Well, we are still in the throes of winter. This past week has been particularly tough, with our kids missing two full days of school and having two more delayed starts. It has been so cold, outdoor activity of any sort has been out of the question. Cabin fever has set in for all of us, and my solution was this wonderful cheesecake.
While drinking my morning coffee, I was thumbing through a Martha Stewart Living magazine, and I came upon this recipe. It looked good and the writer made it sound delicious, and so I decided to use it to comfort myself from the winter storm.
Now, let gets started. Preheat your oven to 325 F.
This cheesecake is baked in water bath, so in order to have the right results, you need to use a springform pan it need to be wrapped in a double layer of heavy duty aluminum foil. Next, butter the bottom of the baking pan and place a piece of parchment, and then butter the parchment.
2 tablespoons butter, melted
2 tablespoons of sugar
To make the filling, beat cream cheese in an electric mixer on medium speed, until is light and fluffy, which will take about 3 minutes. Reduce speed to low and slowly add sugar, vanilla, and then add eggs, one at a time, beating after each egg, until just combined.
Divide the cheese mixture in half. Mix the melted chocolate in one half, and peanut butter into second half.
Place 1 cup of peanut butter mixture in the middle of the crust, and spread gently, to cover the bottom of the cheesecake. Repeat with 1 cup of the chocolate mixture. Repeat once more with 1 cup of peanut butter mixture, and 1 cup of chocolate mixture. After that, continue with ½ cups, alternating them until all filling is used. Bring a kettle of water to boil. Place cheesecake in large, high-walled baking pan, and transfer to the preheated oven. Carefully pour boiled water into the baking dish to reach half-way up the side of the springform pan.
Spread immediately over cheesecake.
This recipe was found in Martha Stewart's Living magazine from February 2013.