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Sunday, June 2, 2013

Cheesecake with Peanut Butter Ganache

So it's Monday. But it's a public holiday. Thank you Queen.

I got really stuffed with my finance assignment. Not being able to work out this one question for days just threw me off the charts. When I accidentally spilled coffee all over my notes, I decided yup, screw dividend models, it's time for cheesecake. And let's make them in jars.





Cheesecake with Peanut Butter Ganache
makes 3 jars

base:
9 digestive biscuits
25g butter
1 tbs brown sugar
Pinch of sea salt
3 ferrero rochers/hersheys kisses (optional)

filling:
150g cream cheese (1 pack)
1/3 cup caster sugar
2 eggs
1/2 cup Greek yoghurt
Pinch of sea salt
1 tbs flour

topping:
1/4 cup peanut butter1/4 cup cream
1 tbs milk
small block of dark chocolate (optional)

1) Preheat oven to 175C. 

2) Crush the digestive biscuits. Add in melted butter, brown sugar and sea salt. Mix/crush together until they form finer crumbs. (I did this by hand, but food processors would make a better time record :))

3) Use about 1/3cup of crumbs for each jar. Press down the crumbs until you have a packed crust at the bottom of the jar. Spread the rest of the left over crumb on another small baking tray and set aside.

4) Bake the crumbs in jars for between 10-12mins. Once golden brown, take out the jars out of the oven and let them cool. Reduce oven temperature to 160C.
*optional step: place 1 ferrero rocher/hershey's kisses per jar, it'll make a good surprise :)

5) In a large bowl, whisk cream cheese until smooth on low speed. Add sugar. Whisk again until smooth. Add eggs, 1 at a time, beating well after each addition. Add sour cream and a pinch of salt, mix well. Finally, add 1 tablespoon of flour and beat well until fully incorporated. 

6) Divide batter between the jars, leaving enough room (about 1/2 inch) on the top for the ganache.

7) Place the filled jars into a deep baking dish. Carefully fill the baking dish with boiling water until halfway up the sides of the jars. Bake for 40 minutes. Check with a toothpick. You'll know the cheesecake is done if nothing sticks to the toothpick.

8) Place the leftover crumbs onto the lower oven rack  and bake for about 5 mins. Once crisp, take out of the oven, and set aside to cool.

9) Once the cheesecakes are done, remove from the oven and let them cool completely before serving. These cheesecakes could also be refrigerated overnight.

10) For the topping, mix peanut butter, cream and milk together well. I used Pic's Peanut Butter, probably the best peanut butter I've ever tasted.

11) Once the cheesecakes are completely set, spoon the topping onto the cheesecakes. 

12)  Swirl in some melted chocolate in the middle and top with the leftover crumbs :)




Easy and portable. Now go have a picnic :) 

..while I set camp again in front of my assignments. :| 

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