A Partin Life: Best Cheesecake EVER

By combining four recipes, I have come up with the perfect cheesecake! It has been tested and approved by 9 out of 10 pilots (the tenth one was allergic to peanuts). It's a not-too-sweet cheesecake with a dark chocolate glaze that is balanced out by the peanut butter cream cheese frosting. The flavors are paired perfectly so that it's not super sweet but it is still wonderfully.

It's an involved recipe that takes about 1.5 hours to make (chilling time included) but it makes a superb 10 inch cake which lasts about a week in the fridge (and any leftovers can be frozen). Be warned, there is no trading or substituting ingredients. I've tried to venture from the list and it just isn't the same.

Crust:
~1 1/2c (about 1 1/2 package) graham crackers, place in a zip lock and using a rolling pin, crush into fine pieces
~1/3c Brown Sugar
~1/3c Butter, melted (measure first, then melt)

Preheat oven to 350. Mix all ingredients in a small bowl with a fork. It should look wet but not mushy. Once mixed, press into a 10in springform pan. Press it from the middle out- making it a even layer of crust. Press any extras up onto the sides. Put into oven at 350 for 7 minutes. When done take out and cool at room temp.

Cheesecake: (No-bake)
~ 2 (8oz) packages of cream cheese (soft)
~ 2t lemon juice
~ 1 Pint heavy whipping cream (needs to be able to whip so half and half wont work. Already whipped cream will not work either, so don't even think about it. It must be heavy whipping cream)
~ 1/3c white sugar

In a kitchen aid, beat cream cheese and lemon juice until soft (I use the paddle attachment but the whisk will work). Add whipping cream and beat until batter becomes thick. You'll notice a change in texture. Add the sugar and beat until stiff (Check for correct texture by stopping the mixer and pulling up the paddle. If a peak forms and doesn't bend it's stiff enough.

*The thickness you reach will ultimately be what the pie will have. Since it's not being baked it will be a creamy texture; however, if it's too creamy it will be too hard to remove from the pan and you'll end up serving pudding-like pie pieces. You really can't over mix so just go for it.

Spoon the batter onto the cooled crust (if the crust is still hot, put in fridge for a few min). Using a spatula smooth the filling around to create an even layer. Put in the coldest spot in your fridge or temporarily in your freezer.

Glaze: Dark Chocolate
~2/3c Dark Chocolate (If using baking squares use 5oz semi-sweet)
~2T Heavy Cream (heavy whipping cream will work here or use half and half)
~4T Powdered Sugar (Sifted)
~4-5T Warm Water

This is the set up I use for the glaze. A heat resistant glass bowl (Pyrex) over about a cup of boiling water

Put chocolate squares in the bowl with the heavy cream and let sit for 3 minutes without stirring. While this is going on get the powdered sugar in the sifter and the warm water ready. Don't worry about the chocolate burning, it shouldn't be able to in this set-up.

Once it's melted add the sugar and stir. It will get thick and clumpy looking.

After the sugar is mixed in, begin adding the water 1 Tablespoon at a time, stirring after each addition. We're looking for "pouring consistency".

Once the right consistency is reached, remove from heat and pan. Set glass bowl aside and let cool slightly before adding to the cheesecake.

While it's cooling I make the frosting.

Peanut Butter Cream Cheese Frosting:
~ 1/4c Cream Cheese, softened
~ 2T Peanut Butter (a little goes a long way, measure)
~ 5T Powdered Sugar
~ 2-3T Milk
*This recipe only makes about 1c of frosting.

Put the first three ingredients in a mixing bowl (kitchen aid)

Mix on medium speed until all combined. Then add milk one tablespoon at time until it has the consistency of frosting.

I use a frosting gun to make the designs on the cake. It's a rich frosting so if you'd like the cheesecake less sweet, use less of the frosting.

Then:

Pour the glaze over the cold cheesecake and tap the pan on the counter (or help it get to the sides with a spatula working from the center out). Pouring the glaze all in the middle usually helps to make sure it spreads out evenly. Try to get an even coverage but realize that the hot glaze will cool and harden quickly over the cold cheesecake, so work quickly.