This past weekend I attempted to make a turtle cheesecake for Brian's mom's birthday. I got the recipe from Amber's Delectible Delights blog. I say I attempted the recipe because at the final step I ruined the entire cheesecake and didn't actually get to eat it, but I will get to that later. I am going to go ahead and tell you the step-by-step process because I took the time to take all the pictures and I know it would have turned out awesome had I not messed up a critical step.
So here we go.
1 1/4 cups chocolate cookie crumbs (recommended: Oreo) 1 cup sugar, plus 4 tablespoons
4 tablespoons unsalted butter, melted, plus 3 tablespoons
2 1/2 pounds cream cheese, softened to room temperature
1 1/2 teaspoons vanilla extract
2 tablespoons all purpose flour
1 cup semisweet chocolate chips, plus 1 cup melted
1 cup sour cream
1 cup semisweet chocolate chips, for topping
1 cup caramel, for topping
1 cup pecans, for topping
Preheat oven to 325 degrees F.
Lightly grease the bottom and side of a 9-inch springform pan.
In a medium sized mixing bowl, combine the cookie crumbs, 4 tablespoons of sugar, and the melted butter and mix together well. Pour the crumbs into the bottom of the pan and press them out evenly. Once completed, set aside.
In a large mixing bowl, combine cream cheese, the rest of the sugar, and vanilla. Beat together until light and creamy.
Add the flour and blend until smooth.
With the first cup of chocolate chips, fold into filling.
Pour in a melted cup of the chocolate chips and sour cream and mix well.
Add the eggs, 1 at a time, mixing each at low speed.
Pour the filling into prepared pan, bake for 50 minutes to 1 hour, until the center is almost set.
Let cake cool for 10 minutes, then run a knife around the sides and remove rim of the pan. Refrigerate for 8 hours or overnight.
And this is where things went horribly wrong. 10 minutes is not nearly long enough to let the cheesecake cool! When I took the rim of the pan off the cheesecake, it held for about 10 seconds, and then completely collapsed all over the top of my oven. Boy was I pissed! I was so mad I didn't even take a picture of the disaster. I immediately threw it all in the trash (after trying some of the gooey mess to make sure it tasted good, or course).
So there's what happened with the cheesecake. I have no doubt it would have been awesome, especially covered in more chocolate, caramel and pecans. But I guess that will have to wait for another time.
Since I really wanted to make a cheesecake, I happened to have enough leftover ingredients to make a much simpler version. I used a pre-made graham cracker crust, only one block of cream cheese, one egg and some melted chocolate. And this is what came out:
Once cool I topped this with chocolate, caramel and pecans, and it was still very good. Of course, not as good as the other would have been. But what can you do? Live and learn I guess. So remember, when making cheesecakes, let them cool for a long time!