Peanut Butter and Chocolate Cheesecake - Roth
Delicious Peanut Butter and Chocolate Cheesecake from Chef Andy Johnson, perfect for dessert lovers. Yields 10 servings; bake with Wolf Convection Steam Oven for a unique twist.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinaryscene.com.
Cooking tools:
- Springform pan
- Stand mixer
- Offset spatula
- Cooling rack
- Saucepan
- Stove
- Glass mixing bowl
- Whisk
- Oven
- Mixing bowl
- Plastic wrap
- Measuring cup
- Measuring spoon
- Spatula
- Cake plate
- Chef's knife
- Hot wet towel
- Refrigerator
- Flat-bottomed cup
Ingredients
- 1 3/4 cups dry peanut butter cookie crumbs
- 3 Tablespoons granulated sugar
- 5 Tablespoons butter
- 20 ounces cream cheese, room temperature
- 3/4 cup sour cream
- 2/3 cup creamy peanut butter
- 2/3 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 Tablespoon vanilla paste
- 2 Tablespoons heavy cream
- 1 teaspoon Kosher salt
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped dark chocolate
- 6 Tablespoons light corn syrup
- 1/2 cup candied or roasted peanuts
- 2 Tablespoons Maldon salt
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