Chocolate Cheesecake and Peanut Butter Cheesecake with Toasted Hazelnuts

Chocolate Cheesecake and Peanut Butter Cheesecake with Toasted Hazelnuts

Peanut Butter and Chocolate? Oh yeah!  This bite is going to make you smile and your guests heads explode from all this flavor!

Enjoy!

Fire it up!!!!

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Ingredients/Chocolate Cheesecake

3 lbs cream cheese

12 oz dark chocolate

24 oz sugar
2 oz cornstarch
12 oz sour cream
6 eggs

Method/Chocolate Cheesecake

Preheat oven to 275o.

Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items one at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition.

Melt chocolate in a bowl over hot water bath until smooth. Once chocolate is melted, slowly add to cream cheese mix.

After all items are well mixed, a flavor element can be added to the cheesecake (for example, 500 g of mango puree, or any other type of puree, or pieces of items such as coconut).

Line a half-sheet pan with waxed paper and pour the mixture into the pan. Bake in a 275o oven until the mixture is set, about 30 minutes (it shouldn’t be browned). Cool, then put the pan into the freezer. Once it is frozen hard, after about 3 hours, remove from the freezer and cut into 1-inch squares (or any other shape).

Ingredients/Peanut Butter Cheesecake

2 lbs cream cheese 1 lb peanut butter 24 oz sugar
2 oz cornstarch

12 oz sour cream 6 eggs

Method/Peanut Butter Cheesecake

Preheat oven to 275 degrees F.

Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items one at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition.

Line a half-sheet pan with waxed paper and pour the mixture into the pan. Bake in a 275o oven until the mixture is set, about 45 minutes (it shouldn’t be browned). Cool, then put the pan into the freezer. Once it is frozen hard, after about 3 hours, remove from the freezer and scoop into 1oz balls (or any other shape).

Ingredients/Toasted Hazelnuts

1 cup hazelnuts

Method/Toasted Hazelnuts

Toast nuts on a sheet pan in a 325o oven until golden brown, about 15 minutes. Remove from oven and cool, then finely chop nuts and reserve.

Assembly

Alternate two squares of each cheesecake on a skewer (a total of four pieces). Roll the skewered cheesecake in chopped hazelnuts.

Chef Notes

You can make the cheesecake squares up to two weeks in advance and freeze. When ready to use, thaw for about 20 minutes.

Variations

It’s easy to change the cheesecake flavors and give this dish a completely new personality. For example: Lemon Mint Cheesecake and Raspberry Cheesecake squares can be dipped in egg white, then sprinkled with lemon zest and chopped mint.

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