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Saturday, November 17

Turtle swirl cheesecake

Chocolate cookies, finely ground
9 ounces
Butter, unsalted, melted
6 tablespoons
Cream cheese, room temperature
32 ounces
1 ¼ cups
Vanilla extract
1 ½ teaspoons
3 tablespoons
Chocolate, semisweet, chopped
4 ounces
Caramel sauce
1 cup
Pecans, whole, toasted
½ cup
  1. Preheat oven to 350°F. 
  2. Blend butter with cookies. 
  3. Press mixture into bottom and up sides of springform pan with 3/4 –inch-high sides. 
  4. Using an electric mixer, beat cream cheese in a large bowl until fluffy. 
  5. Gradually add sugar, and beat until smooth; mix in vanilla. 
  6. Bring cream to simmer in heavy small saucepan; reduce heat to low. 
  7. Add chocolate, and stir mixture is melted and smooth; remove from heat. 
  8. Pour half of cream cheese mixture into crust. 
  9. Spoon half of chocolate mixture over by tablespoons, spacing evenly. 
  10. Using tip of knife, swirl chocolate mixture into the filling. 
  11. Spoon remaining cream cheese mixture over the filling, and spoon remaining chocolate mixture over by tablespoons; swirl into filling. 
  12. Bake until sides are set, and center moves slightly when the pan is shaken, about 1 hour and 5 minutes. 
  13. Cook pan on rake; chill overnight. 
  14. Using a small knife, cut around the pan sides to loosen the cake. 
  15. Release the springform pan sides. 
  16. Drizzle ¼ cup caramel sauce over the top of the cake; garnish with toasted pecans. 
  17. Pass the remaining sauce separately. 
Recipe from Bon Appetit, April 1996

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