Aaand we are back in the rut. The very minute Christmas vacation is over, work grips you tightly and oh that household wants attention too…and how come time is passing by so quickly?
Can you remember, when you were 12, admiring your 16 year old cousin – because, you know, so grown up and allowed to go out at night and such? I’m honestly questioning if I just skipped a few years or if time indeed started to move faster.
Speaking of getting older: My SO’s birthday is virtually straight after Christmas, which usually morphes both festivities into one. While we both don’t “do” neither Christmas nor birthdays as a big deal, I do like to bake a cake for him, especially since he’s basically one big sweet tooth.
I had barely unpacked my stuff when I started looking for an appropriate cake, on Pinterest of all places (rabbit hole!). So, to cut it short, I didn’t find what I was looking for. He started another quest (one really wanted ones cake!) and ended up suggesting three different cakes: Peanut butter torte, chocolate cake or cheesecake. The latter had been crowned a favourite, even though there’s no chocolate in a proper New York Style Cheesecake!
New York Cheesecake
That whole thing with peanut butter I started, I must admit. The SO doesn’t even like it in it’s purest state (
he doesn’t know what he’s talking about) but apparently it has its appeal in cakes & co. Men!
I obviously found this peanut butter suggestion quite attractive and so…
I searched for a recipe combining all these good things. It had to exist, right? I found this one, but I also found things I’d change. First and foremost: Sugar quantities. There barely is a baked good for which I actually use the cited amount of sugar. Something I learned from my dear mum. Surprisingly enough, it always seems to be quite sweet enough. Either we have hyper sensitive taste buds or you just can get away with a lot less sugar!
Chocolate Peanut Butter Cheesecake
This birthday cake turned experiment was a successful concoction judging by the comments. I especially like how the whole thing just spends about 10 minutes in the oven, the fridge will do the rest!
I admit I used store bought peanut butter this time as I couldn’t find raw peanuts to make my own. Homemade peanut butter can be used for a wide variety of things – IF you leave enough, that is. I linked a brand whose product is absolutely divine, sadly it’s even more expensive in Germany than the UK.
Erdnussbutter ganz einfach selbermachen
And don’t you dare talk about this cheesecakes’ nutritional values… It obviously is not intended for daily consumption but the smooth, very firm cream does its part in only wanting one piece. Just picture it…after work, putting your legs up, a cup of delightful cappuccino, a piece of scrumptious cheesecake…I’m picturing the Golden Girls all of a sudden.
Scrumptious, delicious, (almost) no bake chocolate peanutbutter cheesecake
Prep Time 10 minutes Cook Time 10 minutes Total Time 3 hours 20 minutes
- 400 g Digestive biscuits crumbed
- 120 g butter melted
- ½ cup salted peanuts chopped
- ½ cup chocolate chips
- 1 tsp. icing sugar
- ½ tsp. coffee granules
- Pinch of cinnamon & nutmeg
- 1 cup heavy cream =300ml
- 400 g cream cheese
- 1½ cups creamy peanut butter natural
- 2 tbsp. icing sugar
- 1/4 tsp. vanilla essence
- 2 tbsp. milk
- 2 tbsp. heavy cream
- 4 ribs of dark chocolate
- chopped peanuts
- Bake the crust like you would with any cheesecake: Crumb the biscuits as fine as possible and mix with the melted butter. Press into a buttered tin and back at about 180°C for ca. 10 minutes. until golden.
- In the meantime, prepare the crunch for the filling: Chop the peanuts as fine as you want them and toss with the rest of the ingredients, set aside.
- For the filling, keep back about 2 tbsp of heavy cream, whip the rest until you can see peaks. In a mixing bowl, beat the cream cheese with a rubber spatula until creamy. Add the peanut butter, vanilla essence and the sugar. Fold in the whipped cream and milk if the mixture seems too firm.
- Stir in the crunch mixture and spread the filling on the cooled base. Chill the cheesecake in the fridge for about 1 hour.
- While the cheesecake is cooling in the fridge, prepare the chocolate topping. To create a shiny and smooth chocolate glaze, melt chocolate pieces slowly while stiring adding in the 2 tbsp of cream. Zig zag the glaze onto the chilled cake and sprinkle with more chopped salted peanuts.
- Chill in the fridge again for at least 2 hours – this cream will set firmly while the chocolate won’t crumble when cut due to the cream.
- In case the crust is very crumbly, chill it in the tin in the fridge or freezer for a few minutes before baking.
- Use regular, sweetened peanut butter if you have a very sweet tooth!
- To add more contrast, use dark biscuits for the crust.
Adapted from Annie’s eats
One more tip that could save you a lot of time as well: I just couldn’t be bothered with converting any longer – and so I bought measuring Cups and measuring spoons. I like looking for new recipes based on the ingredients I have at home, which usually returns many results from US and UK bloggers. Who use cups. And spoons. Ever since I bought my sets I have barely even touched my kitchen scales. I does make life simpler!