
- 2 cups peanut butter cookies, crushed
- 1/4 cup butter, melted
- 2 tbsp white sugar
- Preheat oven 200°C.
- Using a food processor, crush cookies and add sugar and melted butter.
- Pour into a 9-inch springform pan and press firmly.
- Bake for 10 minutes. Let cool completely.
For the cheesecake:
- 600g cream cheese, room temperature
- 3/4 cup smooth peanut butter, room temperature
- 1 cup sugar
- 3 tbsp cocoa
- 2 tbsp cornstarch
- 4 eggs, room temperature
- 1 cup sour cream, room temperature
- 200g chocolate, melted
- In a large bowl, combine cream cheese, peanut butter, sugar, cocoa, and cornstarch. Beat on med-high speed until thoroughly creamed and blended.
- Add one egg at a time, beating well before each addition.
- Whip in the sour cream and melted chocolate until fully blended.
- Pour mixture into the springform pan and tap around the edges to release air bubbles.
- Bake at 200°C for 10 minutes, then reduce heat to 150°C for 1 hour.
- Turn heat off and open oven door a crack allowing to cool inside the oven.
- Store in refrigerator until ready to garnish.
- 400g chocolate
- ¾ cup heavy cream
- Chop chocolate into small pieces and place in a medium size bowl.
- In a medium saucepan bring cream up to a near boil.
- Pour hot cream over chocolate and whip with a whisk until fluffy and shiny.
- 1 cup white sugar
- 1/4 water
- 100g butter
- 1/2 cup heavy cream
- In a medium saucepan, combine sugar and water. Heat over medium heat until sugar is completely melted and clear.
- Allow sugar to heat to a dark amber color, just before it burns. BE CAREFUL.
- As soon as it hits that dark color, remove from heat and whisk in butter and cream and continue whisking for about 2 minutes to allow the heat to escape. When cool enough, store caramel in the refrigerator until needed.
- 1 cup chopped peanuts
- Peanut Butter dust, for dusting
- Remove cake from fridge and carefully remove sides of springform pan.
- Pour warm ganache over the top, allowing it to drip over the edges. Use a spatula to spread ganache around the sides.
- Pack chopped peanuts around the side. They will stick to the ganache.
- Drizzle caramel over the top of the cake.
- Store in refrigerator until ready to serve.
- When slicing a piece, drizzle extra caramel over top, then dust with peanut butter dust.
Peanut Butter Dust recipe can be found here.
I hope it’s as good for you as it was for me.