Salted Peanut No-Bake Cheesecake

This weekend I came home with 20 lbs of sugar, enough flour to antique all of Chi Mega and its alumnis, and more Crisco than any ten rounds of Crisco Twister could ever use. Um, the last two descriptions should not be taken as an insight into my college years. It does however mark the start of high baking season. And to ease everyone into it I’m starting with a no-bake cheesecake. This is an easy recipe that can be thrown together in twenty minutes and refrigerated up to three days before serving.

This year I’m going to attempt to keep the craziness contained by simplifying my repertoire. That said, I’m opening it up. If anyone has any dessert requests they want to see made on ES this year — let me know by leaving me a note in the comment section.

Salted Peanut No-Bake Cheesecake

Crust
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter, melted

1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside

Cheesecake

¼ cup water

1 tablespoon powdered gelatin

2 ¼ cups heavy cream

1 pound cream cheese, softened

¼ cup creamy peanut butter (homemade or store bought)

2/3 sugar

¼ teaspoon salt

1 teaspoon vanilla

1. Sprinkle gelatin over water and set aside to bloom. Place softened gelatin in the microwave for 10 seconds or until it becomes completely dissolved. Set aside.
2. Beat heavy cream until medium peaks form. Set aside.
3. In a separate bowl add cream cheese, peanut butter, salt, sugar, vanilla and beat with a paddle attachment until smooth, approximately 3 minutes. Add in gelatin mixture and fold until combined.
4. Add one cup of cream cheese mixture to heavy cream and gently fold until slightly combined. Continue to add in cream mixture one cup at a time. When both mixtures become one, fold until combined.
5. Pour mixture into pan an 8 inch springform pan or Chicago Metallic’s Mini Cheesecake Pan and refrigerate for at least 6 hours to set or overnight for best results.

Chocolate Sauce
4 oz. of semi-sweet chocolate, chopped
4 tablespoon of unsalted butter
1 tablespoon light corn syrup

1. Add chopped chocolate and butter in a heat proof bowl and place over water (not on water) and stir occasionally. Remove from heat when chocolate and butter is melted and combined. Allow to cool until chocolate is cool when a dab is placed on your lip, about 5-8 minutes. Add corn syrup and stir.

Assembly:
1. Remove cheesecakes from mold and pour slightly cooled chocolate sauce on top. Lightly sprinkle fleur de sel on top.

Notes:
If you are making these ahead of time to store, do not finish with chocolate sauce until 20 minutes before serving.