I thought that now might be a great time to wake up my blog from its hibernation. I’ve spent the last month self-quarantining at home due to the Corona pandemic and cooking has been my biggest comfort during this time. I’ve spent countless hours in the kitchen, experimenting with the ingredients that I still have in the closets. I feel like for the rest of the time I’ve been nestled somewhere deep inside the couch, reading cookbooks from all corners of the world. I’ve come to realize how happy good food really makes me. Now that there hasn’t been too much else happening, I’ve found my daily reasons for gratitude from making tasty things from scratch and enjoying the results afterwards.
I’m not a big chocolate eater but when it comes to Reese’s Peanut Butter Cups, I just can’t resist them. Maybe it’s because I’ve got such wonderful memories linked to that specific treat. Living here at the Arctic Circle, it’s nearly impossible for me to get my hands on them. Luckily, peanut butter cups are not tricky to make at home, so I made some peanut butter chocolate eggs for Easter. As this wasn’t helping me enough with my peanut butter cup craving, I decided to make a cheesecake with a similar combo of flavors.
The creamy peanut butter filling of this cake is topped with a rich chocolate ganache. The dark cocoa powder and roasted peanuts balance the sweetness of the filling.