Home Baking Aces! These three cheesecakes will make you a dessert expert!

Peanut Butter Chocolate Cheesecake

Ingredients

Chocolate cake

2 1/2 cups medium-gluten flour

1 cup sugar-free cocoa powder

2 1/2 tsp baking powder

1 teaspoon baking soda

1/2 tsp salt

1 cup softened unsalted butter

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1 1/2 cups buttermilk

To make the peanut butter cheesecake:

16 oz cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup creamy peanut butter

Peanut butter frosting

1/2 cup unsalted butter, soft

1 cup creamy peanut butter

3 cups rock sugar

1/4 cup heavy cream

1 tsp vanilla extract

Preparation method

Preheat the oven:

Preheat oven to 325 ° F (165 °C). Grease and flour two 9-inch round pans.

To make a chocolate cake:

1 ️ ⃣ Take a medium bowl, add flour, cocoa powder, baking powder, baking soda and salt, and mix well.

2 ️ ⃣ In a large bowl, beat with cream and sugar until light and fluffy.

3 ️ ⃣ Add eggs one by one and beat well after each addition. Add vanilla extract and mix well.

4 ️ ⃣ Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting with the dry ingredients and ending with the dry ingredients. Stir until thoroughly combined.

5 ️ ⃣ Divide the batter equally between the two prepared pans.

To make the peanut butter cheesecake:

6 ️ ⃣ In a separate large bowl, beat the cream cheese until smooth.

7 ️ ⃣ Add sugar and beat until delicate. Add the eggs one by one, beating well after each addition. Stir in vanilla extract and peanut butter until well combined.

Layer the cake:

8 ️ ⃣ Tablespoons of peanut butter cheesecake mixture pour over the chocolate cake batter in each pan.

Roasting:

9 ️ ⃣ Place in the preheated oven and bake for 50-60 minutes until the cheesecake layer is set and a toothpick is inserted in the middle.

Frost after cooling:

1 ️ ⃣ 0 ️ ⃣ Allow the cake to cool in the baking pan for 15 minutes, then remove from the baking pan and move to the wire rack. Allow the cake to cool in the baking pan for 15 minutes, then remove from the baking pan and move to the wire rack and allow the cake to cool in the baking pan for 15 minutes.

To make the peanut butter frosting:

1 ️ ⃣ 1 ️ ⃣ In a large bowl, whisk together the butter and peanut butter until creamy.

1 ️ ⃣ 2 ️ ⃣ Gradually add the rock sugar, alternately add the whipped cream, and beat until light and fluffy. Stir in vanilla extract.

To frost the cake:

1 ️ ⃣ 3 ️ ⃣ Once the cake has cooled completely, place a layer of cake on a dinner plate. Spread a peanut butter frosting on top.

1 ️ ⃣ 4 ️ ⃣ Carefully place the second layer of cake on top, cheesecake side down. Coat the top and sides of the cake with the remaining peanut butter frosting.

Serve:

1 ️ ⃣ 5 ️ ⃣ Slice the chocolate peanut butter cheesecake and enjoy layers of rich chocolate cake, creamy peanut butter cheesecake, and delicious peanut butter frosting!

Delicious cheesecake with peanut butter and jelly

Ingredients

-2 cups Graham's cookie crumbs

-1/2 cup melted butter

-24 oz softened cream cheese

-1 cup sugar

-1 teaspoon vanilla extract

-3 eggs

-1/2 cup creamy peanut butter

-1/2 cup strawberry jelly

-Fresh strawberries for decoration

Preparation method:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a bowl, combine crushed cereal cookie crumbs and melted butter. Press into the bottom of a 9-inch springform die pan.

3. Take another bowl and beat the cream cheese, sugar and vanilla until smooth. Add eggs one at a time, mixing well after each addition.

4. Pour half of the cream cheese mixture over the dough.

5. In a small bowl, microwave peanut butter for 30 seconds until smooth. Drizzle half of the peanut butter over the cream cheese mixture.

6. Repeat in layers with the cream cheese and peanut butter mixture.

7. Drop a spoonful of jelly on top and stir with a knife.

8. Bake for 45-50 minutes until the center is mostly set.

9. Chill in the refrigerator for at least 4 hours or overnight after completely cooling.

10. Garnish with fresh strawberries before serving.

Preparation time: 20 minutes ■ Cooking time: 50 minutes ■ Relaxation time: 4 hours ■ Serving: 12 servings

Pineapple Condensed Coconut Milk Mini Cheesecake ? ?

Ingredients

Bottom material

1 cup crumbled cereal biscuits

1/4 cup sugar

1/4 cup melted butter

Stuffing

16 oz (450 g) softened cream cheese

1/2 cup sugar

1/2 cup refined coconut milk

2 large eggs

1 tsp vanilla extract

1 cup chopped pineapple, drained

Ingredients (optional):

Pineapple chunks

Toasted shredded coconut

Whipped cream

Production instructions

Prepare the oven and baking pan

Preheat oven to 325 ° F (165 °C).

Place paper muffins in a muffin tin.

Prepare the base material:

In a bowl, combine the crushed almond cookies with the sugar and melted butter until well incorporated.

Press about a tablespoon of crushed grain biscuit mixture into the bottom of each muffin tin.

Bake the base for 5 minutes and let it cool to prepare the filling.

Prepare the filling

In a large bowl, beat the cream cheese and sugar until the mixture is smooth and creamy.

Add the condensed coconut milk, eggs and vanilla extract. Stir until thoroughly combined.

Add the drained pineapple chops and gently mix well.

Roasting:

Pour the filling onto the cookie base in the muffin tins, almost filling each muffin tin.

Bake until the center of the cheesecake is mostly set, 18-20 minutes.

Cool to room temperature, then chill in the refrigerator for at least 2 hours until completely cooled and firm.

Decorate and Serve:

Before serving, add pineapple pieces and toasted shredded coconut to the top of each mini cheesecake.

Add a spoonful of whipped cream drizzle, if desired, to make your meal even more enjoyable.