Cheesecake: A recipe with an image, some words and three sounds.

Peanut Butter Cheesecake
This image is of the first Faux-Reese’s Peanut Butter Cup cheesecake that I made – it is gluten free. This recipe is for the second – it is not gluten free as the base is made of glutenous pretzels. If you can get gluten free pretzels use them and you have a gluten free recipe as well).

‘ingredients- base

200 grams pretzels, ground finely save for a handful (I kept aside 23, your experience may differ)
100 grams butter, melted

‘ingredients – filling
1 kilogram cream cheese, softened (room temperature here in Darwin is 30ºC – softens in about an hour out of the fridge)
200 gram caster sugar (caster sugar = fine white sugar – not icing sugar)
250 grams peanut butter (I used smooth – you may like chunky)
5 eggs, large (I’m lucky in that mine are from a friend’s chooks* – the chooks are lucky as they are free range)

‘ingredients – topping
50 grams caster sugar
200 grams dark chocolate (80% works well)

‘structions – oven
– preheat to 160ºC

‘structions – base
– melt butter in double boiler (I use two small saucepans, one with a wee bit of water, the other nested on top with a lid)
– pour melted butter over finely ground pretzels, mix thoroughly
– press this mixture into the base of a springform pan
– press non-ground pretzels into the base
sound of the mixing
– set aside saucepan that had butter in it for the chocolate topping

‘instructions – filling
– combine cream cheese, peanut butter and sugar into a mixing bowl
– beat with a mixer (you could use a spoon of some sort – you’d be tired) until well combined
– when well combined, add eggs one at a time and beat until combined
– repeat with eggs until all eggs are in the filling
sounds of the mixing
– pour filling over base in springform pan
– bake in over for 1 hour
– remove from oven

‘structions – topping
– whilst cheesecake is in the oven
– add 50 grams caster sugar to buttered saucepan, heat directly on stove on low until caramelised, whisk until smooth
– break up chocolate, add to sugar mixture, place on top of saucepan containing water
– cover saucepan, melt chocolate
– whisk mixture until smooth, well combined and creamy
sound of whisking
– after cheesecake is removed from oven as per above, let sit for 15 minutes
– cover cheesecake with chocolate mixture, being sure to get chocolate into any cracks that may form
– smooth topping as much as possible
– put into fridge over night

Further ‘structions
– remove from fridge, slice
– consume
– repeat until you can’t any more

*chooks = chickens

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One Response to Cheesecake: A recipe with an image, some words and three sounds.

  1. Abi says:

    Looks good…

    Interesting idea including the sound of the mixing and the sound of the whisking in the post. I guess the sounds made it real…

    Bon appétit.

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