nutty monk
— almond cheesecake
everybody’s childhood favorite flavor combo given its most crave-worthy glow-up yet — two great tastes never tasted so great together
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products helpful in making this treat
kitchen scale
food processor
9” springform pan
parchment paper rounds
hand mixer
pure vanilla extract
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nutty monk
— almond cheesecake
makes one 9-inch cake
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INGREDIENTS
100g chocolate wafer cookies (or chocolate graham crackers)
50g salted roasted peanuts
4 tablespoons butter, melted
20 oz. cream cheese, room temperature
1/2 cup (135g) peanut butter
1 tablespoon pure vanilla extract
1/4 teaspoon salt
3/4 cup sugar
1 egg + 1 yolk, room temperature
CHOCOLATE GANACHE
1/2 cup heavy whipping cream
6 oz. semi-sweet baking chocolate, finely chopped
pinch of fine sea salt
whipped chocolate ganache, mini peanut butter cups, and chopped peanuts for topping, optional
INstructionS
With the rack set to center, preheat the oven to 350.
Wrap the outside of an 9-inch springform or removable-bottom pan with two layers of foil. Lightly brush the pan with softened butter and line the bottom and sides with parchment.
In the bowl of a food processor, pulse the cookies and nuts until broken up, then add the sugar and process until sandy. Drizzle in the butter and pulse until uniformly moistened. Pour the mixture into the pan and press the crumbs evenly into the bottom of the pan with a flat measuring cup or glass.
Bake the crust for 12 minutes. Remove from oven and cool to room temperature.
Lower the temperature to 275, and move the rack to the lower third of the oven.
Put a kettle of water on to boil.
In a small bowl, break up the eggs with a fork. Set aside.
In a large bowl, use a hand mixer to beat the cream cheese on lowest setting until smooth. Add the peanut butter, sugar, vanilla and salt, and mix until incorporated. Add the eggs and stir with a silicone spatula, scraping the sides and bottom of the bowl regularly, until fully incorporated. Tap the bowl gently on the counter a couple of times to release air bubbles.
Brush the parchment lining the sides of the baking pan lightly with butter. Pour the batter into the pan and shake the pan gently to level and release air bubbles. Place the pan into a roasting pan or large baking dish (put parchment under the dish to prevent scratches or discoloration from the foil). Transfer the roasting pan to the oven. Carefully pour boiling water into the roasting pan to a depth of half the springform pan. (Be very careful not to splash boiling water when you slide in the oven rack.)
Bake for 70 minutes. Without opening the door, turn off the oven and wait 1 hour. Open the oven door halfway and wait another 30 minutes. Remove the cheesecake from the oven, remove the foil, and allow the cheesecake to cool to room temperature (at least 2 hours).
Cover the thoroughly cooled pan with a plate and refrigerate overnight (or at least 8 hours).
Run a knife around the outside of the parchment, then release and remove the ring of the springform pan and peel off the parchment. Transfer cheesecake to a serving plate and top with chocolate ganache.
To get neater slices, dip the knife in very warm water and wipe dry between each cut.