Yesterday I tried the peanut putter cheesecake at Pekara bakery in downtown Champaign. I like a lot of the things they make (and I like that they make and sell things based on my requests), and the PB cheesecake was okay, but not outstanding. I was a bachelor for the day, so I decided to try making a better one. I’ve never made cheesecake before, so I didn’t know what I’d end up with, but that didn’t stop me. I did cheat, though, and baked it in a store-bought granola pie crust, so it’s not a proper cheesecake. But I had too much filling, so I also baked a small crustless cheesecake in a 4″ springform.
I threw together:
2 packs of cream cheese
~1 cup crunchy, unsalted, unsweetened peanut butter
~2 Tb roasted chicory espresso
1 cup sugar
8 oz butter
1/4 tsp lemon juice
1 Tb water
I intended to add two tablespoons of flour, but I forgot.
I was computerless yesterday and none of our cookbooks had a PB cheesecake recipe. So I wasn’t really following a recipe (though I read several basic recipes before I started) and I was a little lax in measuring the PB and chicory. This was also part of an ongoing effort to come up with uses for roasted chicory. The Pekara cheesecake was a little lacking in body, and I theorized that a little chicory might help with that (I think it did). I started out mixing a bit of chicory and PB to see how far I could take it and then added that to the cream cheese. Coffee might work better than chicory (not that they taste at all alike), though I probably didn’t add enough chicory to test it well. I used what I had made and didn’t feel like brewing more.
Just adding the sugar seemed a little blah, so I decided to turn it into butterscotch. But my butterscotch recipe was on the aforementioned unavailable computer and none of our cookbooks have a recipe for it, so I tried to do that from memory too. : ) It turned out well enough to add to the cheesecake and while I haven’t tried the crusted one, the small one was pretty tasty. We’ll see what Alice thinks when she discovers it.