Any Home Bakers Here?

[DigMyChicks]

This one was awesome!

View attachment 1721992

It looks awesome

Update on the cheesecake: baked up fine and is waiting in the fridge for me to do the chocolate ganache topping.

Can’t wait to see it!

 

[Aria]

Nice Cheescake....Do we have recipe? Aria

 

[N F C]

Chocolate Peanut Butter Cheesecake

Crust:
2 Cups Oreo crumbs (about 20 crushed Oreo cookies)
4 Tab. unsalted butter, melted

Filling:
32 oz. cream cheese, softened
1 1/3 Cups sugar
4 eggs
1 Cup smooth peanut butter
2 tsp. vanilla extract
1/3 Cup heavy cream
1 1/4 Cups mini chocolate chips

Ganache:
1/2 Cup heavy cream
1 1/2 Cups milk chocolate chips

Preparation
Coat 9" springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with 2 layers of aluminum foil, bring the foil up the sides and make sure it is tight (don't want water getting in during the water bath).

Crust
* Crush cookies in a food processor until fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.

* Press the mixture into the bottom of the springform pan and set in the fridge to firm up while making the filling.

Filling
* Preheat the oven to 350*.

* Beat softened cream cheese with sugar until smooth.

* Mix in peanut butter, heavy cream and vanilla.

* Add eggs one at a time beating after each addition just to combine. Do not over mix.

* Stir in chocolate chips and spread mixture over the chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water in the roasting pan about a quarter way up.

* Bake 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of the springform pan with foil if it starts browning too quickly.

* Remove cheese cake from the water bath and set on a cooling rack to cool. Remove the foil and refrigerate at least 5 hours or overnight.

Ganache
* When the cake is completely cooled run a thin knife around the edges and release the ring of the springform pan, transfer cake onto a serving plate.

* On medium heat bring heavy cream almost to boil. Put the chocolate chips in a heatproof bowl and pour cream over the chocolate, stir until the chocolate is completely melted. Let cool slightly. Ganache should be pourable but not too thin.

* Spread the ganache on top of the cheesecake and let drip down the sides. Let ganache set slightly and garnish with chopped peanuts or coarsely chopped Reese's peanut butter cups.

* Set in the fridge until ready to serve.

 

[ronott1]

Penny, Thanks. I really did not want to do. Thanks again, Aria

I use Vimeo. It is free for smaller videos

 

[ronott1]

View attachment 1722416

Chocolate Peanut Butter Cheesecake

Crust:
2 Cups Oreo crumbs (about 20 crushed Oreo cookies)
4 Tab. unsalted butter, melted

Filling:
32 oz. cream cheese, softened
1 1/3 Cups sugar
4 eggs
1 Cup smooth peanut butter
2 tsp. vanilla extract
1/3 Cup heavy cream
1 1/4 Cups mini chocolate chips

Ganache:
1/2 Cup heavy cream
1 1/2 Cups milk chocolate chips

Preparation
Coat 9" springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with 2 layers of aluminum foil, bring the foil up the sides and make sure it is tight (don't want water getting in during the water bath).

Crust
* Crush cookies in a food processor until fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.

* Press the mixture into the bottom of the springform pan and set in the fridge to firm up while making the filling.

Filling
* Preheat the oven to 350*.

* Beat softened cream cheese with sugar until smooth.

* Mix in peanut butter, heavy cream and vanilla.

* Add eggs one at a time beating after each addition just to combine. Do not over mix.

* Stir in chocolate chips and spread mixture over the chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water in the roasting pan about a quarter way up.

* Bake 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of the springform pan with foil if it starts browning too quickly.

* Remove cheese cake from the water bath and set on a cooling rack to cool. Remove the foil and refrigerate at least 5 hours or overnight.

Ganache
* When the cake is completely cooled run a thin knife around the edges and release the ring of the springform pan, transfer cake onto a serving plate.

* On medium heat bring heavy cream almost to boil. Put the chocolate chips in a heatproof bowl and pour cream over the chocolate, stir until the chocolate is completely melted. Let cool slightly. Ganache should be pourable but not too thin.

* Spread the ganache on top of the cheesecake and let drip down the sides. Let ganache set slightly and garnish with chopped peanuts or coarsely chopped Reese's peanut butter cups.

* Set in the fridge until ready to serve.

Nice!

 

[DigMyChicks]

View attachment 1722416

Chocolate Peanut Butter Cheesecake

Crust:
2 Cups Oreo crumbs (about 20 crushed Oreo cookies)
4 Tab. unsalted butter, melted

Filling:
32 oz. cream cheese, softened
1 1/3 Cups sugar
4 eggs
1 Cup smooth peanut butter
2 tsp. vanilla extract
1/3 Cup heavy cream
1 1/4 Cups mini chocolate chips

Ganache:
1/2 Cup heavy cream
1 1/2 Cups milk chocolate chips

Preparation
Coat 9" springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with 2 layers of aluminum foil, bring the foil up the sides and make sure it is tight (don't want water getting in during the water bath).

Crust
* Crush cookies in a food processor until fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.

* Press the mixture into the bottom of the springform pan and set in the fridge to firm up while making the filling.

Filling
* Preheat the oven to 350*.

* Beat softened cream cheese with sugar until smooth.

* Mix in peanut butter, heavy cream and vanilla.

* Add eggs one at a time beating after each addition just to combine. Do not over mix.

* Stir in chocolate chips and spread mixture over the chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water in the roasting pan about a quarter way up.

* Bake 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of the springform pan with foil if it starts browning too quickly.

* Remove cheese cake from the water bath and set on a cooling rack to cool. Remove the foil and refrigerate at least 5 hours or overnight.

Ganache
* When the cake is completely cooled run a thin knife around the edges and release the ring of the springform pan, transfer cake onto a serving plate.

* On medium heat bring heavy cream almost to boil. Put the chocolate chips in a heatproof bowl and pour cream over the chocolate, stir until the chocolate is completely melted. Let cool slightly. Ganache should be pourable but not too thin.

* Spread the ganache on top of the cheesecake and let drip down the sides. Let ganache set slightly and garnish with chopped peanuts or coarsely chopped Reese's peanut butter cups.

* Set in the fridge until ready to serve.

Beautiful, my guys would love that!

 

[N F C]

Beautiful, my guys would love that!

Give it a try DMC!

 

[DigMyChicks]

Give it a try DMC!

When I feel brave enough I will

 

[pennyJo1960]

Would love it but too much sugar The son and I can have not BF Not Fair

 

[BullChick]

I wasn’t crazy about the chocolate chip banana bread (I guess I only like it with walnuts), but I’m going to make banana biscotti, and (oh my goodness, I wish I had walnuts!! ) I think I’m adding chocolate chips... so none for the dog.