Tantalizing Turtle Cheesecake
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- Опубликовано: 7 сен 2024
- This Tantalizing Turtle Cheesecake awakens the senses! It's a multilayered blend of the iconic turtle flavor combined with a smooth creamy cheesecake. Its packed with flavor!!!!!
INGREDIENTS:
Crust:
o 12- 14 Graham crackers
o ½ cup unsalted butter (melted)
o 1 tablespoon granulated sugar
o 1 tablespoon cocoa powder
o Pinch salt
Cheesecake:
o 4 - 8 oz cream cheese (at room temperature)
o 1 cup granulated sugar
o 4 eggs
o ½ cup sour cream
o 2 tablespoons all-purpose flour
o 1 tablespoon vanilla extract
o Pinch salt
Turtle filling:
o 2 tablespoons heavy cream
o ¾ cup chocolate chips
o ½ cup caramel
o 1 tablespoon flour
o ½ - ¾ cup chopped pecans
Turtle Topping:
o ½ cup heavy cream
o ½ cup chocolate chips
o ½ cup caramel
o ½-1 cup chopped pecans
INSTRUCTIONS:
1. Place graham crackers into a food processor, pulse until cookies form a loose crumb, then add chocolate chips, cocoa powder, sugar, a pinch of salt, pecans, and pulse. Add melted butter, to the food processor, Pulse until it all comes together. Add mixture to a 9inch springform pan. Using the bottom of a drinking glass, press the crumbs into the pan. Bake in a 350-degree oven, for 8 minutes.
2. To make Turtle filling, combine caramel with flour and whisk until smooth. Next mix on pecans and smooth caramel mixture on top of the prebaked crust. For the chocolate sauce, start by warming heavy cream in a microwave. Heat in 30-second increments until cream comes to a simmer (usually 30-50 seconds). Once the cream is warm add in chocolate chips and Whisk until completely melted. Pour and smooth the chocolate mixture on top of the caramel layer.
3. In a large mixing bowl beat cream cheese, until smooth. Scrape down the sides of the bowl and granulated sugar. With the mixer on low add eggs, two at a time. Add flour, sour cream, a pinch of salt, and vanilla extract to the mixing bowl and blend until combined.
4. Pour batter on top of the turtle layer. Lightly wiggle to allow the batter to smooth out. Bake in a 350 degrees oven for 60-70 minutes. Bake until the cake is firm to the touch and the middle no longer jiggles. When cake is done, allow cooling on a rack for 1 hour. After an hour remove the outer pan rim.
5. Smooth caramel over the top of cooled cheesecake. Sprinkle with pecans and allow the cake to set in the refrigerator for 4 hours - overnight. Remove cheesecake from the refrigerator and prepare the chocolate glaze. Start by warming heavy cream in a microwave. Heat in 30-second increments until cream comes to a simmer (usually 60 seconds). Once the cream is warm add chocolate chips and Whisk until completely melted. Using a spoon zig-zag desired amount of chocolate sauce across the top of the cheesecake. Allow the chocolate sauce to set in the refrigerator for 30 minutes - 1 hour. Finally cut, serve, and enjoy.
Yum yum yum wish I was there as your test taster! I volunteer!
Maybe one day!
Amazing well explained recipe . Thank you
Thank you !
New subscriber here! I found your channel looking for a butter pecan cake and I'm very happy that I found this turtle cheesecake as well🤗🥰!
Thanks for subbing!
Wow!!! This looks sinfully delicious 😋. Everything I love in a single cake. I'm definitely going to give it a try. Thanks for this!!!!
It's so good!
yes! Yes!! YESS!!! I MUST make this cheesecake! You make it look worth making! Thank you for the sharing your talents and for making this video! YESSS!!! 🙏🏻😊👍💖
Hope you enjoy
Wow, looks so rich and delicious, I love cheesecake.😋😋😋
Thank you 😋
Yummo 👊🏾💪🏾
Omg, it looks so good😋🤤😋🤤😋🤤
I'm in heaven 😍 ✨️
I was dreaming of this cake
@@TheSweetSpotwithKirkBlouin what about the cookie, they are the bond 😋🤤😊😁
You are Amazing ‼️‼️‼️GREAT JOB LOOKS DELISH
Thank you so much 🤗
Goodness that looks yummy
So good
My favorite kind of cheesecake
It is now my favorite
@@TheSweetSpotwithKirkBlouin your cheesecake looked so good and mouthwatering.
Delicious!!!!😛😛
So good!
I'm not sure if I missed it or not, but what size cheesecake pan is being used?
I used a 9 inch pan. Thank you so much for watching.
I am making this right now. Need your help. The 2tbs of heavy whipping cream is not enough to melt 3/4 cup of chocolate chips. I have goof 😢 I put all in microwave to try to melt chocolate, I have a paste now...didn't think about it until typing now. I could have warmed up more heavy whipping cream. Well the chocolate paste is in the oven. The video looks like you have much more than recipe. Your description said 2tbs of flour but on the video it said 1tbs. Another quick question, what is the purpose of the waterbath? Don't have pan large enough. Wonder would it be ok to put a pan of water under the cheesecake? Will let you know how it turn out? You made it look easy.....thanks will try it again
Hi, thanks for the questions.
To answer your question about the chocolate, you can try two tips. 1. add an extra tablespoon or two, microwave the cream separate from the chocolate. once the cream in warmed for 30 sec, add to chocolate and whip.
2. If the Chocolate over cooks it can become a paste, try warming for 20 sec and if more time is needed only do 10 seconds after that.
About the flour, I recommend 2tbs, it’s the thinking agent to help firm up your cheesecake.
The water bath adds steam to the oven helping the cheesecake cook more evenly. If you don’t do a water bath you can add water to a smaller pan and place on rack under the cheesecake, this will help add steam.
I hope this helps, and please reach out if you have any additional questions.
Kirk
Is it still fine if you omit the sour cream?
Hi, yes it is, I would give it a little more time to firm up.
Can you please tell me what size pan
Hi, It was a 9in pan. You can also you 7in or 8in without adjusting the recipe. It is just make a thicker cake.
Where’s the recipe???????????????
The recipe is located in the description section under the video. Just hit the view more option to see the full recipe.