Schokoladen-Erdnussbutter-Käsekuchen mit Schokoladenglasur
Dieser Käsekuchen ist eine frische Version einer vertrauten Kombination. Es ist nicht zu süß und hat eine wollüstige Konsistenz. Die glänzende Schokoladenglasur geht weiter wie Satin.
Quelle: Martha Stewart Living, Februar 2013
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Philip
26.04.2023 @ 22:10
This cheesecake is a fresh version of a familiar combination. Its not too sweet and has a luscious consistency. The shiny chocolate glaze goes on like satin. This recipe is from Martha Stewart Living, February 2013. The preparation time is 9 hours and the cooking time is 1 hour. It serves 12 people. For the crust, you will need cooking spray, finely ground chocolate wafer cookies, unsalted butter, and sugar. For the filling, you will need semi-sweet chocolate, cream cheese, sugar, salt, vanilla extract, eggs, and smooth peanut butter. For the chocolate glaze, you will need chocolate. To make the crust, preheat the oven to 325 degrees and wrap the bottom and outside of a 9-inch springform pan with foil. Grease the pan with cooking spray and line with parchment paper. In a medium bowl, mix together the cookie crumbs, butter, and sugar. Press the mixture firmly into the bottom of the pan and bake until firm, about 10 minutes. Let cool in the pan on a wire rack. To make the filling, melt the chocolate in a bowl over a pot of boiling water. Let cool. Beat the cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce the speed to low and beat in the sugar in a slow, steady stream until combined. Beat in the salt and vanilla until thoroughly combined and completely smooth. Add the eggs one at a time, beating just until combined after each addition (do not overmix). Divide the cream cheese filling in half. Stir peanut butter into one half; stir the melted chocolate into the other half. Spoon 1 cup of the peanut butter filling into the center of the crust, tapping the pan gently on the counter to settle. Spoon 1 cup of the chocolate filling directly on top of the peanut butter filling. Repeat the process, alternating the fillings in half-cup increments, until all the fillings are used up. Bring a kettle of water to a boil. Place the cake pan in a large roasting pan and place in the oven. Carefully pour boiling water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the cake is slightly wobbly in the center, about 1 hour 20 minutes. Let cool in the pan on a wire rack. Chill the cake in the pan for at least 6 hours, or overnight. Run a