The Golden Girls Cheesecake
User Reviews
4.6
The Golden Girls Cheesecake
Description
The Golden Girls Cheesecake is built on a chocolate fudge crust made by mixing melted semisweet chocolate with butter, sugar, eggs, and flour. This dense base provides a firm foundation contrasting with the creamy cheesecake layer. The filling blends whole milk ricotta, cream cheese, sour cream, eggs, half-and-half, amaretto, sugar, cocoa powder, and flour, combining to create a rich, smooth texture infused with a gentle almond flavor from the amaretto and a hint of cocoa for depth.
Baked at 300°F with careful pan preparation including parchment lining and greased sides, the cheesecake cooks slowly to maintain moisture and evenness. The inclusion of a roasting pan with hot water in the oven introduces steam, which helps reduce cracking and adds moisture during baking. Serving this cheesecake chilled highlights its dense and creamy qualities, making it suitable for special occasions or dessert after a hearty meal.
Bringing all ingredients to room temperature before mixing ensures smoother batter and even baking. Although a water bath can help prevent cracking, this recipe recommends a roasting pan with hot water as a simplified alternative. Using full fat dairy products preserves texture and appearance, while lower-fat substitutions may affect the crust and surface outcome. Cracked tops do not detract from taste and can be remedied by frosting or garnish.
Ingredients
Fudge Crust Ingredients
- 5 ounces semisweet chocolate (squares or chips- about 3/4 cup)
- 1/2 cup unsalted butter room temperature
- 1/2 cup sugar
- 2 large egg room temperature
- 1/2 cup flour
Ricotta Amaretto Cake Ingredients
- 1 pound ricotta cheese whole milk, room temperature
- 1 pound cream cheese room temperature
- 1 cup sour cream whole milk, room temperature
- 5 large egg beaten, room temperature
- 1/2 cup half and half room temperature
- 1/3 cup amaretto
- 1 1/4 cups sugar
- 1/3 cup cocoa powder
- 1/4 cup flour
Instructions
- Set one rack in the middle of the oven and one rack below. Preheat oven to 300 degrees F.Place a piece of parchment paper over the bottom of a 9 inch springform pan, then seal the springform pan edge around the base. The base should be covered by parchment paper with edges of the paper sticking out from the sides of the pan. This paper will keep the cheesecake from sticking to the bottom of your pan. Grease the inner sides of the springform pan with butter or cooking spray, making sure the sides are fully coated. Do not spray the parchment paper on the bottom.IMPORTANT: Make sure your springform pan is fully locked and secure around the parchment paper! There is nothing worse than filling a springform pan with batter and having the pan fall apart or leak on you. If you have an older or lower quality pan that doesn't lock tightly, you may want to cut the parchment paper into a circle to line the bottom rather than letting the edges stick out, so there is no layer of parchment to interfere with the seal.
- Place the chocolate pieces in a small microwave-safe bowl and microwave on high for 75-90 seconds till softened. Stir till melted and smooth. Set aside.
- In a medium mixing bowl, cream together butter and sugar with an electric mixer till light and fluffy. Beat in one egg at a time.
- Add the melted chocolate and mix till blended.
- Add the flour. Mix on low speed till the batter just comes together smoothly. Do not overmix.
- Use a spatula to spread the batter into an even layer in the bottom of the springform pan on top of the parchment paper. Set springform pan aside. Clean and dry your electric mixing beaters.
- Put a kettle or pan full of water on the stovetop to boil.In a larger mixing bowl, use the electric mixer to mix together the ricotta cheese and the cream cheese till fluffy.
- Add the sour cream, beaten eggs, half and half, amaretto, and sugar. Mix on low speed till the batter is smooth. Do not overmix or whip on high speed; this will put air bubbles into the batter and make the cheesecake more prone to cracking.
- Sift together the cocoa powder and the flour. Add to the batter. Mix on low speed till the batter is smooth and evenly cocoa colored. Do not overmix.
- Pour the batter into the springform pan on top of the fudge layer.
- Carefully pour the boiling water from the kettle or pot into your large roasting pan. Place the roasting pan with hot water onto the bottom rack of the oven. Place the filled springform pan on the middle rack of the oven above the roasting pan, as close to the center of the oven as possible. The pan will be very full of batter, take care when moving it.Close the oven. Let the cheesecake slowly cook for 90 minutes, until the batter is firm around the edges with a small area wobbly in the center (about the size of a quarter). Turn the oven off and keep the oven door closed. Let the oven slowly cool down for 2-3 hours. Do not open the oven door.Take the cake out of the oven and place it on the kitchen counter. Let it sit for another hour till it fully returns to room temperature.Place the cake in the refrigerator. Let it chill for 6 hours to overnight.Remove cake gently from the springform pan. Cake should be solid enough to lift in one piece. Gently lift the cake and remove the parchment paper from the bottom by sliding it out from under the cake. Place the cake on a plate or stand. If the cake seems too delicate to move, you can slice and serve it directly from the springform pan-- no need to remove the cake or the parchment paper.Serve cake chilled. Use a knife dipped in hot water to slice; dip the knife between slices to keep the cuts neat and clean.
- Store cake in the refrigerator. This cake can be topped with ganache or drizzles of chocolate for extra decadence, if desired. Enjoy!
Notes
- Allow all ingredients to come to room temperature before starting to achieve a smooth mixture and even bake.
- Line the springform pan with parchment paper on the bottom and grease the sides to prevent sticking during baking.
- Bake at a low temperature of 300°F and use a roasting pan with hot water in the oven to create a moist environment that helps avoid cracks.
- Use full-fat cream cheese, ricotta, and sour cream for the best texture and to minimize cracking of the cheesecake surface.
- If the cheesecake surface cracks, it will not affect the flavor and can be covered with frosting or fruit toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 136mg | 45% |
| Sodium | 145mg | 6% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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