Double Dark Chocolate and Sugar Free Peanut Butter Cheesecake by Rich Lum

Rich Lum

Cooked in a 6 qt IP on HP

CRUST

6 ounces Slivered Blanched Almonds

2 teaspoons Cocoa

4 Tablespoons melted Butter

1 Tablespoon Stevia ( Optional) ...I forgot it

CHEESECAKE

16 ounces Philadelphia Cream Cheese (RT..Room Temperature)

½ cup Stevia

1 teaspoon vanilla

1 whole egg (RT)

2 egg yolks (RT)

¼ cup heavy whipping cream

5 ounces dark chocolate

5 ounces *sugar free peanut butter plus 2 tablespoons heavy whipping cream

Grease the bottom and sides of your springform pan. Cut and place a parchment paper round on the bottom of your push pan / spring form pan

CRUST

Place the Almonds into a food processor,...pulse until it resembles course sand.

Put crumbs into a bowl and mix in the Cocoa , the optional Stevia and the melted butter..mix together well

Dump the mixture into your push pan and form a crust on the bottom...press up the sides if you wish

Place pan in the freezer while making the batter

CHEESECAKE

Place 5 ounces of dark chocolate into a bowl..chips or bars. Use a microwave to melt the chocolate. Start with 1 minute and continue with 30 seconds at a time until completely melted..stir and allow to cool a bit

Place 5 ounces of Peanut Butter into a small bowl. Microwave for 15 seconds, stir. Add 2 tablespoons of heavy cream and microwave for 15 seconds. Continue until completely melted and smooth...allow to cool for a bit

In a large bowl mix the cream cheese and Stevia with an electric mixer until smooth

Add the heavy whipping cream, vanilla and cocoa ... mix well

Add the whole egg and barely beat it in.

Add the 2 egg yolk and barely beat them in.. Stir and fold to incorporate the yolks

Divide the batter into two medium bowls

Add the melted chocolate to the first bowl and stir to blend.. Mix well

Add the melted peanut butter to the second bowl and stir to blend...Mix well

Pour The Chocolate mixture into your pan. ( reserve 4 Tablespoons to decorate the top if you wish)

Carefully pour the peanut butter batter over the chocolate batter.

Place random dollops of the reserved chocolate batter of top of the cake.. I put the reserved batter in a small piping bag and did a spiral design on top.

Tap your pan gently on the counter top to release air bubbles

Cover your pan with a paper towel held on with a rubber band

Add 1 cup of water to your 6 qt pot. Put the trivet in. Make a foil sling to lower your pan and to remove your pan from the IP

Close and seal your lid

Set the pot to manual 38 minutes. Allow for a 15 minute NPR. Remove pan and set on a cooling rack ( remove the paper towel ) on your counter for at least 1 hour. Cover the pan with foil and put it in the fridge overnight. Please resist the temptation to eat it now...it's will be worth the wait.

* I was able to grind roasted peanuts at the grocery store and make fresh peanut butter

(RT)= Room Temperature

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