Peanut Butter Icebox Cheesecake
No-bake cheesecakes-which use gelatin to set them firm-can be a dubious affair. We set out to create an icebox cheesecake with a supple, creamy texture-and great flavor too.
Why This Recipe Works
We wanted our Peanut Butter Icebox Cheesecake recipe to have a supple, creamy texture—and great flavor too. We tried all manner of recipes, including those that relied on the stiffening power of Cool Whip, and found it was best to stick to the tried-and-true combination of heavy cream and cream cheese thickened with gelatin. Allowing the gelatin to hydrate in a portion of the cream, then bringing it to a boil in the microwave fully activated its thickening power. We whipped the heavy cream and cream cheese smooth before adding the cream and gelatin mixture to ensure the most thorough dispersal of the gelatin. Smooth peanut butter and vanilla extract complemented the flavor of the tangy cream cheese, while a moderate amount of sugar kept the filling light. Our crumb crust utilized an unusual ingredient—we combined crushed Nutter Butter cookies with a little butter to bind them, then packed the crumbs into the springform pan. Chopped salted peanuts made for a pleasant, crunchy garnish.
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