Girl Scouts of America, why do you ought to make the names of your cookies so confusing?? Yes, I understand it’s all in regards to the other bakeries that bake for other areas of the country. But I really sense like life (and meals blogging) may possibly be a lot easier if we might all unite round a traditional cookie name.
Case in point:
I served this marvelous cheesecake a couple of weeks ago to my folks and a number of friends. But whilst I advised them it was a Samoa cheesecake, every one single one among them regarded at me blankly. Granted, that didn’t cease them from diving in with a fork stat. But as soon as I advised them it was a Caramel DeLite cheesecake, the lightbulb all of a sudden went off. And then the tales started to movement as all of us swapped tales about knocking on doorways and utilizing our greatest 7-year-old gross income recommendations to attempt to promote All Of The Cookies. And then now, of course, we fortunately aid these little 7-year-olds promoting containers by means of way of consuming All Of The Cookies.
SAMOA CHEESECAKE
This Samoa Cheesecake recipe is impressed by means of way of the noted Girl Scout cookies (a.k.a. “Caramel Delights”). It’s a easy vanilla cheesecake base, made with an Oreo crust, and topped with caramel, toasted coconut and drizzled with chocolate.
TOTAL TIME: 2 HOURS PREP TIME: 30 MINS COOK TIME: 1 HOUR 30 MINS
INGREDIENTS:
CHEESECAKE INGREDIENTS:
24 Oreo cookies
4 Tablespoons melted butter
pinch of salt
3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened
1 cup granulated sugar
1 cup plain or vanilla Greek yogurt
2 tsp. vanilla extract, store-bought or homemade
3 eggs
SAMOA TOPPING INGREDIENTS:
2 cups shredded sweetened coconut
1 3/4 cups caramel dip or sauce (you can both purchase the 16-ounce store-bought tubs of caramel dip, or use 1 3/4 cups selfmade caramel sauce http://www.gimmesomeoven.com/microwave-caramel-sauce/)
4 ounces darkish chocolate
DIRECTIONS:
TO MAKE THE CHEESECAKE:
Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outdoor of the pan in 2 layers of heavy-duty aluminum foil, being certain that there are NO gaps the position water might seep through.
Add Oreo cookies to the bowl of a meals processor, and task till totally crumbled. (Or you may do that step by means of way of hand by means of way of crushing Oreos with a meat mallet inner a ziplock freezer bag.) Add within the melted butter, and stir or task till evenly combined with the Oreos. Press the Oreo combination evenly into the backside of the springform pan. Then region the pan in a big roasting dish (or any pan greater than the springform), and deliver a tea kettle or pot of water to boil in education for the water bath. Set aside. (*If you don’t desire to region the pan immediately in a water bath, you may skip this final step and simply region a pan of water at the shelf underneath the cheesecake pan.)
Using an electrical mixer, beat cream cheese on medium velocity for three minutes till smooth. Add sugar and beat for an extra minute till properly blended. Add Greek yogurt and vanilla, and beat for an extra minute, stopping partway to scrape the backside of the bowl with a spatula. Add eggs, one at a time, beating on low velocity after every one addition simply till blended. Do no longer overbeat! Pour into crust.
Place the double pans within the oven on a shelf at the backside third of the oven. Very intently use a tea kettle (or big measuring cup) to pour the boiling water within the greater pan to variety a water bath round the springform, so that it comes up about 1-inch round the springform.
Close the oven door, and bake about 1 hour 30 min, or till heart is virtually set. (The cake have to nonetheless jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then take away cheesecake from oven, intently run a knife round the rims of the cake, after which allow cool to room temperature. Refrigerate at the least four hours or overnight. Remove springform rim, and upper cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at the least 15 minutes for the topping to set. Then serve, or hide and refrigerate for as lots as 5 days.
TO MAKE THE TOPPING:
Preheat oven to 350 ranges F. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet. Bake for about 6 minutes, or till the upper layer of coconut is toasted and frivolously golden, then take away the tray and stir the coconut. Bake for an extra 3-4 minutes or till the brand new layer of coconut is frivolously golden. (Keep a near eye on it so that the coconut doesn't burn.) Remove the pan, and pour coconut right into a blending bowl.
Add 1 cup caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel isn't very pour-able, warmth it within the microwave or in a small saucepan till it's simply moderately warmed.)
Using a spoon, unfold a separate 1/2 cup of caramel sauce onto the chilled cheesecake. Then upper with the caramel/coconut mixture, and press it down till the upper of the cheesecake is covered.
Pour the melted chocolate right into a piping bag or a Ziplock bag with the nook snipped off, then pipe it onto the upper of the coconut/caramel combination in even lines. Repeat in a separate bag with the remainder caramel sauce.
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