I know I’m a little late on Thursday’s promised post, but I’ll be back later on today with something else, so maybe having two posts in one day will help to even out my tardiness? Yes? Okay, sounds good to me!
This cheesecake was super easy to make, and I was relatively happy with the way it turned out. I wish the “turtle” component had been more identifiable, so next time maybe I’ll alter it a little, but this is a terrific cheesecake nonetheless.
Serves 12-14 people
2 cups graham cracker crumbs
6 tbsp butter, melted
3 (8 oz) packages of cream cheese
3/4 cup sugar
1 tbsp vanilla
1/2 cup caramel sauce (either store-bought or homemade)
8-10 Turtle’s chocolates, roughly chopped
Preheat your oven to 325F and begin preparing your crust by combining the graham cracker crumbs and melted butter in a small bowl and pressing the mixture on the bottom and slightly up the sides of a 9-inch springform pan.
Beat together the cream cheese, sugar, and vanilla until thoroughly combined, then add the eggs, one at a time, ensuring the first egg is well blended before adding the next.
Pour the cheescake mixture over the crust and bake for 1 hour and 5 to 1 hour and 15 minutes (make sure the centre is almost set).
Allow the cheesecake to cool in the pan for a little while (15-20 minutes or so), then loosen the rim and gently place the cheesecake on the plate you’ll be using to serve it.
Top your cheesecake with caramel sauce and garnish with chopped Turtle’s chocolates. Chill your cheesecake in the fridge for at least 4 hours, or overnight if you can. Take it out a few minutes before serving, and enjoy !