Turtle Cheesecake

Do you know anyone who doesn't like cheesecake?  Even those without a sweet tooth or those with a great amount of will power cannot resist the delicious combination of creamy cheesecake, caramel, nuts and chocolate.  (I have witnessed this firsthand!)

This cheesecake is perfection.  It is different from other cheesecakes in that it does not have your normal graham cracker crust.  You only place a dusting of graham cracker crumbs in the pan before adding the cheesecake filling.  This way the crust doesn't overpower the filling and you are left to enjoy the best part - and it takes away the extra step of mixing the crust and pre-baking it.  I really do prefer it this way.   No graham crackers in the house?  You can substitute any cookie crumbs you might  have on hand - I used crushed Belvita biscuits and it worked perfectly.   You could even use plain dried bread crumbs in a pinch.  

Turtle Cheesecake
from Diner Desserts by Tish Boyle

Note:  For the photo above, I sliced the cheesecake and then drizzled the toppings for serving.  I recommend adding the pecans, but since my daughter has a nut allergy, I did not use them on the cake in the photo.  Cheesecakes freeze quite well, making them great for entertaining.  Leave the cake in the springform pan and wrap with plastic and then with foil and freeze.  Thaw a day or two ahead in the refrigerator and add toppings the day of serving.

Cheesecake Filling:
1/3 cup graham cracker or cookie crumbs (I used crushed Belvita biscuits)
1 3/4 pounds cream cheese, softened
1 1/2 cups granulated sugar
2 Tablespoon cornstarch, sifted
1/2 cup sour cream
4 large eggs
2/3 cup heavy cream
1 Tablespoon vanilla extract

Caramel Topping:
1/2 cup heavy cream
1 cup granulated sugar
1/4 cup water
2 Tablespoons unsalted butter
1 tsp vanilla extract

Pecan Garnish:
1/2 cup pecan pieces, toasted

Chocolate Drizzle:
2 ounces semisweet chocolate, chopped
1/4 cup heavy cream

Cheesecake Filling:
Preheat the oven to 350 degrees F.  Butter the bottom and sides of a 9-inch springform pan.  Dust the pan with the cracker crumbs.

In an electric mixer fitted with the paddle attachment, beat the cream cheese and the sugar on medium speed until smooth and creamy, about 2 minutes.   Add the cornstarch and mix until combined.  Add the sour cream and mix on low speed until combined.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Add the heavy cream and vanilla and mix until blended.

Scrape the batter into the prepared pan.  Bake the cake for 30 minutes.  Reduce the oven temperature to 225 degrees F and bake an additional 60-70 minutes , or just until the center no longer looks wet.  Turn the oven off without opening the door and leave the cake in the closed oven for an additional hour.  Remove the cake from the oven and cool on a wire rack for 30 minutes.  Refrigerate the cheesecake for at least 3 hours before making the toppings.

Remove the sides of the springform pan from the cheesecake.  Using a small offset spatula, spread the caramel topping over the top of the cake.  You may have some topping leftover.  Sprinkle the nuts on top, if using, then drizzle with chocolate.  Refrigerate one hour before serving.

Caramel Topping:
Measure out the heavy cream and have it ready near the stove.  In a small, heavy saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring to dissolve the sugar.  Increase the heat to high and cook the mixture for 8-10 minutes, or until it turns dark amber.  Remove the pan from the heat and gradually stir in the heavy cream (the mixture will bubble).  Return the pan to medium heat and stir just until smooth.  Remove the pan from the heat and stir in the butter until completely melted.  Stir in the vanilla extract.  Transfer the topping to a medium bowl and refrigerate 1 hour, or until spreadable.

Chocolate Drizzle:
Place the chocolate in the top of a double boiler over barely simmering water and heat, stirring occasionally, until completely melted.  Slowly whisk in the heavy cream until smooth.  Allow to cool until it is just warm.  Transfer the chocolate to a plastic resealable bag and cut a small hole in one corner and use it to pipe the drizzle onto the cheesecake.

How to Make Any Cheesecake Recipe into Cheesecake Bars

Want to make this Creamy Pumpkin Cheesecake or your favorite cheesecake recipe into smaller bite-sized pieces? If you are offering more than one type of dessert, smaller pieces mean your guests won't have to fill up on one rich slice of cheesecake and instead can take a sampling of all there is to offer. It's a good thing.

(These can also be made ahead and frozen - in fact, I prefer to eat them 5 minutes out of the freezer about halfway between frozen and thawed - yummy!)

Here's how it's done:

1. Line your 9x13 pan with parchment paper so that the parchment is hanging over both long sides of the pan. Use a large paper clip to secure the parchment to the rim of the pan. The parchment will make it easier to lift the cheesecake out of the pan to cut it after it's been frozen and the paper clips keep the parchment from touching the top of the unbaked cheesecake filling.

2. Make 1 1/2 times the crust and press it evenly into the 9x13 pan.  Bake as directed in the recipe for about the same amount of time. Keep an eye on the crust. It should be only lightly browned around the edges. You could also use (2) 8x8 or 9x9 pans, dividing the crust and filling between the two, but adjust the baking time to compensate for the smaller pans.

3. Have ready a large roasting pan that the 9x13 pan will fit inside of. This will be for the water bath. I tried to bake one without the water bath and it was a complete flop, so I highly recommend using a water bath even if you have to borrow a roasting pan from a neighbor.

4. Heat a teapot of water while you make the filling.

5. Place the 9x13 pan into the roasting pan and make the filling as directed (no need to increase the filling amount as you did for the crust).

6. Pour the filling over the crust and place the roasting pan on your middle oven rack. Pour hot water into the roasting pan until it comes about halfway up the sides of the 9x13 pan. Bake at 325 degrees F. Check for doneness in about 45 minutes (less for smaller pans). The cheesecake is done when it is just ever-so-slightly wobbly in the center. This could take anywhere from 45 minutes to an hour or more. Just keep checking it by wiggling the pan every so often and see how much it jiggles in the middle. Remove from the oven and run a knife all the way around the sides of the pan and then allow the cheesecake to cool completely, then cover with plastic wrap and place in the freezer for at least two hours or overnight.

7. After the cheesecake is frozen, lift it out of the pan using the parchment paper as handles onto a large cutting board. Using a sharp chef's knife or serrated bread knife, cut the cheesecake into squares. Wipe the knife or rinse it with hot water between cuts to make the cuts clean and neat. Place the squares into mini cupcake liners and either re-freeze up to 2 weeks or refrigerate up to three days in an airtight container.

Creamy Pumpkin Cheesecake

If you're looking for a great make-ahead dessert for the holidays, look no further! Make this creamy pumpkin cheesecake, let it cool to room temperature and then wrap and freeze it, right in the springform pan if you want. Thaw it in the refrigerator overnight and you've got yourself an impressive dessert with no last minute prep - maybe just a dollop of freshly whipped cream and a sprinkling of cinnamon to top it off.

This cheesecake is so creamy and light, your guests will have a hard time believing that there is even cream cheese in it. I have made this recipe using both crusts and they are both wonderful. The ginger pecan pastry crust makes the cheesecake a little more like a pumpkin pie while the gingersnap crust gives a more sandy texture to the crust which pairs nicely with the creamy spiced filling.

Pumpkin Cheesecake with Ginger-Pecan Pastry Crust or Gingersnap Crust
adapted slightly from The Cake Book by Tish Boyle

(makes one 9-inch cheesecake)

For the Ginger-Pecan Pastry Crust
1 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/8 tsp salt
1 teaspoon ground ginger (or use 1/4 cup finely chopped crystallized ginger if you want a more pronounced ginger flavor)
1/3 cup pecans
1/2 cup unsalted butter, cold & cut into 1/2 inch cubes
1 tbsp cold water

For the Gingersnap Crust

1 1/2 cups finely crushed gingersnaps (I used a food processor)

4 tablespoons melted butter

1 tablespoon sugar

For the filling
1 cup pumpkin puree
1/2 cup heavy cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves

1/8 tsp allspice (optional)
1/4 tsp salt
1 1/4 lbs cream cheese, at room temperature (it is very important that the cream cheese be soft before you start the recipe)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tbsp cornstarch
4 large eggs, at room temp.

Position oven rack in the center and preheat oven to 350F. Grease the bottom and sides of a 9x3 inch springform pan. Wrap the outside of the pan with 2-3 layers of heavy duty aluminum foil. Trust me, this is an important step to prevent a soggy cheesecake. Have ready a large roasting pan that the springform pan will fit into and put your teapot on the stove and start heating up some water for the water bath.

If making the ginger-pecan pastry crust:
Place the flour, sugar, salt, ginger, and pecans in the bowl of a food processor. Process until the pecans are finely ground. Add the cold butter cubes and pulse until the mixture forms coarse crumbs. Add the cold water slowly until the dough just comes together. Press the dough into the bottom of your prepared pan. Bake for 25-30 minutes until the crust just starts to brown. Cool crust completely on a wire rack.

If making the gingersnap crust:

Place the cookies in a food processor and process the cookies to fine crumbs. Measure out 1 1/2 cups and place them in a bowl. Add the melted butter and sugar and stir until combined. Press the crumb mixture evenly into the bottom of the springform pan, pressing with the bottom of a flat-bottomed measuring cup to pack it down and make it level. Bake for 10-15 minutes or until fragrant and slightly browned.

To make the filling
Reduce oven temperature to 325F. In a bowl, whisk together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, allspice and salt. Set aside.

In the bowl of a stand mixer, beat the cream cheese on medium-low speed until creamy, about 2 minutes. Add the sugars and beat on low speed until smooth, scraping the side of the bowl a few times as necessary. Mix in the pumpkin mixture, then add the cornstarch and mix until just blended. Scrape down the sides of the bowl again.

Add the eggs, one at a time, mixing until just combined. Scrape down the sides of the bowl and do a final mix by hand to make sure all the ingredients are well incorporated.

Pour the filling in the cooled crust. Set the foil-wrapped springform pan in a large roasting pan. Carefully pour enough hot water into the large pan to come 1 inch up the sides of the springform pan. Bake for 70 to 80 minutes until the center is set but still a bit wobbly.

Remove cheesecake from water bath to a cooling rack. Carefully remove the foil and run a thin knife tip around the edge of the cake. This will loosen the cake and help prevent the top from cracking. Cool completely at room temperature. Refrigerate the cooled cheesecake overnight or freeze up to one month.

Brownie Latte Cheesecake

This cheesecake is to die for! I volunteered to make a dessert for the annual Blue and Gold Banquet aka The Cub Scouts Awards Dinner. I always jump at the chance to bake for a special event and I love trying new recipes. This may have been a bit over the top for this particular event, but I think it was appreciated by all. I also brought several of those chewy chocolate chip cookies to share with my son's den. They wiped out the cookies and raved over this cheesecake. It may be the best cheesecake I've ever had - a rich chocolatey brownie crust flavored with espresso topped with a Kahlua and espresso-flavored cheesecake topping. I added my own finishing touches by sprinkling with cocoa powder and garnishing with chocolate-cappucino sticks I found at the grocery store in the gourmet chocolate section.

Brownie Latte Cheesecake
from Tish Boyle's The Cake Book

Brownie Base
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into tablespoons
1 tablespoon instant espresso powder
1 teaspoon pure vanilla extract
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour

Latte Cheesecake Filling
1 1/2 pounds cream cheese, softened
1 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
2 tablespoons Kahlua
pinch of salt
1/2 cup sour cream
1 tablespoon cornstarch
4 large eggs

Make the Brownie Base
Preheat the oven to 325 degrees F with the rack positioned in the center of the oven. Lightly grease the bottom and sides of a 9X3-inch springform pan. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan. (Make sure the foil has no holes and you may want to double the foil to make sure no water seeps in from the water bath.)
In the top of a double boiler, melt the chocolate with the butter over barely simmering water, stirring occasionally. Transfer the mixture to a medium bowl and stir in the espresso power, vanilla extract, and salt. Whisk in the sugar until combined. Whisk in the eggs, one at a time, until blended. Stir in the flour until no traces remain.
Scrape the batter into the prepared pan and smooth it into an even layer. Bake the brownie for 25-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and let cool while you make the filling. Leave the oven on.

Make the filling
In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy and smooth, about 2 minutes. Gradually add the sugar and beat until blended. Add the vanilla, espresso mixture, Kahlua, salt, sour cream, and cornstarch and mix until well blended. At low speed, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
Scrape the batter onto the brownie base. Place the pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan. Bake the cake in the water bath for 70-80 minutes, until the center is set but slightly wobbly (the cake will continue to set up as it cools.) Remove the pan from the water bath and cool the cake completely in the pan on a wire rack.
Refrigerate the cheesecake for at least 4 hours before serving.
To serve, slice the cake with a thin-bladed sharp knife, wiping the knife clean between each cut. Garnish each slice with a dollop of whipped cream and a few chocolate covered espresso beans. (Alternately, dust with cocoa powder and garnish with chocolate-capuccino sticks.)
Store loosely covered in the refrigerator for up to 5 days.

Ricotta Cheesecake

I'm sitting down to plan my Easter menu and make a shopping list and thought I would share it. It's not a super exciting menu but I know everyone will like it and I like the simplicity. What dishes do you usually have on Easter? I'd love to hear about them.

My traditional Easter Menu:
Appetizers:
Bacon-wrapped water chestnuts
Crab-stuffed mushrooms
Cheese tray
Dinner:
Ambrosia Salad
Ham and Gravy
Candied Yams
Mashed Potatoes
Steamed Green Beans
Homemade bread
Dessert:
Ricotta Cheesecake
Raspberry Pie
Vanilla Ice Cream




Ricotta Cheesecake
from Cook's Illustrated, Published December 12, 2006
Serves 8 to 10

The ricotta cheese must be drained in the refrigerator for at least 8 hours, or overnight. To drain the cheese, line a fine-mesh sieve with two layers of cheesecloth or paper towels, place the cheese in the sieve, place the sieve over a bowl, and refrigerate.

Ingredients
Amaretti Cookie Crust:
5 ounces amaretti cookies , processed in a food processor to uniformly fine crumbs (1 1/4 cups crumbs) (I used vanilla wafers)
4 tablespoons unsalted butter , melted, plus 1 tablespoon melted butter for greasing pan
Ricotta Filling:
2 pounds ricotta cheese , drained overnight (see note above)
4 large eggs , separated
3/4 cup sugar (5 1/4 ounces)
1/4 cup light rum
1 tablespoon unbleached all-purpose flour
grated lemon zest (from 1 lemon)
2 teaspoons vanilla extract
1/8 teaspoon table salt

Instructions
1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In small bowl, combine amaretti crumbs and 4 tablespoons of melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining tablespoon melted butter, reserving small amount of excess melted butter for brushing sides of pan after crust cools. Empty crumbs into springform pan and press evenly into pan bottom (See illustration). Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack to room temperature, about 30 minutes. (Do not turn off oven.) Brush sides of springform pan with remaining melted butter.

2. For the filling: While crust cools, place drained ricotta in food processor and process until very smooth, about 1 minute. Add egg yolks, sugar, rum, flour, zest, vanilla, and salt and process until blended, about 1 more minute. Scrape mixture into large bowl.

3. In bowl of standing mixer, beat egg whites at high speed until they hold stiff peaks. Fold whites into ricotta mixture until fully incorporated and pour mixture evenly into cooled crust.

4. Bake cheesecake until top is lightly browned and instant-read thermometer inserted into center registers about 150 degrees, about 1 1/4 hours. (Perimeter of cake should be firm, but center will jiggle slightly. It will solidify further as cake cools.) Transfer pan to wire rack and cool for 5 minutes. Run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap pan tightly in plastic wrap and refrigerate until cheesecake is cold and set, at least 5 hours or up to 2 days.

5. To unmold cheesecake, remove sides of pan. Let cheesecake stand at room temperature for about 30 minutes, then cut into wedges and serve.