This recipe is one of those things you just stumble on...and the minute you see it you know you have to have it. Sort of like a really sweet pair of slingbacks, you know? The peep-toes with the bow? Okay, I could get lost here....
My husband loved cheesecake and my boys were just beginning to appreciate it. They hadn't really decided yet, but I knew there was no way they would be able to resist this one. I made it for the first time to serve at Thanksgiving dinner, probably nine years ago. Last week, my daughter called to tell me that the boyfriend she brought to that dinner, nine years ago, wondered if I'd be willing to make this cheesecake to serve at his wedding reception some time next year. The passage of time is, in and of itself, remarkable. The fact that he and my daughter have hardly shared a civil word during that time makes his request almost shocking (Not to mention ludicrous, but we won't go there.)
This cheesecake is THAT good. It really is.
What's In It:
CRUST: (Yes, I know you can buy this crust. But think about this...For many, the crust is one of the best parts of a cheesecake. For the love of all that's tasty, don't scrimp here. Just make the dang crust, ok?)
1 1/2 c. graham cracker crumbs
1/2 c. powdered sugar, sifted (always...always sifted)
1/4 cocoa
1/3 c. butter, melted
FILLING:
3 8 oz. pkg. cream cheese (I always use store brand.)
3/4 c. sugar
1/3 c. sour cream
3 tbs. all purpose flour
1 tsp. vanilla extract (No imitation, please)
3 lg. eggs (Thank you Chloe, Sylvia, Pat, and Lucy)
1 c. each Nestle' Tollhouse Butterscotch flavored (no storebrand), semi-sweet chocolate (any brand), and white chocolate morsels
TOPPING:
1 tbsp. each of morsels listed above
How To Make It:
Preheat oven to 300 degrees F.
Butter 9-inch springform pan.
Let's make the crust:
Combine all ingredients under crust heading in small bowl, mixing well.
Press into bottom, and 1 1/2 inches up side of pan.
Bake 7 to 9 minutes.
Cool in pan.
Let's make the filling:
Beat cream cheese and sugar in large bowl until creamy.
Beat in sour cream, flour, and vanilla.
Add eggs, beat until combined.
Melt 1 c. butterscotch morsels in medium, microwave-safe bowl at 70% power for 1 minute; stir. If necessary, microwave at additional 10 second intervals, just until melted.
Stir 1 1/2 c. batter into melted morsels.
Pour into crust.
Repeat procedure with semi-sweet morsels, creating second layer.
Repeat procedure with white chocolate morsels, creating third layer and being sure to cover semi-sweet layer, completely.
Bake for 70 to 75 minutes. Edges should be set and center should move, slightly.
Cool in pan 10 minutes.
Run knife around edge of cheesecake. Let stand one hour.
Let's make the topping: (Note: I did not say this one would be easy...)
Place 1 tbsp. butterscotch morsels in small, heavy-duty plastic bag.
Microwave at 70% power for 20 seconds, knead. Microwave at additonal 10-second intervals, kneading after, until smooth.
Cut tiny (Tiny!) corner from bag and squeeze to drizzle over cheesecake.
Repeat procedure with semi-sweet and white chocolate morsels. (Get creative! I usually start with a criss-cross pattern...)
Refrigerate several hours or overnight. (I suggest overnight. As you can see, this cake takes a little work. Make it the day before. That way, you can relax with your guests.)
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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