Michelle Darmody: Peanut butter and chocolate are a perfect combination
The first time I fell in love with the combination was when I worked in America for a summer. I was working behind the counter in an Italian inspired bakery that was stacked high with cannolis, biscotti and baked cheesecakes. The influence might have been Italian but the portion sizes were definitely American. One of the cheesecakes we served was peanut butter and chocolate, in typical fashion it was four inches thick and impossibly rich. I loved the job and made sure to taste test everything.
The cheesecake recipe included here is for a far lighter version than the heavy baked American peanut butter cheesecake. I make it with a smooth peanut butter but crunchy will do just as well.
