Layered cheesecake - any advice?
It is my husband's birthday on Friday and he would like a layered peanut butter chocolate cheesecake. I've searched the boards and found much cheesecake wisdom, but nothing specifically about making layered cheesecakes. Has anyone had any experience with this? I've made chocolate cheesecakes before, but never tried peanut butter.
I'm hoping to keep it fairly simple - nice thick graham cracker crust with crushed peanuts, a layer of dark chocolate cheesecake, a layer of peanut butter cheesecake and maybe some chocolate ganache over the top.
I was wondering if the cheesecake layers will stay separate if I pour them on top of each other? Or if I should pour one layer in, chill to firm up and then pour the next layer on before baking?
I would just layer and bake but you still probably will have to refrigerate the chocolate layer as you mix the pb one.
It's not a cheesecake per se, but if you google Emeril's chocolate peanut butter pie, it sounds very much like what you're describing and is wonderful.
I have made a layered cheesecake (tho it's been a few years!), and the one I did had a significantly lighter in texture - and weight o nthe top than the bottom.
My concern with choc/PB layers, is they both are pretty heavy and dense - hopefully, enough that the bottom can 'hold' the top without it sinking in. If you have a kitchen scale, you might figure the weight of the layers, and have that help you figure out which should hold what up. I agree that for looks, it would be best to have chocolate on the bottom, but PB is pretty heavy, so I wonder if that will stay up on top. Just some thoughts.
You can certainly do a marbled, which if you don't find a layered recipe, I would do just so you don't have kinda-sinky-mixed-and-marbled-but-random if they don't stay seperate as layers.
Crushed peanuts inside the crust sounds great for texture. Yum!