Cheesecake Saturday–Kamilah’s Turtle Cheesecake

I dedicate this one to you Kamilah.  Thanks for the inspiration.

My sweet friend Kamilah asked for cheesecake lessons and I happily obliged.  I will use any excuse to make cheesecake.  When I asked her which one she wanted to make she said Turtle Cheesecake.  Well I have never made one and didn’t have a recipe.

We all know my aversion to candy bars in my cheesecake.  I want cheesecake to taste like a cheesecake, not a candy bar, or ice cream toppings.  If I want any of those desserts I will pop out to the store or the ice cream shop to get them.  But please don’t put them on my cheesecake.

My search of the internet was met with disappointment.  My opinions on cheesecake seem to be confined to only a few.  I have spoken to those of you who agree with me.  I know you are out there you just apparently don’t post recipes on the internet.

After I regrouped I decided to begin with the same crust as the Caramel Pecan Cheesecake a few weeks ago. The chopped pecans in the bottom are a revelation.  I love those wonderful bits of yumminess.  I did add a teaspoon of vanilla to enhance the flavor of the cookies on the second go around. They needed something.

The new and fun ingredient is the caramel that I decided to use.  This I cannot take credit for because it came from my husband’s grandmother.  I have no idea where she learned it but it is a fantastic short cut.  What she used it in is a sore spot between my husband and I which pretty much started me down the road of difficult desserts.  Totally different blog post.

Where was I?

Oh yea!  This.

Boil one can of sweetened condensed milk, the brand does not matter. (You can do 4 or 5 at once with paper off please) Boil steadily, submerged (water over the top) for 4 to 5 hours.  Do not put more cans than can be comfortably surrounded by water.  This will change the boiling time.  Check the pot every 1/2 hour to make sure the water is still above the tops of the cans.  When it drops below then pour in more water.  After 4 or 5 hours (not an exact number here folks) turn off the heat and let the pot sit there.  Really don’t touch it.  Don’t get excited and try to open the can.  It will explode hot caramel stuff all over and potentially burn you.  LEAVE IT ALONE! Got it?

Okay, after the cans cooled to room temperature dry them off and set them aside.  Because they have been boiled and remain sealed in the can they can go back in your pantry for months.  I don’t want to say years because I am not sure but I have had some for over a year and my mom has too.

(Please keep in mind that this actually takes an entire day just to get the caramel stuff ready. As I often repeat to myself late late late late at night waiting for one to cool – Cheesecake is NOT a last minute dessert.) 

Anyway, it comes out all gooey, thick, and caramelized.  It is quite rich and not too sweet so perfect for me.

Next, take small dollops and place evenly and carefully on the bottom of the crust.  This is difficult because it is sticky and doesn’t want to come off your spatula.  It also wants to stick to the crust.  This clingy co-dependent attitude from the yummy goo only serves to rip your beautiful crust apart.  I prefer not to enable so small dollops pushed off with another spoon evenly spread about. Then short one directional (no back and forth) strokes with an offset spatula to smooth it out a bit.  It takes some patience but it will spread.  Trust me.  Reserve a 2 tablespoons for the batter.

(I will say that I think it needs a little more caramel.  I am going to add 2 cans to the next cheesecake.  First to thicken the bottom layer and second to enrich the caramel flavor in the cheesecake.  Still it is not too sweet, rich but not sweet.)

The batter comes together just like the New York Cheesecake.  It is the Junior’s Cheesecake Recipe, not mine.  But it is quite basic and useful.

Ingredients:

4 blocks of Philadelphia Cream Cheese (full fat, room temperature)

1/4 cup cornstarch

1 2/3 cups of sugar

1 tablespoon Vanilla

2 eggs

3/4 cup Heavy Whipping Cream

8 oz. Bittersweet chocolate

2 tablespoons of caramel (See recipe above)

Mix together for at least 3 minutes, stopping to scrape down the sides of the bowl, 1 block of cream cheese, cornstarch, and 1/3 cup of sugar.  After it is thoroughly mixed beginning adding remaining cream cheese one block at a time, scraping down the sides after each block. (The scraping is very important, don’t skip this please)

Next add the remaining sugar, slowly, with more scraping.  Then add vanilla and eggs, one at a time, scraping after each one.

Finally add the heavy cream.  Do not over mix, just stir in until combined.

This next bit is mine:

Now divide the batter in half into two bowls.  Add the remaining caramel to one half, stir until combined.  There will still be a few chunks which is fine, you just want a little caramel flavor.

Melt the chocolate using a double boiler (glass bowl over gently boiling water on stove top).  Let cool a few minutes.  Then combine with batter in second bowl. 

You can also use the microwave to melt the chocolate.  1 minute on high. I like the shake the bowl so I am not actually stirring the chocolate to test for meltiness.  Add 30 seconds until melted, removing after each to see if it is melted.  It rarely takes more than 2 minutes.

Now spoon chocolate batter into the crust, smooth with an offset spatula.  Then gently spoon the caramel batter on top of the chocolate layer and smooth.

Now it is time for the water bath and baking.  (The water bath is an entirely different post, next week.)

Bake at 350 for 1 hour 15 minutes.  Convection ovens do change how it will bake.  If you can turn that off then please do.

When the time is up simply remove the cheesecake and let it sit on the countertop.  Do not touch it or try to check if it is done.  Remove it from the water bath/foil and just walk away.  Once it is cooled to room temperature move it to the refrigerator.  It is still in the springform pan at this point.  Do not take that off.  Let it cool for at least 6 hours or better still overnight.

After that gently remove the springform sides by gently running a knife around the outside and unlatching it.  Then remove carefully. 

Now you can pull it out for the decorating.  This is not necessary but it does look good. 

Melt bittersweet chocolate, about 5 ounces (microwave or double boiler, your choice), and put into pastry bag with a narrow tip.  It doesn’t matter the shape because the melted chocolate will not hold a shape.  It is melted.  It just needs to be narrow.  Now quickly, and I mean quickly, make lines about a 1/2 inch apart.  Go back and forth, making your turns while your tip is off the cheesecake.  I do this on a sheet pan and then transfer the finished product to the cake plate or box for transport later.  This way the mess is on the pan, not the cheesecake.  Now go perpendicular to the lines you just made.

You have to do this very quickly.  The chocolate pours out the tip and you can’t stop it.  So concentrate and go fast.  Put it back in the refrigerator for an hour to chill the chocolate.

Really, I loved how this turned out.  I will add more caramel because it can take it without being too much.  I also want some more flavor out of that crust.  I know it has more to offer.  But overall a great cheesecake and it does look amazing. 

It also does not taste like a candy bar.

We Are That Family

Cheesecake Saturday-Triple Chocolate Cheesecake

Happy Saturday!

I am up late and I will pay for it in the morning but the cheesecake needed to be made.

Again I changed it.  I know you are shocked.  I always follow the recipe, keep traditions, and never break the rules.

That was a nice break but back to reality……

I didn’t like the chocolate fudge mirror in the original Junior’s Triple Chocolate Cheesecake.  It was too acidic for me, too sugary.  So I tried a chocolate glaze from another recipe and it was more like someone put a candy bar on top.  Good but it doesn’t go on creamy perfect chocolate cheesecake.

So in the interest of keeping the title I wanted 3 different types of chocolate.

Again with the brownie crust, it is easy and I like it.  I use a box version usually whatever is on sale.  I do have limits and prefer Ghirardelli (summer in CA and one cute boy got me hooked) but Betty Crocker will do too.  I just pour a small layer in the pan and bake for 25 minutes.

So the same basic cheesecake recipe used with the original New York (I memorized it therefore I will use it forever) split in half in two different bowls.  Then I added melted (in the microwave) Ghirardelli milk chocolate (5 oz) in one bowl and Ghirardelli semisweet chocolate (5 oz) in the other after they had cooled a bit.  Stirred gently until incorporated thoroughly.  Next I poured the semisweet batter into the springform pan leaving about a cup in the bowl.  Then I gently in small dollops placed the milk chocolate batter on top of the semisweet layer (leaving 1 cup in the bowl), careful not to mix the layers.

I was also trying out new 4 inch springform pans so I took the remaining one cup of each batter and did the same with them as with the 9 inch.  As I discovered last week, the smaller cheesecakes will cook the same amount of time as the larger so I put them in the same pan to cook.

Aren’t they cute all wrapped up ready for their warm bath?

They are baking now while I type.  After a rest and some cooling off time they will be dressed up for presentation tomorrow.  The little ones will go to work with my husband and the larger one will go next door for a big Sunday dinner.

I promise to take pictures before they leave.  Aaahhhhh, they grow up so fast don’t they?

Now for cleanup….

On a brighter note, I just came into a lot of Pampered Chef products.  It was an exchange of sorts so it is guilt free Pampered Chef.  The best kind.  I will definitely be telling you about all of it because I love love love kitchen tools that work and make life easier.  That is definitely these!

UPDATED: Pic of finished cheesecake. L.O.V.E. It was so so good.

Cheesecake Saturday–Caramel Pecan Cheesecake Updated

Well, this seems to be a favorite with almost everyone who tries it.  This updated version was even better but I still have one idea left.  I was also trying out the Pampered Chef springform pan for the first time, a 9 inch.

But here is where I started, the crust.  I was not completely pleased with it last time.  I thought it needed more pecan flavor.  This time I used Pecan Sandies with a lighter shortbread flavor and added 6 tablespoons of butter to get the texture just right.

Next I used chopped pecans and pressed them into the bottom of the uncooked crust and baked for 10 minutes at 350.  I had a little left over and wanted to try this 5 inch cheesecake pan I bought a few weeks ago.  I did the exact same bake time with this pan.

After whipping up the batter, same recipe as last time, I melted about 25 caramels in a glass mixing bowl for approximately 2 minutes (1 minute then stir, then 30 seconds after that until just right).  I will say that I was actually counting caramels when my son interrupted with a question about his math lesson I completely lost count.  After it cooled I added 3/4 cups of batter to the mixing bowl and stirred until combined.  Then I took 1/4 cup of that caramel mix and added back into the batter.  I wanted a light caramel flavor throughout without stirring in actual caramel.

Then I poured the rest of the caramel mix into the bottom of the crust.  On top of that I slowly poured the cheesecake batter, careful not to mix them.  Then bake at 350 for 1 hour and 15 minutes.  The 5 inch required the same amount of bake time.

So being a new blogger I forgot to take a picture of the large cheesecake before it was eaten.  But here is the 5 inch.  Isn’t it cute?  It is sitting on a Corelle dessert plate to give you an idea of it’s size.

It turned out fantastically.  It is also the perfect size for a nice dessert for a family of 4 or 5. 

Also the Pampered Chef springform pan was perfect.  It has handles for easy removal from the water bath.  The glass tempered bottom worked very well.  It has no ridge which makes removal of the cheesecake to a serving dish very simple.  After using the small plastic tool that comes with it to loosen it from the bottom it slid right off.  I usually put parchment paper in the bottom to make this easier but I wanted to really test the pan.  So I only put butter on the bottom to see what it would do.  It was amazing.

My next alteration, more caramel.  I wanted each bite to have a nice caramel layer oozing just ever so slightly from the bottom.  However, I was very pleased with the pecan flavor that infused throughout with just the simple addition of pecans at the bottom.  It is almost exactly what I want.

I also made the triple chocolate fudge this week but again forgot to take pictures.  My husband’s solution?  Make another one.  He is so helpful.

Caramel Pecan Cheesecake

 

Since we have been sick I thought I would go back and post a recipe of an earlier post.

This is one I “altered” to get this delectable Caramel Pecan Cheesecake.  It was amazing.

I love the Original New York Cheesecake from Junior’s Cheesecake Cookbook (available on Amazon).  I used this as the starting point.  However, I do not like their sponge cake crust.  For this one I used pecan shortbread cookies.

Crust:

• 1 box Pecan Shortbread Cookies
• 1/2 to 1 cup of Graham Cracker crumbs

Preheat oven to 350.  Grease sides and bottom of 9 in. springform pan with butter. Pulse cookies in the food processor until fine (they will be mushy). Next add graham cracker crumbs until you have a wet but loose consistency (i.e. one that will stick together when smooshed into the pan).  Press into bottom and up the sides of the 9 in. springform pan. 

Bake at 350 degrees for 10 minutes.  Remove from oven and set aside to cool.  Leave oven on 350.

Caramel Filling:

• 1/2 package (unwrapped) Kraft Caramels
• 1/2 cup heavy cream

Place caramels in a microwave safe bowl and heat for 1 minute.  Stir and continue to microwave in 30 second intervals until completely melted.  Stir in heavy cream until it is easy to stir. (I totally made this up as I went and didn’t want to add sweetness to the caramels)  Set aside to pour into batter next.  If it hardens too much by the end of making the batter stick in the microwave for 30 seconds to warm it up.

Filling:

• 4-8oz packages of cream cheese (use only full fat), at room temperature
• 1 2/3 cups of sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract (pictured is my favorite vanilla)
• 2 extra large eggs
• 3/4 cup heavy or whipping cream

1. Mix together one package of cream cheese, 1/3 cup of sugar, and cornstarch on low speed, until creamy.  Do this for 3 minutes, scraping the bowl down several times (yes 3 minutes is important).  Now blend in the remaining cream cheese, one block at a time, scraping down the bowl after each one.

2. Now increase your mixer speed to medium and beat in the rest of the sugar (1 1/3 cups), then the vanilla.  Next beat in the eggs one at a time, mixing well after each one.  Now slowly blend in the heavy cream.  BE CAREFUL NOT TO OVERMIX.  I usually switch to a spatula at this point and stir it in until thoroughly mixed.

3. Put Heavy Duty Aluminum Foil (I use 3 sheets) around the springform pan so it comes up the sides but does not hang over where the filling will go.  Place the springform pan encased in foil into a large roasting pan.  Now pour your batter in carefully, leaving 1/4 of it in the bowl.  The foil only serves to keep water from leaking into the bottom of the springform pan, ruining the crust and cake.

4. Now carefully spoon your caramel filling in even glops around the batter.  Gently push them down (not too far or you will hit the crust) and swirl.  Over swirling will change the batter so you just want to swirl a little.  Now gently pour the remaining batter over the top.

5. The water bath: finally pour room temperature water into the roasting pan until at least half way up the sides of the pan.  Do not let any water get into the cheesecake.  This will cause cracking and ruin the top your cheesecake.  Place carefully in the oven.  Tip: If you have a pitcher of water it is easier to put the roasting pan on the oven rack and carefully pour water in the pan this way.  It is very heavy once the water is in there and difficult to lift without sloshing the water.

6. Close the oven and bake for 1 hour 15 minutes.  Do not open the oven.  Those slight changes in temperature will cause cracking.  Once done (will still look jiggly) pull it out carefully and remove from the water bath.  Place on countertop and don’t touch it until completely cool (at least 2 hours).  After cool, place in the refrigerator overnight, or at least 4-6 hours.  You can freeze this one up to one month if tightly wrapped in plastic wrap.

I promise to get better pictures of the process next time.  I am new to the blogging world and have not yet learned to photograph everything all the time.

Enjoying Feasting in Fellowship Fridays over at the Comfy Kitchen!

Cheesecake Saturday–Cappuccino Cheesecake

Well, my hopes and dreams for a new creation were dashed with a busy week and a missing ingredient.  My perfectionism creeps in demanding a particular cocoa powder that cannot be found at the commissary.

So I will instead feature a delicious Cappuccino Cheesecake that was fantastic. Again this recipe comes from the Junior's book.

It went very easily and does not require much more than an original New York from last week.

(Grated chocolate curls on top with some coffee beans)

The change that pushed this one over the top, too rich to finish, OH MY! delicious was the crust.  I thought and fretted asking for input for that special thing.  A friend came to my rescue and after a trip to the store I found something to work.

I used these cookies, ground up, add melted butter, and 2 tablespoons of Amaretto.  10 minutes in the oven and an amazing crust appeared.

I attempted this one a second time but the cookies could not be found.  I did find a very delicious almond thin gourmet cookie and did not add amaretto (none to be found at home in TX).  It was delicious but not WOW which is what I usually aim for when baking.

(Please forgive my picture taking ability.  I am working on it.)

Now to the store for that cocoa.  It must be made!

Cheesecake Saturday!

Here at Apple Tree Hill we do 3 things (besides parenting, marriage, living an Army life,etc): organizing, quilts, and cheesecake.

Every Saturday I hope to post a recipe and pictures of the cheesecake I have made that week. My husband will be very pleased.

We will begin Cheesecake Saturday with the original New York Style Cheesecake, Junior Style. This is my favorite book lately. I have made 6 cheesecakes out of this book since I got it a year ago. They are famous in New York and beyond. I have never been to New York City or the state for that matter. I hear good things about Juniors and they do have great recipes.


This is their Original New York Cheesecake. Very creamy and delicious.



Now I have tried their sponge cake crust before and find it wanting. Perhaps I did not do it correctly, which is entirely possible. I am not perfect. But the graham cracker crust came across better to me and my husband prefers it. Afterall I started making cheesecakes for him so I guess he gets the final say. No one else is complaining.