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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 12 |
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A cheesecake based on my favorite Girl Scout cookie. Much gratitude and many thanks to the culinary genius of Culinary Concoctions by Peabody! Ingredients:
3/4 cup all-purpose flour |
1/4 cup cornstarch |
1 pinch salt |
1/4 cup unsalted butter, room temperature |
1/4 cup unsalted butter, for browning |
1/4 cup powdered sugar |
1 teaspoon vanilla |
2 1/2 lbs cream cheese |
2 1/2 cups sugar |
2 tablespoons flour |
5 eggs |
2 teaspoons vanilla |
1 cup sweetened coconut |
1 1/2 cups sugar |
1/3 cup water |
2/3 cup heavy cream |
6 ounces semi-sweet chocolate chips |
Directions:
1. To make the brown butter:.
2. Cut 1/4 cup of butter into pieces. Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so the butter does not get burnt. Remove from heat when butter turns light brown and gives off a nutty aroma. Set aside.
3. In a separate bowl, whisk the flour, cornstarch and salt together.
4. Cream the remaining 1/4 cup butter(at room temp) until smooth and add the sugar, beating for about 2 minutes. Beat in the vanilla extract and the brown butter. Gently stir in the flour mixture just until incorporated. Take cookie base and press down into a 10 inch spring form pan that has already been buttered/floured and lined with parchment paper.
5. Bake at 350F for 10 minutes. Set out to cool.
6. For the Cheesecake:.
7. Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour.
8. Add eggs in one at a time scraping bowl down to make sure that there are no lumps.
9. Stir in the vanilla. The coconuts can be added now; it just get stirred inches.
10. Pour batter into the pan. Bake in a water bath at 350F for approx 1 1/2 -2 hours. Let cake sit at room temperature until cool, then chill overnight.
11. For the Caramel:.
12. Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream(it will bubble up and may splatter).
13. Allow caramel to cool for a few minutes then stir in 12 ounces of sweetened coconut(you can add more if you would like). Stick in the fridge for 5-10 minutes.
14. For the Chocolate:.
15. Melt in a metal bowl over simmering water. Once cooled put into a pastry bag.
16. To Assemble:.
17. Once the cheesecake has chilled overnight. Place some of the topping on the cheesecake and spread it around to cover the top. It may be a little runny that is okay. Pipe chocolate stripes onto the cheesecake, as many as you would like and chill for another hour.
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