Turtle Cheesecake #2

            Turtle Cheesecake    # 2

Crust
½ cup butter, chilled but not hard
1/3 cup sugar
1 cup flour
1 tsp vanilla
2/3 cup chopped pecans

Using a pastry blender cut the butter into the sugar, flour and vanilla.   Add in pecans. 

Press into bottom and 1 ½ inches up sides of 9- inch springform pan

Bake at 350 for 12 to 15 minutes or until golden.  Cool on a wire rack.

Filling:  White Chocolate Cheesecake

4-8 oz packages cream cheese, room temperature, divided
1 2/3 cup sugar, divided
¼ cup cornstarch
1 T vanilla
2 eggs
12 oz. melted white chocolate chips
¾ cup whipping cream

Place 1-8 oz packaged of cream cheese, 1/3 cup sugar and ¼ cup cornstarch in a large mixing bowl.  Beat at low speed until creamy, scraping occasionally.  Beat in 3-8oz. packages of cream cheese.  Increase speed to high and beat in 1 1/3 cups sugar, then 1 T vanilla.  Blend in 2 eggs, one at a time, 12 oz. melted white chocolate chips and ¾ cup whipping cream and beat just to blend.

Spoon filling on top of crust.

Wrap the outside of the pan with two layers of heavy duty foil, covering the bottom and extending up sides.

Place springform pan in large shallow pan.  Pour hot water into large shallow pan about 1 inch up sides of springform pan.  Bake 1 hour and 10-15 minutes-the center should barely jiggle when you shake the pan.

Remove springform pan from water bath and remove foil.  Cool on wire rack 1 hour.  Cover cake with plastic wrap and refrigerate overnight.

To remove springform, run a knife around the inside of the pan, release latch and remove ring.

Caramel Topping       

1 cup butter
2 cups sugar
2 cups light corn syrup
2 cups whipping cream, divided
2 tsp vanilla

Combine butter, sugar, corn syrup, and 1 cup whipping cream in a large Dutch oven.  Cook over low heat, stirring gently, until sugar dissolves.  Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.  Uncover and cook, stirring occasionally, until candy thermometer registers 224 degrees.
Stir in remaining 1 cup whipping cream.  Continue to cook mixture over medium heat to firm ball stage (248 degrees).  Stir in vanilla.
Pour into buttered 13 x 9 pan.  Let cool about 5 hours.  Cut into squares, and wrap individually in wax paper.  Yield:  2 ¾ pounds.

When the candy has cooled but not completely set up, put part of the candy on top of the cheesecake. 

Chocolate Ganache

1 (12 oz) package semisweet chocolate chips
½ cup whipping cream
3 T butter

Microwave chocolate and whipping cream in a 2 quart microwave-safe bowl on medium 2 ½ to 3 minutes or until chocolate begins to melt.

Whisk until chocolate melts and mixture is smooth.  Whisk in butter, let stand 20 minutes.  Beat at medium speed with an electric mixer 3 to 4 minutes until mixture forms soft peaks. 

Spread cooled ganache around sides of cheesecake

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