No-Bake Peanut Butter Cheesecake
Description
It takes time to make perfection. This cheesecake will delight everyone who gets to partake of it. You may need to hide a piece or two for yourself. It's that good.
Ingredients
Crust:
1/2 stick unsalted butter, cut into tablespoons
8 oz. chocolate wafer cookies, finely ground
Cheesecake:
¼ c. water
1 T. powdered gelatin
1 1/2 c. heavy cream
8 oz. cream cheese, softened
¼ c. creamy peanut butter
1/3 c. sugar
pinch of salt
½ c. butter and wafer mixture
Chocolate Pouring Glaze:
2/3 c. dark chocolate
2 T. heavy cream
4 T. powdered sugar, sifted
4-5 T. warm water
Directions
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Preheat oven to 350 degrees.
Crust:
Melt butter; stir into the cookie crumbs. Press remaining mixture into pan and bake about 7 minutes. Set aside to cool.
Cheesecake:
Pour ¼ c. cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water; set aside for 5 minutes until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power; heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
Place heavy cream into a stand mixer bowl fitted with a whisk attachment; beat on high until medium peaks form. Set aside.
Add cream cheese, peanut butter, sugar, salt, butter and waferl mixture, in a bowl and beat until smooth.
Add 1 tablespoon gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best results. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started. Refrigerate for 2 hours.
Chocolate Pouring Glaze:
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside; let sauce cool to warm.
ASSEMBLY:
Pour warm glaze on top of cheesecake . Return to refrigerator for 1 hour or until 20 minutes before serving.
Makes 10 two inch cheesecakes or one 8 inch cheesecake.