This cheesecake is a current sort out a well-recognized combination. It isn’t too sweet and has a voluptuous consistency. The shiny chocolate glaze goes on like satin.
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Components
Crust
- Vegetable-oil cooking spray
- 1 cup finely flooring chocolate wafer cookies (4 ounces)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Filling
- 4 ounces semisweet chocolate (55 to 61 p.c cacao), finely chopped
- 4 packages (8 ounces each) cream cheese, room temperature
- 1 ½ cups sugar
- Pinch of coarse salt
- 1 teaspoon pure vanilla extract
- 4 big eggs, room temperature
- ½ cup simple peanut butter
- Chocolate Glaze
Directions
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Crust: Preheat oven to 325 ranges. Wrap bottom and open air of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
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Stir collectively cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until company, about 10 minutes. Let cool totally in pan on wire rack.
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Filling: Soften chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium velocity until fluffy, about 3 minutes. Cut back velocity to low, and beat in sugar in a sluggish, common stream until combined. Beat in salt and vanilla until completely combined and totally simple. Add eggs, 1 at a time, beating merely until combined after each addition (do not overmix).
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Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into totally different half. Ladle 1 cup peanut butter filling into coronary heart of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling instantly on prime of peanut butter filling. Repeat, then switching to half-cup portions, proceed to ladle fillings into crust, alternating them until all of each filling is used.
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Ship a kettle of water to a boil. Set cake pan in an enormous roasting pan, and change to oven. Rigorously pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is about nevertheless nonetheless barely wobbly in coronary heart, about 1 hour 20 minutes. Let cool totally in pan on wire rack. Refrigerate cake in pan until chilly, on the very least 6 hours, as a lot as in a single day. Sooner than unmolding, run a knife spherical fringe of cake. Pour glaze over prime of cake, smoothing with an offset spatula and letting it drip down the edges.
Initially appeared: Martha Stewart Dwelling, February 2013