Samoas Cheesecake

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 12
• 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
• 2 1/2 lbs cream cheese
• 2 1/2 cups sugar
• 2 tablespoons flour
• 5 eggs
• 2 teaspoons vanilla
• 1 cup sweetened coconut
• 1 1/2 cups sugar
• 1/3 cup water
• 2/3 cup heavy cream
• 6 ounces semi-sweet chocolate chips

Recipe

• 1 to make the brown butter:.
• 2 cut ¼ 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.
• 3 in a separate bowl, whisk the flour, cornstarch and salt together.
• 4 cream the remaining ¼ 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.
• 5 bake at 350f for 10 minutes. set out to cool.
• 6 for the cheesecake:.
• 7 cream the cheese until soft. add in the sugar and mix well. decrease the mixer speed to low and add the flour.
• 8 add eggs in one at a time scraping bowl down to make sure that there are no lumps.
• 9 stir in the vanilla. the coconuts can be added now; it just get stirred inches.
• 10 pour batter into the pan. bake in a water bath at 350f for approx 1 ½ -2 hours. let cake sit at room temperature until cool, then chill overnight.
• 11 for the caramel:.
• 12 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).
• 13 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.
• 14 for the chocolate:.
• 15 melt in a metal bowl over simmering water. once cooled put into a pastry bag.
• 16 to assemble:.
• 17 once the cheesecake has chilled overnight. place some of the topping on the cheesecake and spread it around to cover the top. it may be a little runny that is okay. pipe chocolate stripes onto the cheesecake, as many as you would like and chill for another hour.