You know that love is officially in the air, when Martha says it is. Her Valentine’s Day issue is on stands now, which means she has spoken, we can celebrate now. Today she is sharing her favorite Valentine’s Day dessert from the February issue of Martha Stewart Living, on stands now.
Martha has spoken and she shares with us her Chocolate-Peanut Butter Cheesecake with Chocolate Glaze recipe for you to share with your “Shnookums”, “Shmoopy”, or your “Big Daddy Yum Yum” (Yes, I really did find that last one on a list of terms of endearment. Yes, I did google “terms of endearment”.). Though honestly, I think you’re little love-muffin would enjoy the fruits of your baking labor any time of year.
Photo by Chris Court. Courtesy of Martha Stewart Living. Copyright ©2013
Chocolate–Peanut Butter Cheesecake with Chocolate glaze
Active time 1 hr.
Total time 9 hr.
Serves 10 to 12
Vegetable-oil cooking spray
1 cup finely ground chocolate wafer cookies (4 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
4 ounces semisweet chocolate
(55 to 61 percent cacao), finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 ½ cups sugar
Pinch of coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
½ cup smooth peanut butter
1. Crust: Preheat oven to 325°. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
2. Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
3. Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not over mix).
4. Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
5. Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.
Active/Total Time 10 min.
Makes ½ cup plus 2 tablespoons
4 ounces bittersweet chocolate (61 percent to 70 percent cacao), finely chopped (. cup)
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon whole milk
2 teaspoons light corn syrup
Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
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