Monday, June 23, 2008

Peanut Butter Cheesecake with Hot Chocolate Sauce

Ummmmm, this is... really... really... really... awesomely delicious. Every time I make it the whole thing disappears quickly. Please take note that I am plagerising myself as this has appeared previously at my other blog. Here, I'll even put a pic up of the finished product:

Looks tasty, don't it?

And here's how to make it:

Frozen Peanut Butter Cheesecake with Hot Chocolate Sauce and Chocolate Chip Cookie Crust

What you need:

For the crust:
1/3 to 1/2 pound of crunchy chocolate chip cookies
2-3 tbsp melted butter --slightly cooled
1 tbsp milk

For the Filling:
3/4 cup crunchy peanut butter
1/2 cup of cream
1/2 pound softened cream cheese
1/2 cup sugar

For the chocolate sauce:
1/3 to 1/2 pound dark chocolate --chopped coarsely
1 tbsp butter
1/2 cup cream

What you do:

In a food processor, process the cookies until the are a fine texture. Then add the butter and milk; process some more.

Press the crust mixture into a buttered pie or flan dish. Chuck it in the fridge for an hour to harden and set.

For the filling; add the peanut butter and cream to a small saucepan, then mix/whisk over low heat until it's combined. Let it cool. While that's cooling, mix the cream cheese and sugar in a bowl with an electric mixers (you know, the kind with the beaters you licked as a kid?), until it's smooth. Then stir in the peanut butter mixture thoroughly.

Put the filling into the crust (duh), then chuck it all in the freezer overnight.

The next day...: Just before serving, make the hot chocolate sauce. Put the dark chocolate and butter and cream in a small saucepan and heat slowly while stirring (you don't need a double boiler for this).

Now, in order to get the frozen cheesecake out of the dish it's in you'll want to fill a sink with about an inch of hot water.  Carefully place the dish with the cheesecake in the hot water (it'll float, trust me) for about 45 secs to a min. Remove from the water.  Then just pop the frozen cheesecake out of the dish to slice it up, no worries. The hot water melts the butter that you buttered the dish with while still keeping  the crust and filling frozen. Neat trick, eh?

Then (here's the easy part): slice the frozen cheesecake and top with the hot chocolate sauce.

Oh yeah, this hot chocolate sauce can be used for LOTS of things; use your imagination!


Mel Keegan said...

You need to make this ... SOON. The last time you made this was Christmas, if I'm remembering correctly. Or am I in a time warp, as usual???

The Enforcer said...

A friend made this and brought it over to an Olympic viewing party I had. It was *divine*. Thanks for the recipe! =)

Alaskan Dave Down Under said...

Mel: No worries mate!

Enforcer: Glad you liked it. This really is one of my most requested desserts! Olympics; it's easy down here cus it's not on in the middle of the night (unlike The Tour). I'm impressed with Phelps too. I noticed you like hockey. Do you know there's an ice hockey team down here: The Adelaide Avalanche. However, a group of 14 year old girls from Alaska or Canada could beat them... I joke; 16 year olds could though :)

Rachel said...

Oh my goodness. Is this legal?

Alaskan Dave Down Under said...

Rachel: I think it's legal in most States, but you are required to go on a long bike ride the next day to burn off the calories from one slice :)

Jess said...

Just to let you know, it doesn't matter if a spider is poisonous because your stomach acids can digest the poison.
(Someone tested eating a Black Widow spider and he was okay)

Also, you're cooking the legs aren't you? Pretty sure there's no poison in that. :P

Alaskan Dave Down Under said...

Jess: i *think* you wanted to comment on my chocolate coated spider leg recipe. Just a guess.