Labor Day Weekend seems a good time to get back to work on my blog. Obviously, I’ve been neglecting Girl Meets Oven the past few weeks. I hope you’ll forgive me with this post about turtle tiramisu cheesecake.
Instead of baking sweet treats in the kitchen, I have been busy cooking up an exciting new work-related adventure. Interviewing and preparing for a new job kept me out of the kitchen these past few weeks. Luckily I got the job! Now I look forward to getting into the swing of things at work — and back to baking on the weekends.
When my mother-in-law invited us over for a Labor Day Weekend, I immediately volunteered to make dessert. I was excited to get back in the kitchen. While most people celebrate this end-of-summer holiday with an all-American cookout, we opted for an Italian-themed dinner inside. My mother-in-law made tortellini, and I brought this turtle tiramisu cheesecake.
It was a sweet way to celebrate the coming end of summer— and the beginning of a new job.
The Moral of the Story
Both making a cheesecake and finding a job require a little bit of luck and hard work.
About the Recipe
With our Italian theme, I wanted to make a tiramisu cheesecake. While browsing through my copy of Great Cheesecakes from Better Homes & Gardens, I found a tiramisu cheesecake recipe. I also found a recipe for a chocolate and caramel cheesecake. I decided to make a hybrid of the two recipes.
The Cast of Characters
Chocolate and caramel are definitely the stars of this show.
First, make your ladyfingers. Whip up your egg white until foamy.
In another bowl, blend together the egg yolk and sugar.
In yet another bowl, sift together the flour and baking powder.
Fold half the egg whites into the egg yolk mixture.
Fold in the sifted flour and baking powder.
Stir in the remaining egg whites.
On a baking sheet lined with parchment, pipe the ladyfingers.
Bake for 8 minutes, or until golden brown.
While your ladyfingers cool, grind chocolate graham crackers in a food processor.
Mix melted butter and cracker crumbs, and press the mixture into a springform pan.
Line the side of the pan with the ladyfingers, broken in half.
Pour caramel sauce into the crust.
Sprinkle regular graham cracker crumbs over the caramel.
Make the cheesecake filling. Blend together marscapone cheese and cream cheese.
Blend in sugar.
Add ground espresso soaked in rum.
Pour the cream cheese mixture into the crust.
Bake for 45 minutes. Let cool before removing the sides of the pan.
Chill the cheesecake in the refrigerator. Then spread melted chocolate chips on top.
Chill the cheesecake while you make more caramel sauce to drizzle over the cake.
Girl Meets Oven is not just a baking blog. It’s a love story. Make that a romantic comedy, like When Harry Met Sally. Neither Harry nor Sally knew at first that they would fall in love. But then their love bloomed through a series of funny blunders. That's how it is with me and my oven.
Here you’ll find the blunders, stories and tips I encounter as I get to know more about baking and fall in love with my oven.