What to do with all that Easter chocolate, don’t we all have that question on our mind today? Why not put it into good use and made a desert that doesn’t look like an egg or a bunny. I give you the “Peanut Butter Cheesecake with chocolate ganache”
What you need
- Graham crust
- 2 (250g) of cream cheese
- 1/2 cup sugar
- 2 large eggs
- 1 cup of creamy peanut butter
- 1 tsp vanilla
- about 12 small chocolate eggs (ganache)
- 3 tbsp butter (ganache)
- Pecan (topping)
Cream the cream cheese and the sugar together with a mixer until smooth, add the peanut butter and vanilla and blend well. Mix in the eggs one at the time until incorporated. Pour in the cooked graham crust and baked in water bath at 350 degrees for about 45 minutes or until it’s firm to the touch. Let it rest until cool and refrigerate for a minimum of 3 hours.
In a bain-marie (double boiler) melt the butter and the chocolate eggs until soft and velvety. Pour over the cheesecake and let it set, about 30 min. Decorate with pecan
Tips: From time to time butter and cream cheese goes on sale and if you want to maximize your saving, buy in bulk and freeze them. With a bit of planning, all you’ll need to do is bring either butter or cream cheese out of the freezer and let it comes to room temperature and use it in any recipe.
I was inspired to make this treat after looking at Northern Nester’s “Chocolate cheesecake THM version” her pictures made me crave some of the deliciousness. Being creative in the kitchen sometimes is being free to not follow a recipe but letting yourself being inspired by it.