Cheesecake Factory Reeses Cheesecake An Incredible Addition
Try out this incredible cheesecake factory Reeses Cheesecake. You are going to love this delicious cake to satisfy your taste buds.
Ingredients
- Milk Chocolate: Adds a creamy sweet richness to the ganache, balancing the flavors.
- Double Cream: Provides a smooth texture and enhances the richness of the ganache.
- Unsalted Butter: Adds a glossy finish to the ganache and contributes to a creamy texture.
- Cocoa Powder: Intensifies the chocolate flavor in the cake layers.
- Hot Water Mixed With Instant Coffee: Enhances the depth of the chocolate flavor.
- Vegetable Oil: Keeps the cake layers moist and tender.
- Buttermilk: Adds moisture and a slight tanginess to balance the sweetness.
- Eggs: Provide structure and stability to the cake.
- Plain Flour: Forms the base of the cake giving it structure.
- Granulated Sugar: Sweetens the cake while helping to create a tender crumb.
- Brown Sugar: Adds a deeper molasses-like flavor to the cake.
- Baking Soda: Helps the cake rise by creating air pockets.
- White Vinegar: Reacts with the baking soda to further assist in leavening the cake.
- Reese's Peanut Butter Cups: Infuse the cheesecake layers with a rich peanut butter and chocolate flavor.
- Full Fat Cream Cheese: Provides a creamy tangy base for the cheesecake layers.
- Peanut Butter: Adds a rich nutty flavor and creamy texture to the cheesecake.
- Corn Flour: Thickens the cheesecake providing structure without making it dense.
- Vanilla Extract: Enhances the overall flavor of the cheesecake.
- Warm Double Cream: Helps melt the white chocolate ensuring a smooth consistency.
- White Chocolate: Adds sweetness and a smooth rich texture to the cheesecake layers.
- Extra Peanut Butter: Intensifies the peanut butter flavor in the cake's middle layer.
- Whipped Cream: Provides a light airy topping to contrast the dense cake.
- More Reese's Peanut Butter Cups: Add visual appeal and reinforce the dessert's signature flavor.
Instructions
Making the Ganache:
- Mix chopped chocolate, cream, and butter in a large bowl.
- Microwave for 30 seconds, stir, then heat for another 15 seconds.
- Keep heating and stirring until the chocolate is fully melted and smooth.
- Strain the mixture to remove any lumps for a smoother texture.
- Cover and let the ganache sit at room temperature until it thickens.
Making the Chocolate Cake Layers:
- Preheat the oven to 180°C (350°F) and grease two 8-inch cake pans.
- Mix cocoa powder with hot water or coffee in a large bowl.
- Add oil, buttermilk, and eggs, then whisk until well combined.
- Slowly add flour and sugar, mixing until the batter is smooth.
- In a small bowl, mix baking soda and vinegar, then add it to the batter.
- Pour the batter into the cake pans and bake for 35-40 minutes.
- Check with a toothpick to see if the cakes are done; it should come out clean.
- Let the cakes cool in the pans for 20 minutes, then wrap them in cling film and refrigerate.
Making the Cheesecake Layers:
- Preheat the oven to 170°C (325°F) and grease two 8-inch cake pans.
- Chop peanut butter cups into small pieces and freeze them.
- Mix cream cheese, peanut butter, sugar, corn flour, and vanilla in a large bowl.
- Add cream slowly, then mix in melted white chocolate.
- Fold in the frozen peanut butter cup pieces.
- Pour the batter into the cake pans and bake for 30 minutes.
- Let the cakes cool in the oven for 30 minutes, then refrigerate overnight.
Whipping the Ganache:
- When the ganache is firm, whip it with an electric mixer until it’s light and fluffy.
Assembling the Cheesecake:
- If needed, trim the tops of the cake layers to make them even.
- Place one cake layer on a plate, then spread a layer of cheesecake on top.
- Add a layer of peanut butter, then place the second cake layer on top.
- Add another layer of cheesecake on top.
- Decorate with whipped ganache, chocolate sprinkles, whipped cream, and chopped peanut butter cups.