American · Dessert
Turtle Cheesecake
A dense, baked cream cheese filling sits on a crushed chocolate cookie crust, chilled until firm, then finished with a buttery brown sugar caramel, melted dark chocolate drizzle, and toasted pecans — the classic turtle candy combination translated into cheesecake form.
$1
25 minsPrep
34 minsCook
329 minsTotal
MediumLevel
Nutrition per serving
519Calories
8.1gProtein
42.9gFat
26.4gCarbs
18.1gSugar
2.3gFiber
465mgSodium
146mgChol
22.2gSat Fat
244mgPotassium
101mgCalcium
2.6mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 160°C (325°F). Crush the chocolate cookies into fine crumbs and mix with the all-purpose flour and half the melted butter; press firmly into the base of a 10cm springform tin and chill while making the filling.
2
Beat the softened cream cheese with a hand mixer until smooth and lump-free, then add the sour cream and vanilla extract and beat again.
3
Add the beaten egg and mix on low speed just until combined, taking care not to overbeat to avoid cracking.
4
Pour the cheesecake batter over the chilled crust and smooth the top with a spatula.
5
Bake for 32-36 minutes until the edges are set but the centre still has a slight wobble.
6
Turn off the oven, prop the door ajar, and let the cheesecake cool inside for 30 minutes before transferring to a wire rack to cool fully to room temperature.
7
Meanwhile, melt the remaining butter with the brown sugar and a pinch of salt in a small pan over medium heat, stirring until the sugar dissolves and the mixture bubbles gently for 1-2 minutes.
8
Remove the caramel from the heat and stir in the warmed heavy cream until smooth and glossy; set aside to cool slightly.
9
Chill the cooled cheesecake in the fridge, uncovered until fully cold, then cover and chill for at least 4 hours or overnight.
10
Just before serving, drizzle the caramel sauce and melted dark chocolate over the top and scatter with toasted chopped pecans.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18g18g Chocolate Dark 70, crushed into crumbs with graham-style cookies
- 10g10g All Purpose Flour, mixed into crust as binder
- 14g14g Butter, melted, for crust and caramel
- 10g10g Sugar White, for crust and caramel sauce
- 120g120g Cream Cheese, softened
- 16g16g Sour Cream
- 28g28g Egg, beaten
- 3g3g Vanilla Extract
- 14g14g Brown Sugar, for caramel sauce
- 12g12g Heavy Cream, warmed, stirred into caramel off heat
- 14g14g Pecan, toasted and roughly chopped, 1
- 10g10g Chocolate Dark 70, melted, drizzled over top, 1
- 1g1g Salt, pinch, in caramel sauce
