Two Cakes for Two May Birthdays...

     The women in our family all have their birthdays in the spring.  My youngest daughter, Claire, celebrated her birthday in April (birthday cake #1).  My daughter Whitney's birthday is coming up the end of May (birthday cake #3). I was told I will be hearing from her soon about the cake.  It sounds to me like there's some serious thought going into my baking assignment. 
     And that leaves birthday cake #2, which was mine.  There seems to be a flavor trend in the first two cakes -- lemon and raspberry.  My cake layers contained Greek yogurt and fresh raspberries and were frosted with lemon-cream cheese icing.  A perfect spring cake!  Cake #1 (Claire's) had lemon cake layers with raspberry curd (recipe HERE).  I expect Whitney's cake to be nothing like the first two.

     I actually preferred my cake the next day, when I finished off the last two (generous) slices.  Yes... I devoured everything that was left on the cake plate the next day.  I tend to like cakes and cookies on the dry, day-old side, but that's just me.  Recipe for Raspberry Yogurt Cake with Lemon Cream Cheese Frosting HERE.

     And that leaves cake #3... Yesterday, we celebrated my daughter Whitney's birthday with a Peanut Butter Cheesecake topped with Swiss Meringue. 

     Yes... it was as good as it looks!  Not only peanut butter in the cheesecake filling, but the crust is peanut butter, also, made from ground peanut butter cookies (recipe HERE; made without the chocolate chips).

+ Peanut Butter Cheesecake with Swiss Merignue +

• recipe via how sweet it is

CRUST
• 2 cups crushed peanut butter cookies
• 1/4 cup unsalted butter, melted
CHEESECAKE
• 3  8-ounce packages cream cheese, softened
• 1 cup peanut butter
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
SWISS MERINGUE
• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

• freshly sliced bananas for serving

1.  Preheat oven to 350˚F.  Mix together peanut butter cookie crumbs and melted butter; press into a 9-inch springform pan.  Bake for approximately 6 minutes, until slightly set.  Allow to cool completely.
2.  In the bowl of an electric mixer, beat the cream cheese until smooth.  Add the peanut butter and sugar.  Beat on medium speed until combined and fluffy, scraping down sides of bowl when necessary.  Add the vanilla extract, then beat in eggs one at a time until just combined.  Pour the mixture into the crust and smooth the top.  Place pan on a baking sheet in center of oven.  Bake cheesecake for approximately 55 minutes, or until the center is almost set.  Remove and cool completely.  Cover lightly with a sheet of plastic and refrigerate overnight.
3.  Make the Swiss Meringue... Combine the egg whites, sugar and cream of tartar in a heat-proof mixing bowl.  Place over the top of a double-boiler that contains simmering water.  Whisk constantly until the sugar has dissolved and the egg whites are slightly warm.  Immediately remove the bowl, and using the whisk attachment of the mixer, begin beating at slow speed.  Gradually increase the speed to high and beat for about 6-7 minutes, or until glossy and thick.  Add the vanilla extract and beat for another minute.
4.  Either pile the meringue onto the cheesecake or pipe (using a 1/2-inch tip)..  Serve with sliced bananas!

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