![]() When measuring out the peanut butter, spray the measuring cup with cooking spray so that the peanut butter releases easily from it. Technique Tip: Do not overbeat the cream cheese or your cake will lose structure. If you have a little extra filling leftover after transferring it to the crust, place it in a ramekin and chill it briefly before enjoying - it’s the perk of being the chef and you deserve it. No one will believe that this beauty was”baked” in the refrigerator - and we won’t tell if you don’t. And the combination of it, plus the crispy cookie base and the sprinkling of crunch salty peanuts around the cake’s perimeter, is fantastic (you’re welcome). The combination of tangy cream cheese and the sweet and salty peanut butter is just too good to be true. The filling is assembled in a stand mixer or with a hand mixer and consists of nothing more than cream cheese, peanut butter, sugar, heavy cream, vanilla and salt. Oh and did we mention that it gives you all the tangy, rich, creaminess of its baked brethren with about ¼ of the work and no stress or anxiety whatsoever? You’d think we were pulling your leg, but we’re not! A no-bake cheesecake is easy-peasy to assemble, gorgeous to behold and delicious to eat.įirst, make an easy chocolate cookie crust and press it into the bottom of a springform pan - we like to line both the bottom and sides of the pan for easy release. But what if we told you that you could satisfy all your cheesecake longings with a no-bake one that is assembled in mere minutes (sans eggs, thank you very much). If you’re a cheesecake lover, but have always been a bit intimidated by, or nervous about, the process of making one, we get you! Water baths, long bake times and the fear of a cracked top are indeed scary.
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