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Ингредиенты
- 3 ounce unsweetened chocolate minced
- 1/4 c. unsalted butter cut into small pcs (1/2 stick)
- 1/2 c. sifted all purpose flour
- 1/8 tsp salt
- 1/8 tsp baking pwdr
- 2 lrg Large eggs
- 1 c. firmly packed golden sugar
- 1 1/2 tsp vanilla extract
- 1/2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, finely minced
- 12 ounce cream cheese room temperature
- 1 c. firmly packed golden sugar
- 3 lrg Large eggs
- 1/2 c. lowfat sour cream
- 1 1/3 c. creamy peanut butter (don't use old-fashioned or possibly freshly grnd), about 12 ounces
- 3/4 c. lowfat sour cream
- 2 tsp sugar
- 1/2 c. creamy peanut butter
Инструкции
- For crust:Position rack in center of oven and preheat to 350F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan lightly with flour, tap out excess.
- Heat unsweetened chocolate and butter in heavy small saucepan over low heat. Cold. Blend flour, salt and baking pwdr in small bowl. Using electric mixer, beat Large eggs and sugar in medium bowl till slowly dissolving
- ribbon forms when beaters are lifted, about 4 min. Scrape down sides of bowl. Beat in melted chocolate mix, vanilla and minced chocolate.
- Add in dry ingredients and mix till just blended; don't overbeat.
- Spread 1 c. brownie batter over bottom of prepared pan. Bake till hard,
- about 17 min. Cold baked bottom crust in pan in freezer, about 15 min. Maintain oven temperature.
- Meanwhile, prepare filling:Blend cream cheese and sugar in processor till smooth. Add in Large eggs and sour
- cream and process using on/off turns till mix is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut butter using on/off turns.
- Using small knife, spread remaining brownie batter proportionately around sides of pan, sealing batter to bottom crust. Pour in filling, that won't be as high as brownie batter. Bake till center of cheesecake is gently set and brownie sides have fallen to create a 1-inch-wide ring around filling, about 30 min.
- For topping:Blend lowfat sour cream and sugar in small bowl. Spread proportionately atop cheesecake to within 3/4 inch of edge. Bake cheesecake 1 more minute.
- Set cake on rack. Using small sharp knife, cut around top edge of cake to
- loosen from pan sides. Cold completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of peanut butter around edge of lowfat sour cream. Chill cake till rosettes are hard, about 30 min. Cover pan tightly with foil and refrigerateovernight.
- (Can be prepared 1 day ahead.)
- Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and serve.
- Serves 12.
