cake14This combination outgrew my expectations! First I was afraid the cake would be too sweet, and then I was afraid that I messed up the measurements for the chocolate bottom because I was basically going with a hunch. But most of all I was just afraid that cheese and peanut butter are flavors that don’t go together well. I was wrong again!
This is definitely one of the heaviest cakes I made in a while. And I don’t only mean heavy in calories but once you lift the platter you will know what I mean.
I have used white farmer’s cheese from the Polish store (it’s packed in cute little buckets). But you can replace it with cream cheese. When it comes to cheesecake I still prefer to use the farmer’s cheese just like my mom would.
It’s best for the cheesecake to rest in the fridge overnight before you serve it (or at least 6 hours).
The night before I prepared the base, cheese filling and baked it and the following day I finished the glaze and whipped cream.

Serving – 16 slices
Preparation – 2 hours (plus overnight resting)
Baking – 2 hours
Calories for one slice – 789

Chocolate brownie bottom:
1 stick/ ½ of unsalted butter, sliced
5 oz/ ¾ cups of semisweet chocolate, chopped
1 cup of sugar
2 eggs
Pinch of salt
1 cup of all purpose flour
1 cup of salted peanuts

Cheese filling:
2lb2oz of farmer’s cheese
8oz of mascarpone cheese
1 cup of peanut butter (smooth)
1 cup of sugar
4 large eggs
3 tablespoons of potato flour
3 tablespoons of sour cream
½ teaspoon of vanilla extract

Chocolate glaze:
12 oz of semi-sweet chocolate, chopped
1 cup of whipping cream

Peanut butter whipped cream:
1 cup of whipped cream
½ cup of peanut butter (creamy)
¼ cup of powder sugar

Chocolate bottom
chocolate with peanuts1

Prepare a sauce pan that will fit a heatproof bowl to melt the chocolate with butter. Make sure that the water doesn’t touch the bottom of the heatproof bowl.
Bring the water to a boil and change the heat to low. Place the bowl over the simmering water and add the chopped chocolate and diced butter. Whisk the mixture constantly.
kolaz chocolate bottom

Put it aside and add sugar. Whisk it and then add eggs, one at a time, and whisk all the ingredients together. Add a pinch of salt and then sift the flour and add it to the remaining ingredients.
Transfer the peanuts into a food processor and process them for one minute until well ground.
Add the ground peanuts to the chocolate mix.

Prepare the 10,5 inch/26 cm spring form, put the parchment paper on the bottom part and close the spring with the paper sticking out. This way it will be easier to remove the paper after it’s baked.

Preheat the oven to 350F/175C. Pour the chocolate mix into the spring form and bake it for 15 minutes. Take it out and while it is cooling down prepare the cheese filling. Don’t turn the oven off.

Cheese filling
cheese mix3

Beat the farmer cheese and mascarpone cheese in the mixer for about 1 minute.
Add the peanut butter and mix it for 30 more seconds.
Add the sugar and the potato flour, sour cream and vanilla extract.  Start adding eggs, one at a time. Beat on low speed until they are incorporated. Use your baking spatula to scrape off the cheese from the sides of the bowl so that you mix in all the ingredients evenly.

kolaz cheese filling

Transfer the filling onto the baked chocolate bottom.

Put the cheesecake on the lower medium rack in the oven and bake for 15 minutes in 350F/175C and then decrease the temperature to 250F/120C for another 1h15 minutes. Don’t take out the cheesecake once it’s cooked but open the door slightly and let it sit for another 30 minutes. Transfer it to a rack and let it cool down completely for one hour. Run a knife around the sides of the spring form to release the cake and then open the form. Refrigerate overnight.

Chocolate glaze
Prepare the topping the next day or at least one hour before serving.
Transfer the heavy whipping cream to a saucepan and bring to boil temperature.

kolaz chocolate glazePut your chocolate in a heatproof bowl and pour the hot cream over it. Let it start melting by itself for few seconds and then whisk it all together until well combined.
Take your cheesecake out of the fridge and spread the chocolate glaze over the cake.

kolaz glaze layer

Even it out and put back in the fridge for at least 30 minutes.

Peanut butter whipped cream
Prepare your whipped cream. Add the heavy cream to your mixing bowl and start whisking for few minutes until the cream thickens up. Add the powder sugar and ½ teaspoon of vanilla extract and mix it all together for few more seconds. Turn your mixer off and add the peanut butter and mix it gently with a wooden spoon.

kolaz garnish

Transfer the whipped cream to a piping bag and decorate your cake.



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