Chase — 5 years ago(December 14, 2020 04:56 PM)

I made this up last week and it was pretty darn tasty!
Cheesecake Ingredients:
-2 x 8 oz bricks of room temp full fat cream cheese (I prefer Philly brand)
-1/2 cup sugar (I used Swerve since I'm still on Keto)
-1/2 tsp good quality vanilla extract
-2 large eggs
-1/4 cup powdered peanut butter (I used a low carb one)
PLEASE NOTE: I didn't use a crust, but feel free, if that's your preference.
Ganache Ingredients:
-1 cup heavy whipping cream
-3/4 cup cocoa powder (I used Dutch Process for the zero carbs)
-1/4 cup sugar (Again, I used Swerve)
-1/2 tsp instant coffee grounds
-1/2 tsp good quality vanilla extract
Cheesecake Instructions:
-Preheat oven to 350F
-Prepare either a 7 or 8 inch spring form pan or (in my case) 8 ramekins with cooking spray
-Bring a pot of water to a rolling boil (perform next steps while water is boiling (this is just for the water bath)
-Cream together the cream cheese, sugar, and vanilla extract. Be sure to scrape the sides of the bowl often and get it all really light and fluffy
-Add the peanut butter(use a sifter to break up chunks of peanut butter powder
-Add the eggs
-Mix batter until well combined, but don't over mix the eggs
-Pour batter into the baking dish of your choice
-Pour boiling water into a separate baking dish
-Place both the water and batter into the oven
-Cook for 25-30 minutes (depending on your oven's temperament) and check for done-ness (the cheesecake should have a firm jiggle. think boob jiggle
). Add a little time as needed
-Allow to cool to room temp.
Ganache Instructions:
-Bring a pot of water to a low boil and place in it a metal bowl (double boiler)
-Combine all ingredients and mix until all of the dry ingredients are dissolved and the mixture is velvety smooth
-Pour over cheesecake and place (covered) in the fridge for four hours or overnight (preferred)
Enjoy!
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