Blackberry Farm

Friends of the Farm

Blackberry Farm Peanut Butter Cheesecake

Blackberry Farm Peanut Butter Cheesecake (Home version)

Yields 1 each, about 15 portions
9x13 inch casserole dish 
650g Cream Cheese
200g Golden Cane Sugar
9 ea Sheets Bronze Gelatin
60g Vanilla Extract
570g Heavy Cream, whipped to soft peaks

Cream together cream cheese, sugar, and peanut butter until smooth. Bloom the gelatin sheets in ice water until soft. Melt the gelatin in the vanilla extract and fold into the creamed mixture and then fold in the whipped cream. Pour into a 9x13 inch casserole pan. Allow to set in refrigerator for 2 hours. Garnish with dark chocolate and roasted peanuts.

Liz Miller, Pastry Chef