I know one of us made it because there are notes in the recipe about using Demarle Bakeware. That really narrows it down.
Later, I found these 3 photo in one of my folders which she sent me. This confirms my thought she sent the recipe with the Demarle notes.
Last night I mentioned to my husband I want to make this recipe today because birthdays are coming up. He took my list and went to the store. Some of the ingredients he chose were premium...like the cream and butter. I like that and he knows it.
Assembled ingredients:
Carmel pieces melting in cream
My helper crushes the Graham Crackers.
The recipe...
Turtle Cheesecake
( Do not make unless you
have plenty of time. Note: Takes two days to
make) One cheesecake goes a long way. Very
rich! I also loved the mini-cheesecakes
that I made in the bouquet tray!
1 1/2 cups graham cracker
crumbs
1/2 cup finely chopped
pecans
6 Tbs. butter melted
1 1/3 cups heavy cream,
divided
25 individually wrapped
caramels, unwrapped
4 pkgs. (8 oz each) cream
cheese, at room temp.
1 1/2 cups packed dark brown
sugar
1 cup sour cream
4 eggs
2 yolks
2 tsp vanilla extract,
divided
4 oz. semisweet chocolate,
coarsely chopped
3 Tbs. granulated sugar
2-3 turtle candies, cut into
chunks
1) Preheat oven to 350
degrees. Wrap bottom and side of 9" springform pan with double layer of
foil (If not using Demarle mold). In bowl combine crumbs, pecans and butter;
transfer to pan. Using bottom of measuring cup, press mixture onto bottom and
1/2" up side of pan.
Bake 10 minutes. Remove from
oven; reserve.
2)Meanwhile in pot heat 1/4
cup cream over low heat. Add caramels; cook, stirring until melted. Transfer 2
Tbs. caramel sauce to plastic food storage bag; reserve.
Pour remaining sauce into
crust. Cool
3 At high speed beat cream
cheese until smooth, 4 minutes. Beat in brown sugar until fluffy, 4 minutes.
Reduce speed to medium; gradually beat in sour cream, eggs, yolks and 1 1/2
tsp. vanilla.
Increase speed to medium high; beat until slightly
increased in volume. 4 minutes. Pour batter into curst. Place pan in large
roasting pan; fill roasting pan with hot water halfway up side of springform
pan. Bake 1 hour, 15 minutes or until center jiggles slightly when pan is
shaken. Remove from water. Run spatula around edge of cake to loosen (Not
needed if using DeMarle mold). Remove foil. Cool on rack 2 hours; refrigerate 8
hours or overnight.
4) Remove side from pan (If
using Demarle, peel the bakeware away)
Heat 1/3 cup cream over low
heat. Add chocolate; remove from heat. Stir until smooth. Transfer 2 Tbs.
chocolate sauce to plastic
food storage bags; reserve. Spread remaining chocolate sauce over cheesecake,
as shown. Let stand 10 minutes.
5)Beat remaining 3/4 cup
cream and vanilla with granulated sugar until stiff peaks form. If desired,
transfer to plastic food storage bag with one corner snipped; pipe rosettes or
spoon mounds over cake top. Garnish with turtle candies. Heat reserved caramel
sauce in microwave on High in 5-second intervals until melted but not hot.
Snip one corner of each bag
of caramel and chocolate sauces; drizzle over cake.
Quick tip: The secret to evenly baked cheesecake?
Allowing at least 1" of space between the pan and the sides of the
roasting pan you use for the water bath. And choose a roasting pan no taller
than the springform pan.
Notes from Bonda: 3-19-16
Making this today in a 8.5" Demarle Round Cake Shape Mold. Didn't buy Turtle candies. Will be okay though because all the
ingredients in those will be drizzled over the top anyway.
More photos later.
3-20-16 This was a lot of work. It was not my favorite recipe. Putting whipping cream on this does not really work. Whipping cream should be used as a garnish just as it is served. It melted too quickly. Also, I didn't care for the dark brown sugar in the cheese cake.
I liked the crust with pecans in it very much. Do that again. I liked it in the Demarle round cake mold shape.
I like how easily the mold peels off. Do a double tip out.
Finished results...
