Life's better with cake and a sprinkle of fairy dust
This week I experienced life without my precious set of digital kitchen scales. Any baker worth their salt will attest that this is probably the single most important piece of equipment in their kitchen. So you can imagine my horror when I discovered mine missing. I could only assume it was lost in transit when I taught a week’s worth of baking workshops at a local school. I was visibly upset at the loss, so the dear husband promised to bring me shopping for a new set at the weekend.
Meanwhile, I looked woefully at all the ingredients I had enthusiastically laid out on the kitchen counter to make this cheesecake. Thankfully, cheesecakes are generally quite forgiving bakes, so I mustered up all my eyeballing skills and baked on.
Boy, was I glad I didn’t let the loss of my kitchen scales stop me. This was very, very decadent and very delectable, and gone faster than my hips would have liked. I might have under-weighed the cream cheese a tad, but the creaminess of the peanut butter kind of made that a-okay.
Ingredients (Makes a 6-inch cake, 6-8 servings):
Oreo Crust –
Peanut Butter Cheesecake layer –
Chocolate Ganache –
Toppings, optional –
If pouring the ganache while in the tin, pop the cheesecake back in the fridge for the ganache to set before removal. Alternatively, remove the cheesecake from the tin or mold, set it on a serving platter and drizzle the ganache over the top like a glaze. Make sure to do this in one go and not go over twice, like I did, or you will end up with a uneven glaze. But it’s not the end of the world; all those toppings do cover a multitude of sins.