More Desserts! Home Recipes From The Standard Grill For 3 Orgasmically Good Treats

Sure, nothing tastes better than skinny, but sometimes calories are too good to count. Our NYC dessert's article was so popular, we're not scared to give you some sweet redux thanks to The Standard Grill's pastry chef, Frederick Aquino. Upon spotting his sinfully delicious Peanut Butter cheesecake in our roundup, he helpfully modified the recipe so you too can get the taste—in the comfort of your own home (cue sweatpants, Real Housewives, and lots of paper towels). And not only is he giving us one recipe, he's thrown in instructions on how to make the restaurant's famous Orange Creamsicle and, yes, the "Deal Closer." Anyone else having a contact sugar high?

Standard Grill, 848 Washington Street (at 13th Street); 212-645-4646.

Standard Grill Peanut Butter Cheesecake:

1lb cream cheese, softened
3/4 cup peanut butter
1 cup sugar
1 tsp vanilla extract
2 eggs
1 egg yolk
2 cups Crème Fraiche

Paddle cream cheese, peanut butter, sugar and vanilla extract until smooth on low scraping constantly. Add eggs and
yolks. Strain through a china cap. Add crème fraiche last and stir by hand. Do not aerate. Pour onto prepared pan
with crust and bake at 325 F for about 45 minutes or until the center jiggles slightly. Cool at room temperature and
then refrigerate for 4 hours.

1½ cups chocolate shortbread crumbs (sub: Oreo cookie crumbs)
2 tbsp sugar
4 tbsp butter, melted
1/4 tsp salt

Combine thoroughly and press onto a spring form pan. Bake at 325 F for about 12 minutes.

Chocolate Shortbread
6 oz butter
1 cup sugar
3/4 cup cocoa powder
1 tsp coffee extract
2 tsp vanilla extract
1 egg
1¼ cup AP flour
½ tsp salt
1 tsp baking soda
½ tsp baking powder

Cream butter, sugar, cocoa powder until fluffy. Add extracts and eggs. Mix in dry ingredients. Roll out very thinly
between two parchment papers and bake at 325 F for about 12-16 minutes or until dry. Process through a food
processor until fine.

Salted Peanut Brittle:

Ingredients :
1 cup sugar
1 cup roasted peanuts
1 cup sea salt


Cook sugar with some water until golden caramel. Fold in peanuts and salt. Transfer onto a silpat and cool down.
Roughly chop for garnish.

Raspberry Sauce:

1 pint raspberries
3 tbsp simple syrup

Puree and strain through a chinois. Keep chilled.

(Serve with a dollop of whipped cream)
Standard Grill Orange Creamsicle:

9 cups cream
3 cups milk
1¼ cup sugar
¼ tsp salt
2 vanilla beans

Bring to a boil and simmer on low heat stirring frequently until reduced by a 1/3. Should finish with 2
quarts. Chill in an ice bath and freeze in parfait glasses for 4 hours or overnight.

Serve with segments of seasonal citrus (Tangerines, Blood orange, Cara Cara, Satsuma Mandarin, etc.)
and a scoop of tangerine sorbet or your favorite sorbet.

Standard Grill Deal Closer:

20 oz 60.5% TCHO chocolate (sub: Valrhona or Michel Cluizel)
4 oz butter
1 pint cream
1 tsp vanilla extract
8 eggs, separated
¼ tsp salt
pinch Cream of Tartar
4 oz sugar

Melt butter and chocolate in a large bowl and set aside. In a kitchen aid bowl, whip cream and vanilla to
medium peaks, set aside. In a Hobart bowl, start whipping egg whites with salt and cream of tartar until
foamy, and then slowly add sugar. Whip on high speed until stiff peaks form. By hand, whisk egg yolks
into chocolate butter mixture, fold in meringue, and then fold in whipped cream last. Refrigerate until

Serve with 66% TCHO Chocolate shavings, Maldon Sea Salt and whipped cream. If you want a composed
dessert, layer the mousse with Devil's Food Cake and add your favorite fruit, such as raspberries,
kumquats, strawberries, etc.