Since we last talked, I have: packed four months worth of clothes, shoes, and toiletries into a single suitcase; lost said suitcase sometime during my three flights to get across the Atlantic; worn the same outfit for 5 days in a row as a result of this occurrence; quadrupled my daily walking average as I try to learn every inch of this new city; and made it my life goal to visit any and every bakery in the city of Copenhagen (which is a lot).
And it rocks! Seriously though…Copenhagen. It’s a dream. If you’ve been here before, you’re a lucky duck. If you haven’t yet, start saving because it needs to be on your travel list like yesterday. Oh, and get used to four months of me gushing about this place, because I think I might be in love.
I’ve made a lot of baked goods in my life. Take a look at the recipes archives if you don’t believe me. Cookies, brownies, pies, tarts… I’ve made them all. So when I’m told that something I’ve made is the best ever? Well, that kind of compliment certainly says a lot. And that, my friends, is exactly how this cheesecake was described.
If you’re a longtime reader of this site, you might recognize this recipe. That’s because I posted it a little over a year ago with some seriously awful pictures that don’t even come close to doing this amazing recipe justice. So here it is in all its chocolately, peanut buttery glory all over again. You’re welcome.
This tastes like a decadent, fat filled, out of this world dream, and yet it’s made primarily of greek yogurt, peanut butter, eggs, and some sugar. And that sinful chocolate topping? Nothing but cocoa powder, banana, and a bit of powdered sugar. I’m serious when I say you need to make it. Ready, set, GO!
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Peanut Butter Chocolate Greek Yogurt Cheesecake
Adapted from this recipe
For the graham cracker crust:
about ten sheets of graham crackers
1 egg white
1 Tablespoon oil
1-2 Tablespoons almond milk
For the cheesecake:
2 cups fat free plain Greek yogurt (I used Chobani)
1/2 cup sugar
pinch of salt
2 tsp vanilla extract
1 tablespoon cornstarch
1/2 cup peanut butter
For the chocolate layer:
1/4 cup cocoa powder
1-2 tablespoons powdered sugar
To make the crust, pulse graham crackers in a food processor until they are crumbs. Add egg white, then pulse until the mixture clumps together. Add the oil and 1 Tbsp. milk and pulse until the mixture begins to stick when pressed between two fingers (add another Tbsp. milk if needed). Press the crust into the bottom and up the sides of a greased 9 inch springform pan.
Preheat oven to 350F. In a blender or food processor, combine the yogurt, sugar, salt, eggs, vanilla, cornstarch, and peanut butter and blend until smooth. Pour filling over the crust in the pan, and bake for 35 minutes.
While the cheesecake is cooking, combine the banana, cocoa powder, and powdered sugar in the food processor and blend until smooth. It will thicken once chilled, but if it is too thin, add more cocoa powder, one tablespoon at a time. Let chill in the refrigerator.
When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t overbake.
Once the cheesecake has cooled down, spread the chocolate layer on top until smooth. Chill for 2-3 hours in the fridge before releasing from the springform.