Valrhona Turtle Cheesecake Recipe

Valrhona Turtle Cheesecake

Recipe by Chef Erika Jensen
Course: Dessert
Cuisine: French
Keyword: Cheesecake

Ingredients

Crust

  • 8 oz graham crackers
  • 4 oz melted butter

Cheesecake

  • 24 oz cream cheese room temperature
  • 1 tbsp cornstarch
  • 7 oz granulated sugar
  • 8 oz heavy cream
  • 3 large eggs room temperature

Layers & Filling

Instructions

Crust

  • Crush graham crackers in food processor, add melted butter
  • Press up the sides into greased 9-inch springform pan, with a foil-wrapped exterior

Cheesecake

  • Blend cream cheese, cornstarch and sugar in a food processor (or mixing bowl/kitchen aid) until smooth
  • Add in cream and blend
  • Add eggs one at a time, pulsing just enough to mix each egg

Layers & Filling

  • Pulse in vanilla and liqueur to the cheesecake, stream in chocolate
  • Pour 9oz of caramel on top of crust, layer with 3oz of pecans
  • Pour cheesecake batter on top
  • Tap several times to release air bubbles
  • Swirl in remaining caramel and top with 1oz pecans

Assembly & Finishing

  • Preheat convection over to 325°F. Set cheesecake in a water bath and cover the entire pan with foil, then set in oven. Bake for 60 minutes.
  • After 60 minutes is up, turn off the oven, take off the foil and continue to keep cheesecake in the oven for another hour.
  • Remove from oven.
  • Optionally, you could make a dark chocolate ganache and drizzle over cheesecake, or finish with chopped pecans, miniature chocolate chips or garnish of choice.

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