Yes, I'm still on my cheesecake buzz. After the success of the previous two mini cheesecake posts, why wouldn't I be? So here's my most recent offering: peanut butter cup cheesecakes.
One must understand, my brain works in a fairly non-linear fashion. I constantly imagine better and different ways of doing recipes, and invent new possibilities in my mind on a minute to minute basis. When I make one thing, it doesn't stop with the final product; it spurs my mind into imagine new things, usually starting with the though "hang on, what would happen if I....?"
The consistency of these cheesecakes is absolutely perfect: super creamy yet not too dense. The peanut flavour is nice and subtle, and complimented well by the chocolate base and glaze. There is also a nice combination of textures with the creamy cheesecake and glaze, crumbly base, and crunchy peanut topping.
You could of course use crunchy peanut butter if you want more crunch, but I'm not a fan of crunchy peanut butter. I'm sure this could work just as well with any kind of nut butter, such as almond or hazelnut.
There was no recipe this time last year.