Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Floor Cheesecake
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- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 12 individual cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 487
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 81 mg
- Sodium
- 267 mg
In honor of the television series Friends, this recipe pays tribute to an episode in which Rachel and Chandler steal a neighbor’s unclaimed cheesecake, split it and then drop both halves in the hallway. As Rachel and Chandler desperately eat the dessert off the floor, Joey shows up, takes a seat, pulls a fork from his back pocket and joins the action without hesitation. Our “floor cheesecake” recipe is for deconstructed “messy” individual cheesecakes that are irresistibly delicious. We make a graham cracker shortbread for the crust, a rich but light no-bake cheesecake for the filling and add a sweet topping of cherries and syrup. You could fork them up on the floor, but why not take a comfortable seat on your couch and savor it while watching this classic Friends episode?
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 12 individual cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 487
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 81 mg
- Sodium
- 267 mg
Ingredients
Graham Cracker Shortbread:
Cheesecake:
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Directions
- For the graham cracker shortbread: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Combine the butter, brown sugar and honey in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and fluffy, 2 to 3 minutes. Reduce the speed to low and add the flour, graham cracker crumbs, vanilla and salt and beat until just combined.
- Use a 3-tablespoon (1 1/2-ounce) ice-cream scoop to divide the batter between the prepared baking sheets (6 cookies per sheet). Dip a flat-bottom glass or measuring cup in flour and use it to press down on the cookies until each is about a 3 1/2-inch circle with craggy edges (it should look like you dropped it on the floor). Bake the cookies until they are set and golden brown on the bottom and around the edges, 20 to 25 minutes. Let cool completely on the baking sheets, about 30 minutes.
- Meanwhile, make the cheesecake: Beat the heavy cream in a medium bowl with an electric hand mixer on medium speed until medium-stiff peaks form, 2 to 3 minutes. Set aside.
- Combine the cream cheese, sugar, sour cream, vanilla, lemon juice and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture with a spatula until just combined.
- To assemble, spoon 2 teaspoons of the cherry syrup onto a plate. Use the back of a spoon to smash the cherry sauce so that it splatters over the plate. Top with one of the shortbread cookies, then spoon some cheesecake mixture on top (about 3 tablespoons). Garnish with some more cherries and sauce. Repeat with the remaining sauce, cookies and cheesecake mixture.
