"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turtle Cheesecake Recipe

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This recipe for Turtle Cheesecake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Sauls
Added: Saturday, July 16, 2005


2 C chocolate wafer crumbs
1 stick butter, softened
2 Tbsp. sugar
2 - 8 oz cream cheese, softened
1 C sugar
5 egg yolks
1 tsp vanilla
1 tsp lemon juice
5 egg whites
1 pt sour cream


1 C (6 oz) semisweet chocolate morsels
1/4 C butter
1 - 12 oz jar caramel topping
1 C chopped pecans

Preheat oven to 300 degrees.

Mix first three ingredients together with fingers or pastry cutter. Press onto side of spring form pan first and then bottom.

Beat cream cheese and sugar until fluffy. Add egg yolks one at a time. Beat well. Add lemon juice and vanilla.

Wash beaters and dry well. Put in freezer for 5 minutes along with bowl large enough to beat egg whites until fluffy. (This helps stiffen egg whites quickly.)

In small bowl, beat whites until stiff. Stir sour cream into other ingredients. Fold whites into these ingredients. Pour mixture into crust. Bake in oven for one hour. Turn oven off. Leave cake in oven for one more hour.

Then open oven door and leave cake in oven for an addition 1/2 to 1 hour. Then leave cake on counter for 4 to 5 hours. Cover with foil and refrigerate for at least 8 hours.


Melt butter in saucepan, add morsels. Stir over low heat just until chocolate melts and mixture blends.

Spread warm chocolate mixture over cheesecake. Chill for 15 minutes.

Drizzle caramel topping and sprinkle nuts over individual slices as served.

You can combine caramel topping and pecans in a small saucepan.

Bring to a boil, stirring constantly over medium heat. Boil for 2 minutes.

Remove from heat and cool for 5 minutes.

Spread over chocolate and cool completely.

Serve immediately or cover and chill.

Personal Notes:
Personal Notes:
The plain cheesecake is also good with any of your favorite cheesecake toppings or delicious served plain.




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