This week I opted for an archive recipe because there was no money in our budget to buy a butane torch. And the directions for carmelizing under the broiler scared me a little. I decided on a recipe I had actually made before. There are very few recipes I have not made from weeks past. And this one has been one of my favs. The actual recipe is Hidden Berry Cream Cheese Torte. I love it so because it does not need a water bath and comes out as perfect as any cheesecake I have ever made.
My inspiration for this twist on Dorie’s version comes from my very favorite ice cream flavor. Chubby Hubby by the geniuses at Ben and Jerry’s. The idea came to me sometime this summer. I had been wanting to make a Chubby Hubby cupcake, but couldnt figure out how to get the pretzel portion into a cupcake. While reading Southern Living, I came upon a recipe for a pretzel crust. BINGO! A pretzel crust, topped with a peanut butter layer, then a semi sweet chocolate ganache and topped with cheesecake.
Chubby Hubby Cheesecake
The recipe for the torte can be found here.
The recipe for the pretzel crust click here.
For the peanut butter layer, I used my kitchen aide to blend 1/3 peanut butter, 2 TB cream cheese and 1/3 cup powdered sugar together until smooth.
For the semi sweet chocolate ganache, I used 1/2 cup chocolate chips, 2 TB heavy cream. I heated the chips in the microwave, stirring every 20 seconds. I also heated the cream and then stirred it into the chips until smooth.
After the crust has cooled, spread the peanut butter layer on first, then pour the ganache on top of that and the cream cheese mixturre on top of the chocolate layer.
I know I am giving these directions kind of haphazardly, so if you want to make this and have questions, just ask!