Cinderella Cheesecake
Submitted by Ratcliffe
Peanut butter cheesecake baked inside a fudgy brownie crust with a sour cream topping. A rich, chocolate-meets-peanut-butter dessert worthy of a glass slipper.
YIELD
1 cakePREP
60 minCOOK
60 minREADY
2 hrsThis cheesecake walked into the ball and stole the whole show.
A fudgy brownie batter lines the bottom and sides of a springform pan, creating a chocolate shell for a creamy peanut butter cheesecake filling made with brown sugar, sour cream, and eggs.
As it bakes, the brownie edges sink down to form a dark, crackly ring around the golden filling. A smooth sour cream topping goes on at the end for one final layer of richness.
It’s the kind of dessert that makes people go quiet on the first bite.
Chef Tips
- Beat the eggs and sugar for the brownie batter a full 4 minutes. That ribbon stage gives the crust its structure.
- Freeze the baked bottom crust for 15 minutes before spreading brownie batter up the sides. It prevents the base from crumbling.
- Don’t overbeat the cheesecake filling once you add the flour. Mix just until combined to keep the texture silky.
- Let the cheesecake cool gradually in the turned-off oven with the door cracked to avoid cracks on the surface.
Ingredients
Directions
For the crust: Preheat oven to 350℉ (180℃).
Grease a 9-inch springform pan.
Dust with flour.
Melt unsweetened chocolate and butter in small saucepan over low heat.
Cool.
Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
Beat in melted chocolate mixture, vanilla, and chopped chocolate.
Add flour and baking powder.
Mix until just blended--do not overbeat.
Spread 1 cup brownie batter over bottom of pan.
Bake until firm, about 17 minutes.
Cool baked crust in freezer for about 15 minutes.
Maintain oven temperature.
For the filling: Blend cream cheese and sugar until smooth.
Add eggs and sour cream.
Add peanut butter and flour.
Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
Pour in filling, which will not be as high as brownie batter.
Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling. (About 50 minutes)
For topping: Blend sour cream and sugar.
Spread on top of cheesecake to within ¾ inch of edge.
Bake cheesecake 3 more minutes.
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