Recipe card: Snickers Cheesecake

Directions

• Step 1 PAN PREP:
• Step 2 Lay a 9″ parchment paper circle in the bottom of a 9″ Fat Daddio 2-piece pan. Bakers Joy everything.
• Step 3 CRUST PREP:
• Step 4 Process or crush the chocolate wafers and place in a large mixing bowl. Gently melt the butter. Slowly add the butter while stirring the crumbs until the crumbs are moist but not soggy. Dump into pan, spread evenly and pat into place with the backs of the fingers. Don’t press down too hard. No need to go up the sides.
• Step 5 FILLING:
• Step 6 Chop the 12 ounces of Snickers into 1/4 to 1/2 inch pieces, and spread them evenly on top of the wafer crumbs. Leave a margin around the edge.
• Step 7 Mix the Philly bricks low/medium until smooth, do not overmix.
• Step 8 Add the eggs one at a time and just incorporate after each.
• Step 9 Add the heavy cream, sour cream and vanilla and just incorporate after each.
• Step 10 Add the conf sugar, flour and pinch salt and just incorporate.
• Step 11 Don’t forget to spatula the sides of the bowl while you’re doing all this.
• Step 12 Using a spatula, put the batter through a large-mesh strainer into the pan over the Snickers chunks. Swirl the pan to completely cover all the chunks.
• Step 13 BAKING:
• Step 14 Bake on a sheet pan in 325 degree oven for 50 minutes. Leaving the oven door closed, shut the oven off and let the cheesecake sit inside for 60 minutes.
• Step 15 Put the cheesecake on a cooling rack and immediately run a thin sharp knife around the edge to separate the cheesecake from the pan (and prevent cracks).
• Step 16 Let the cheesecake sit (out of any drafts) until it reaches room temperature.
• Step 17 Loosely cover with foil and chill for 3-4 hours, overnight is better.
• Step 18 TOP LAYER (CHOCOLATE GANACHE):
• Step 19 Put the two portions of chocolate, the heavy cream and espresso in the top of a large double boiler. Stir gently until it’s ganache. You’ll know when.
• Step 20 Pour the ganache on top of the chilled cheesecake. Pick up the pan and swirl it gently to make sure the ganache covers the cheesecake and runs down between the cheesecake and the pan.
• Step 21 Chill for one hour or until ganache is set.
• Step 22 GARNISH:
• Step 23 Finely chop the 2 ounces of Snickers and 2 ounces of peanuts and dump them onto the center of the cheesecake.
• Step 24 SERVING:
• Step 25 Run that thin sharp knife around the cheesecake again to free the ganache from the pan.
• Step 26 Place the pan on an upside down bowl and gently, slowly press down on the top edge of the pan, working around evenly. Take your time, it’ll be worth it.
• Step 27 Admire your efforts for a second. As Sulu would say….OH my…..
• Step 28 Cut slices with a big sharp knife, wiping the blade after each cut. Dust each slice with confectioners sugar before serving.
• Step 29 ENJOY!
• Step 30 Watch the Lance sequence of Pulp Fiction, starting with Travolta catching the keys. You’ll know when the sequence is over.
• Step 31 PAIR WITH:
• Step 32 Coffee. Espresso. Samuel Smith’s Organic Chocolate stout. Stone Russian Imperial stout. Ice wine. Port. Cappucino. Ice cold water. And courtesy of Cosmopolitan, a wine: Lambrusco Amabile….(here’s the link: https://www.cosmopolitan.com/food-cocktails/a9622615/wine-candy-pairing-ideas/)
• Step 33 For the full tutorial go to: https://cheesecakemax.com/snickers-cheesecake-chocolate-wafer-crust-chocolate-ganache-top-layer-no-water-bath-no-springfrom-pan/