Peanut Butter Cheesecake
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Check out more of Linda's Cheesecake Recipes.
Peanut Butter Cheesecake
CRUST:
* I use Oreo cookies Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease a 9-inch springform pan. In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more Put crumb mixture onto bottom of prepared pan being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom. Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature. FILLING:
1 cup semi-sweet chocolate chips * To quickly bring cream cheese to room temperature, place unwrapped package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not let it melt or get warm. Refrigerate if it does.
NOTE: Use a conventional oven rather than a convection
oven in baking your cheesecake. The forced hot air from the convection
oven causes too much browning and can often cause the center of
the cheesecake to collapse.
When the
internal temperature of a cheesecake rises beyond 160
degrees F. while baking, it will always crack. To prevent
this from happening, use an instant-read thermometer to test
its doneness. Take it out of the oven when the cheesecake
reaches 150 degrees F. at the center to avoid over baking. A wonderful
looking baked cheesecake (with no cracks), can crack as it
sits on the cooling rack because the cake shrank during
cooling and clung to the sides of the springform pan. To
avoid this from happening, cool the cheesecake for only a
few minutes, and then, using a paring knife, free it from
the sides of the pan before allowing it to cool completely. In a large bowl, combine cream
cheese, sugar, and peanut butter. Add eggs, one at a time, beating after each addition.
NOTE: Do not over beat the mixture. You
want to avoid beating air into the mixture. Too
much air will make the cheesecake fall.
Add sour cream and
lemon juice. Add chocolate chips, mixing until blended into the mixture.
Pour cheesecake mixture into prepared cookie crust, using the back of a
spoon to spread evenly over the crust (this helps get rid
of any extra air bubbles). Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower own temperature to 300 degrees and bake another 70 minutes or until edges are light brown and center is almost set.
NOTE: There should be no wet spots or
liquid areas in the center of the cheesecake.
Remember that a cheesecake
continues to cook when it is removed from the oven.
Turn oven off. Let cake stand in oven, with door
ajar, 30 minutes or until center is completely set. Remove from oven and let
cool on a wire rack.
Prepare Chocolate
Topping. Spread Chocolate Topping over cooled cheesecake. Let Chocolate
Topping cool and set.
Cool cheesecake completely on a wire rack before
refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours
before cutting (the cheesecake will solidify to a perfect consistency
during this time). To serve, slide a small knife around edge of cake to
loosen it and remove sides of the springform pan; transfer onto a cake plate. Makes 10 to 12 servings.
CHOCOLATE TOPPING:
In a medium bowl combine sour cream,
melted chocolate chips, and powdered sugar.
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