Peanut Butter Cheesecake II

After Susie and I were married I expanded the Payday Cheesecake program to include the good folks at Benton County Mental Health. They were grateful, and remained so even after they learned that just because they get paid twice a month, they were going to get one cheesecake and not two. This month they get dessert on the mid-month payday. I doubt they will feel slighted that they will be receiving the same recipe, for Peanut Butter Cheesecake, that I prepared for my co-workers a couple weeks ago.

The same recipe, with a twist. A variation really. Instead of raspberry jam to top the cheesecake, I went with a milk chocolate ganache. So, this post is really about making ganache.

I put 8 ounces of milk chocolate in a small mixing bowl. Then, over medium heat, I brought 3/4 cup heavy whipping cream and 2 tablespoons unsalted butter just to a boil. Immediately, the hot cream and butter was poured over the chocolate and whisked until smooth and shiny. Into the refrigerator to cool and thicken a bit.

After a couple hours, I poured some of the ganache on the top of the cheesecake, letting it spread close to the edge. There were tiny bubbles in the ganache and I neither knew how nor cared to try to smooth them out. I doubt anybody will notice, or care.

Bon appétit!