For Shavuot: Not your mother’s cheesecake

Since this is the fourth Shavuot that I’m writing this column, and I’ve exhausted all my Shavuo stories, I’m going to do something novel and honor the original intent of this column (which is, after all, titled “Who’s in the Kitchen”) and give you two amazing recipes. Since it’s customary to serve dairy dishes during this holiday, I’ve chosen two decadent cheesecake choices. These are not your typical mother’s cheesecake recipes!

One is a layered turtle cheesecake and the other is cheesecake in a mason jar.

Next week I’ll make sure to share a healthy low calorie dish for you; till then, enjoy these, and chag sameach to all!

Layered Turtle Cheesecake

Ingredients:

CRUST

1 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup finely chopped pecans

6 tablespoons cold butter, cubed

FILLING

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/3 cup packed brown sugar

1/4 cup plus 1 teaspoon all-purpose flour, divided

2 tablespoons heavy whipping cream

1-1/2 teaspoons vanilla extract

4 eggs, lightly beaten

1/2 cup milk chocolate chips, melted and cooled

1/4 cup caramel ice cream topping

1/3 cup chopped pecans

GANACHE

1/2 cup milk chocolate chips

1/4 cup heavy whipping cream

2 tablespoons chopped pecans

Directions:

Place a greased 9- inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12–15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.

In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.