Capilano Cookbook - Flipbook - Page 12
CHOCOLATE PEANUT
BUTTER CHEESCAKE
by Purdys Chocolatier
SERVINGS 6-10 TIME BAKING
COOLING
45 MINUTES
4 HOURS
INGREDIENTS
CRUST
• 150 g Oreo cookie
crumbs
• 1/3 cup butter, melted
CENTRE
• 2 cups cream cheese,
softened
• 3/4 cup sugar
• 4 1/2 Classic Dark
Chocolates, melted
• 2 eggs
• 1 tsp vanilla
• 160 ml sour cream
• 8 Peanut Butter Fingers
GANACHE FROSTING
• 2 1/2 Classic Dark
Chocolates, melted
• 80 ml whipping cream
• 1 tsp butter, melted
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INSTRUCTIONS
1. Preheat oven to 350°F
(175°C).
2. Combine Oreo cookie
crumbs and melted
butter and flatten into a
springform pan.
3. Place in the refrigerator
to set.
4. Blend cream cheese
with sugar.
5. Once the cream
cheese and sugar are
completely blended, add
melted dark chocolate
and blend again.
6. Scrape down sides
of bowl and add the
eggs, vanilla and sour
cream in increments,
blending thoroughly
after each addition.
7. Pour half of the mixture
onto crust and arrange
Peanut Butter Fingers in
a circular pattern so that
each slice of cheesecake
contains one finger.
8. Pour remaining half of
mixture into pan and
bake for 45 minutes or
until cheesecake is firm.
9. Remove from oven and
run a knife around the
edge of the pan to ensure
cheesecake does not
crack whilst it is cooling.
10. Once cheesecake is
room temperature,
place in refrigerator until
completely chilled.
11. Combine melted dark
chocolate, whipping
cream and melted butter.
12. Stir mixture until it
reaches a smooth, silky
texture.
13. Spread on top of cooled
cheesecake.
14. Return to refrigerator to
fully set.
15. Cheesecake is best when
brought up to room
temperature and served
the following day.
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