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Sunday, 17 November 2013

Happy Birthday Ed!

Another Happy Birthday post, this time for my hubby Ed.

This is a bit of a belated post as it was actually his birthday way back in October, though time constraints have prevented me from getting my posts done.

I really wasn't sure what sort of cake to do for Ed. I wanted it to be a bit different to the usual sponge that  he gets from me. Then I came across a recipe for a Peanut butter cheesecake and thought I'd give it a go. I know it's not really what you would do for a birthday cake but it certainly still went down well.
 
 

Here's how to make it yourself.

Ingredients:

For the base
  • 50g salted pretzels
  • 1tbsp cocoa powder
  • 50 unsalted butter, melted
  • 150 choc chip cookies

For the cheesecake filling
  • 1 Large egg yolk
  • 100g light brown soft sugar
  • 300g peanut butter
  • 200ml double cream, whipped to soft peaks
  • 250g Quark
  • 250g Mascarpone
  • 2 Large eggs

For the topping
  • 1 Pack of Caramel nibbles
  • 50g Dark chocolate (melted)

Method:

Heat the oven to 150c (130C fan).

Prepare the base by blitzing the pretzels, cookies and cocoa powder together in a food processor until they are fine crumbs. If you don't have a food processor, put the ingredients into a sandwich bag and bash with a rolling pin to get the same results. Then mix in the melted butter and stir (or pulse) until well combined.
Push the mix into the base of a 20cm tin (needs to be a loose bottomed tin). Level out the mix and put in the fridge to chill.

Whilst the base is chilling in the fridge, make the filling.
Begin by beating the Quark, Double cream, Mascarpone and sugar until smooth. Then beat in the peanut butter and eggs until the mixture is smooth.
The peanut butter needs to be room temperature to be mixed in properly, also, you may find this easier using an electric whisk or stand mixer.


Do not be tempted to over beat the mix at this stage or you will lose the texture from the whipped cream.
Spoon this mix over the chilled base and bake in the middle of the oven.
To help prevent the cheesecake drying out and cracking in the oven, place a roasting tin half filled with boiling water in the bottom of the oven whilst it is baking.
Bake in the oven for about 1 hour to 1 hour 10 mins, the cheesecake needs to be set, with a bit of a wobble in the centre.
Remove from the oven and gently run a knife around the outside of the cheesecake and leave to cool overnight in the fridge.
 


The next day, as you are getting ready to serve the cake remove it from the tin. For the topping, melt the dark chocolate and drizzle over the top of the cake. Whilst the chocolate is still runny place the Caramel nibbles on top of the cake in whatever pattern you like.

        

 
 
 

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