RASPBERRY-CHEESECAKE & CHOCOLATE-PEANUT DECADENCE

Peanut Butter Chocolate Chip Cake

2 ounces unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
3 ounces creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup semi sweet chocolate chips
DIRECTIONS
Preheat oven to 325F.
Grease three 9 x 1 1/2 inch pans.(I personally used just one 9 x 13 pan). Line your bottoms with parchement. Set aside.
Combine flour, baking powder, baking soda, and salt.
Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scarpe down the sides and mix for another minute.
Add half of the flour mixture and mix until incorportated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the chocolate chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes.

Chocolate Peanut Icing
5 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
1/8 cup granulated sugar
2 TBSP peanut butter
1 TBSP unsalted butter
Place the chocolate in a bowl and set aside. Heat the cream, butter, peanut butter and butter in a saucepan over medium heat. When hot, stir to disolve sugar and peanut butter. Bring to a boil. Pour the cream mixture over. Wait 5 minutes and stir the mixture until smooth. Place in fridge for about 5-10 minutes and place into a pipe bag.
Assemble:
Cut cake into square pieces. Place one piece on your plate. Pipe your icing just around the perimeter of the cake. Place another piece of cake on top. Again, pipe around the perimeter and follow up with one last piece of cake.

RASPBERRY SWIRL CHEESECAKE

For Crust:
4 oz unsalted butter
3/4 cup powdered sugar
1 egg yolk
1/2 tsp vanilla extract
2 cups flour
Filling:
1/3 cup raspberry jam
2 1/2 lbs cream cheese
2 1/2 cups sugar
2 TBSP flour
5 eggs
1 tsp vanilla
1 1/2 cups raspberries, pureed and strained
DIRECTIONS:
1. For the crust, cream together the butter and the powdered sugar. Add in the egg yolk and vanilla. Add in the flour and mix until you have a soft dough.
2. Line a 10 inch springform pan with parchment paper. Press the crust onto the bottom of the pan. Prick well with a fork. Bake in a 350F oven for about 10 minutes until the crust is golden brown. Cool the crust.
3. Meanwhile, cream the cheese and sugar untl soft. Add in eggs one at a time. Mix until incorporated and scrape down the bowl down occasionally. Add flour and mix well. Stir in the vanilla.
4. Spread the raspberry jam over the cooled crust coming about 1/2 inch from the edge. Pour in 1/3 of the cheesecake batter. Then drizzle half of the puree on top. Repeat with more cheesecake batter and then puree. Pour the last third of the batter on.
5. With a thin knife marble the cheesecake.
6. Bake in a water bath at 350F for approximately 2 hours.
7. Remove cake from water bath. Cool to room temperature and then chill over night.