Milk Chocolate-Peanut Butter Cheesecake
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
Okie. I’m a few days late with my April Daring Bakers post. I have no excuses except that I just forgot when the posting date was.
I was excited to see that this months challenge was a Cheesecake since I’ve never made one, vegan or not. I’ve definitely eaten my share though. I was also happy that we could go with whatever flavor we wanted. I decided to go for Milk Chocolate and Peanut Butter. It was an unusual choice for me since I have never been a fan of anything milk chocolate. The peanut butter was a last minute decision and a good one at that. Just before I was pouring the cheesecake batter onto the crust I had the wonderful idea of spreading a nice layer of natural creamy peanut butter on the crust first.
As usual while I was baking the cheesecake I was sure it would be a total FAIL. Especially since I made up the recipe on the fly and have never made a cheesecake. I dutifully let it continue baking though and cooled it down properly in the fridge until set. I went off to my yoga class, came home and ate some quinoa and beans and then cut a slice of the cheesecake.
I first surprised at how well it set up. I was then surprised at how tasty it was. The chocolate was very light tasting and definitely “milky” with a nice hint of cinnamon. The peanut butter was a glorious addition although next time I make it I’ll spread more on. I’m really excited about this new recipe. It needs it’s little tweaks here and there like maybe more cream cheese and less tofu and a tad more sugar. It needs a bit more of that cream cheesey tang that I remember from real cheesecake. Overall I think this might turn out to be a great “base” recipe that I can change up the flavors however I want in the future.
p.s. sorry for the all BOLD post. I don’t even have my bold setting on as I type this. I’m too busy today to figure out why this is happening.