Turtle cheesecake

Featured tools:

Stand mixer

Mix, knead, whisk

Round cake pan

22 cm Springform

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1. Biscuit base

   • 200 g speculoos or digestive biscuits
   • 90 g butter
   • 60 g chopped pecans
   • 30 g light brown or demerara sugar
   • 2 g salt

   • Start by processing the biscuits until they resemble fine sand, then transfer them to a bowl.
   • Finely chop the pecans and add them to the biscuits along with the sugar and melted butter. Mix well until fully combined.
   • Finally, pour the mixture into a 22 cm springform tin and press it down evenly using a glass, creating a raised edge of about 2–3 cm.
   • Bake with top and bottom heat for 10 minutes at 180º C.

2. Cheese filling

   • 700 g cream cheese
   • 200 g plain Greek yoghurt
   • 200 g eggs (approx. 4)
   • 150 g vanilla or white sugar
   • 20 g plain flour
   • 5 g vanilla

   • Begin by mixing the cream cheese and sugar thoroughly with a whisk until smooth and silky.
   • Next, add the eggs one at a time, whisking well after each addition.
   • Then, add the yoghurt and vanilla, mixing until fully incorporated.
   • Lastly, sift in the flour and mix carefully to ensure there are no lumps.
   • Pour the filling into the tin over the biscuit base and bake with top and bottom heat for 60 minutes at 160º C.
   • Once done, switch off the oven and leave the cake to cool inside with the door slightly ajar for about 1 hour.
   • Let it cool completely at room temperature, then refrigerate for at least 4 hours, ideally overnight.

3. Caramel cream

   • 100 g double cream
   • 75 g glucose syrup
   • 45 g vanilla sugar
   • 35 g butter

   • In a saucepan, heat the cream and glucose over medium heat until it comes to a boil, then set aside.
   • In a separate pan or saucepan, heat the sugar over medium heat until it turns into an amber-coloured caramel.
   • Gradually add the hot cream to the caramel, whisking continuously to combine.
   • Cook for about 5 minutes more, then remove from the heat.
   • Let it cool for a few minutes, add the butter and stir until fully incorporated.
   • Transfer the caramel to a bowl or jug and leave to cool at room temperature for at least 6 hours.

4. Chocolate cream

   • 110 g dark chocolate (54%)
   • 20 g sunflower or neutral oil

   • In a bowl, melt the chocolate in the microwave using short bursts at low power.
   • Then add the oil, mix well, and set aside.
   • Leave to rest at room temperature for at least 6 hours.

5. Assembly

   • 100 g pecan nuts

   • Remove the cake from the fridge, carefully unmould it and place it on a serving plate.
   • Transfer the caramel and chocolate creams into two piping bags without nozzles, cutting a small opening of about 3 mm in each.
   • Roughly chop the pecans to your preferred size and decorate the top of the cake with both creams and the chopped pecans to taste.
   • Store in the fridge until ready to serve, and leave at room temperature for 20 minutes before serving.

Discover the history of Turtle cheesecake.

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