Tin Roof Cheesecake
Submitted by rosie34
Creamy chocolate-swirled cheesecake loaded with chopped peanuts on a buttery graham cracker crust. Baked with a water bath for a crack-free, silky finish every single time.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
9 hrsIf you love that classic tin roof combo of chocolate and peanuts, wait until you taste it in cheesecake form.
A buttery graham cracker crust holds a tall, creamy filling made from two pounds of cream cheese, whipped light and mixed with heavy cream and a touch of cornstarch for that velvety, no-crack texture.
Chocolate sauce gets dropped in by the spoonful and swirled through the batter with a knife, creating gorgeous marble ribbons all the way through.
Once it cools, you hit the top with more chocolate sauce and a generous scattering of chopped peanuts for that salty crunch that makes this whole thing sing.
Chef Tips
- Run a knife around the edge of the cheesecake before it cools. This prevents the dreaded center crack as the cake contracts.
- Room temperature eggs and cream cheese are non-negotiable. Cold ingredients create lumps that no amount of beating will fix.
- The water bath keeps the oven humid, which is the secret to a smooth, creamy top instead of a dry, cracked surface.
- Let it cool overnight in the fridge. Cheesecake needs time to set, and patience here pays off with a cleaner slice.
Ingredients
Directions
Crust:
Mix first three ingredients and pat into 10 inch springform pan over the bottom and up the sides.
Beat the cheese until light.
Add sugar and beat again.
Add eggs, one at a time, beating after each.
Add cream, cornstarch, vanilla and mix well.
Stir in nuts (optional).
Pour into prepared pan.
Drop chocolate sauce in spoonful at a time and swirl with a knife.
Bake at 350℉ (180℃) F for 1 hour or so with a pan of water at the bottom of the oven to keep the humidity high.
Cake is done when edges are firm but middle is still somewhat soft.
When possible let the cake cool in the oven with the door ajar but run a knife around the edge of the cake to loosen from pan BEFORE it cools or it will crack down the middle.
Cool several hours or overnight.
Top with more chocolate sauce and peanuts.
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