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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake Turtle Swirl
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Cakesandfrostings - Cheesecake Turtle Swirl Post by :lynns Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2795

Click below to download : Cakesandfrostings - Cheesecake Turtle Swirl (Format : PDF)

Cakesandfrostings - Cheesecake Turtle Swirl

Crust
9 Ounces Chocolate Wafer Cookie Crumbs
6 Tablespoons Unsalted Butter -- Melted
Filling
32 Ounces Cream Cheese -- Room Temp
1 1/4 Cups Sugar
5 Large Eggs
1 1/2 Teaspoons Vanilla

3 Tablespoons Whipping Cream
4 Ounces Semisweet Chocolate -- Chopped

1 Cup Butterscotch Topping -- Purchased
1/2 Cup Whole Toasted Pecans -- Optional

FOR CRUST:
Preheat oven to 350°. Finely grind cookies in processor. Blend in butter. Press crumb mixture onto bottom and 1inch up sides of a 9-inch springform pan with 2 3/4 inch high sides. Wrap outside of springform pan with foil.

FOR FILLING:

Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add sugar and beat until smooth. Beat in
eggs 1 at a time. Mix in vanilla.

Bring cream to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until mixture is melted
and smooth. Remove from heat.

Pour half of cream cheese mixture into crust. Spoon half of chocolate mixture over by tablespoons, spacing evenly.
Using tip of knife, swirl chocolate mixture into filling. Spoon remaining cream cheese mixture over.

Spoon remaining chocolate mixture over by tablespoons. Swirl into filling. Bake until sides are set and center moves slightly when pan is shaken, about 1hour and 5 minutes. (Cake may crack.) Cool in pan on rack. Chill overnight.

Using small knife, cut around pan sides to loosen cake. Release pan sides. Drizzle 1/4 cup caramel sauce over top
of cake.Garnish with whole pecans. Pass remaining sauce.


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