Name: Samoas Cheesecake
Cuisine: International
Ingredients: For the Cookie Base; 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1 pinch salt; 1/4 cup unsalted butter, room temperature; 1/4 cup unsalted butter, for browning; 1/4 cup powdered sugar; 1 teaspoon vanilla; For the Cheesecake; 2 1/2 lbs cream cheese; 2 1/2 cups sugar; 2 tablespoons flour; 5 eggs; 2 teaspoons vanilla; 1 cup sweetened coconut; For the Caramel; 1 1/2 cups sugar; 1/3 cup water; 2/3 cup heavy cream; For the Chocolate; 6 ounces semi-sweet chocolate chips

Ingredients

For the Cookie Base

3/4 cup all-purpose flour

1/4 cup cornstarch

1 pinch salt

1/4 cup unsalted butter, room temperature

1/4 cup unsalted butter, for browning

1/4 cup powdered sugar

1 teaspoon vanilla

For the Cheesecake

2 1/2 lbs cream cheese

Method

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1.
To make the brown butter:. Cut 1/4 cup of butter into pieces. Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so the butter does not get burnt. Remove from heat when butter turns light brown and gives off a nutty aroma. Set aside. In a separate bowl, whisk the flour, cornstarch and salt together. Cream the remaining 1/4 cup butter(at room temp) until smooth and add the sugar, beating for about 2 minutes. Beat in the vanilla extract and the brown butter. Gently stir in the flour mixture just until incorporated. Take cookie base and press down into a 10 inch spring form pan that has already been buttered/floured and lined with parchment paper. Bake at 350F for 10 minutes. Set out to cool. For the Cheesecake:. Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour. Add eggs in one at a time scraping bowl down to make sure that there are no lumps. Stir in the vanilla. The coconuts can be added now; it just get stirred inches. Pour batter into the pan. Bake in a water bath at 350F for approx 1 1/2 -2 hours. Let cake sit at room temperature until cool, then chill overnight. For the Caramel:. Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream(it will bubble up and may splatter). Allow caramel to cool for a few minutes then stir in 12 ounces of sweetened coconut(you can add more if you would like). Stick in the fridge for 5-10 minutes. For the Chocolate:. Melt in a metal bowl over simmering water. Onc

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