Turtle Cheesecake

Ingredients

Equipment Needed

• •9-inch springform pan
• •Food processor
• •Stand mixer with paddle attachment
• •Large roasting pan (for water bath)
• •Heavy-duty aluminum foil
• •Heavy-bottomed 2-quart saucepan
• •Instant-read thermometer
• •Offset spatula

Instructions

1. 1

   Toast the pecans

   Preheat your oven to 325°F. Spread the pecan halves on a rimmed baking sheet in a single layer. Toast for 8 to 10 minutes, stirring once halfway through, until fragrant and slightly darkened. You'll smell them before you see the change. Transfer immediately to a plate to cool. Pecans that sit on a hot pan continue cooking and turn bitter.

   Toast pecans first so they cool completely before you need them. Warm nuts on cold ganache create condensation and soggy spots.
2. 2

   Prepare the crust

   Increase oven temperature to 350°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, coming up the sides. This waterproofs the pan for its water bath. In a food processor, pulse the chocolate sandwich cookies until finely ground, about 30 seconds. Add melted butter and salt, pulsing until mixture resembles wet sand. Press firmly and evenly into the bottom and 1 inch up the sides of the prepared pan, using the flat bottom of a measuring cup to compact the base.

3. 3

   Bake the crust

   Bake the crust for 10 minutes until set and fragrant. The edges will look slightly dry, the center just firm. Remove and reduce oven temperature to 325°F. Let crust cool while you prepare the filling.

4. 4

   Beat the cream cheese

   In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the bowl and beater twice during this process. Lumps in your cream cheese become lumps in your cheesecake. There is no fixing this later.

   Room temperature cream cheese is essential. Cold cream cheese never fully smooths out and holds air pockets that become cracks during baking.
5. 5

   Build the filling

   Add the sugar gradually with the mixer on medium-low, beating until incorporated. Add the sour cream, vanilla, and salt, mixing until smooth. Scrape down the bowl again. Lower the speed to the slowest setting and add the eggs one at a time, mixing just until each disappears before adding the next. Do not overbeat once eggs are added. Every second of excess mixing incorporates air that will rise and crack your cheesecake.

6. 6

   Set up the water bath

   Pour the filling over the cooled crust, smoothing the top with an offset spatula. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. The water bath provides gentle, even heat that prevents the surface from drying and cracking.

   Use a kettle to pour hot water. It gives you control and keeps water away from your foil seams.
7. 7

   Bake low and slow

   Bake at 325°F for 60 to 75 minutes. The cheesecake is done when the edges are set and slightly puffed but the center still wobbles like gelatin when you gently shake the pan. It should jiggle, not wave. An instant-read thermometer inserted in the center should read about 150°F. The residual heat will carry it to 160°F as it cools.

8. 8

   Cool gradually

   Turn off the oven, crack the door open about two inches, and let the cheesecake cool inside for one hour. This gradual temperature change prevents the dramatic contraction that causes cracks. After an hour, remove from the water bath, peel away the foil, and cool completely on a wire rack. Refrigerate uncovered for at least four hours, preferably overnight.

9. 9

   Make the caramel

   Combine the sugar and water in a medium heavy-bottomed saucepan. Stir gently to moisten all the sugar, then stop stirring entirely. Place over medium-high heat and cook without disturbing until the mixture turns deep amber, 8 to 12 minutes. Watch carefully in the final minutes. Caramel goes from perfect to burnt in seconds. The color you want is dark copper, like a new penny.

10. 10

    Finish the caramel

    Remove from heat and carefully pour in the warm cream. The mixture will bubble violently. This is expected. Whisk until smooth, then whisk in the butter pieces until melted and glossy. Stir in the vanilla and salt. Let cool to room temperature, stirring occasionally. The caramel will thicken as it cools but should remain pourable.

    If you're short on time or courage, quality store-bought caramel sauce works beautifully. Warm it slightly so it pours smoothly.
11. 11

    Make the ganache

    Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until bubbles form around the edges and steam rises from the surface. Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes. Whisk slowly from the center outward until completely smooth and glossy. Let cool for 10 minutes until slightly thickened but still pourable.

12. 12

    Assemble the turtle layers

    Run a thin knife around the edge of the chilled cheesecake and release the springform ring. Transfer the cheesecake (still on its base) to a serving platter. Spoon about half the caramel over the top, spreading gently to within half an inch of the edges. Let set for 5 minutes in the refrigerator.

13. 13

    Add ganache and finish

    Pour the ganache over the caramel layer, tilting the platter gently to encourage it to flow to the edges. Some will drip down the sides. This is desirable. Arrange toasted pecans generously over the ganache while it's still tacky. Drizzle remaining caramel in artistic swoops across the top. Finish with a few flakes of sea salt. Refrigerate at least 30 minutes to set the toppings before slicing.

14. 14

    Slice with precision

    Dip a sharp thin-bladed knife in hot water and wipe dry before each cut. This melts through the ganache cleanly instead of dragging it. Cut with a single confident stroke, pressing down rather than sawing. Clean and reheat the knife between slices. Patience here rewards you with portions that look as professional as they taste.

Chef Tips

• •Cold ingredients make lumpy cheesecakes. Set out your cream cheese, eggs, and sour cream at least two hours before you begin. If you forgot, submerge sealed cream cheese packages in warm water for 15 minutes.
• •The water bath is not optional. It provides humidity that keeps the surface supple and moderates the oven's heat so the edges don't overcook while the center catches up.
• •If your cheesecake cracks despite your best efforts, embrace it. The caramel and ganache will cover all sins. No one eating this dessert has ever complained about its appearance.
• •For clean slices at a party, portion the entire cheesecake in advance. Arrange the slices on a platter, slightly separated, so guests can serve themselves without surgery.

Advance Preparation

• •The cheesecake, without toppings, can be made up to 3 days ahead. Wrap tightly in plastic wrap and refrigerate. Add caramel, ganache, and pecans the day of serving.
• •The caramel sauce keeps refrigerated for 2 weeks. Warm gently before using. It also freezes beautifully for up to 2 months.
• •Toast pecans up to 1 week ahead. Store in an airtight container at room temperature.
• •The fully assembled cheesecake holds well in the refrigerator for up to 2 days. The pecans will lose some crunch but the flavors deepen beautifully.

Frequently Asked Questions

Nutrition Information

1 serving (about 120g)