You know you’re a big fan of a show when your kids point out references to it in their own shows. A few months ago, my son was watching Teen Titans and said, “Mom, Cyborg says he’s a Golden Girls fan. You LOVE that show!” He was, of course, correct. It’s my go-to watch when I’m folding laundry or editing photos. I love how distinct the characters’ personalities are (Sophia is my favorite) and that their friendship is the emotional core of the show.

My son’s observation made me realize I’ve never made a Golden Girls recipe for the blog before. Cheesecake was the obvious choice, since it’s the preferred dessert of the 4 main characters of the show. I was curious if anyone had released a Golden Girls cookbook, so I did some Googling, which is how I discovered that a Golden Girls murder mystery entitled Murder by Cheesecake by Rachel Ekstrom Courage came out earlier this year.

I’m also a big fan of murder mysteries (Agatha Christie is my favorite author), so I snagged a copy from my local library. It was a light, fun read. I especially appreciated how the author captured the distinct voices of Rose, Dorothy, Blanche, and Sophia. Ekstrom Courage also did an amazing job giving the book a sense of time and place. The detailed descriptions of fashion, home decor, and architecture (along with all the pop culture references) made me feel like I was really in Miami in the 1980s.

It’s hard to believe, but in 13 years of food blogging, I’ve never made a “real” cheesecake (Y’know, the kind you bake. Though I’ve made really great quick-set mini cheesecakes before). The recipe I use here is a combination of the recipe at the back of Murder by Cheesecake, the Classic Cheesecake from Sally’s Baking Addiction, and my own ideas.

The book highlights a specific cheesecake called St. Olaf’s kiss, which has elements inspired by Rose’s beloved hometown in Minnesota. It’s described as having a graham cracker-almond crust, vanilla custard filling, and lingonberry sauce on top. I decided to add a little clementine to the sauce, since citrus complements the lingonberry so well, and it’s a little nod to how Rose has brought together her St. Olaf upbringing with her new life in sunny Miami.

This cheesecake was a big hit at my house! Cheesecake is my husband’s favorite dessert, so it didn’t last long. I love how the center of the cheesecake was so light, fluffy, and creamy. The lingonberry sauce has a cranberry-like flavor, the tart sweetness cutting beautifully through the rich custard filling. I might have to make this again for Thanksgiving!

NOTE: This recipe needs to set overnight.

 

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St. Olaf’s Kiss: A Golden Girls Cheesecake

“Then Rose spent the afternoon making enough cheesecake to feed an army. She’d invented a new recipe infused with the traditional flavors of her beloved hometown to celebrate the lovebirds. St. Olaf’s Kiss was a creamy vanilla cheesecake surrounded by an almond-and-graham-cracker crust and topped with a sweet lingonberry drizzle.”

— Murder by Cheesecake: A Golden Girls Mystery

 

INGREDIENTS:

 

Makes 1 9-inch cheesecake with lingonberry sauce

 

INSTRUCTIONS:

1. To make the crust, start by preheating the oven to 325°F. Toast the almonds on an ungreased baking sheet for 5-7 minutes. Wait for them to cool. While you wait, crush the graham crackers into crumbs. Similarly crush the cooled almonds.
2. Add the graham crackers, almonds, and sugar to a large bowl. Stir until well combined. Pour in the melted butter and stir until evenly coated.
3. Transfer graham cracker mix to the bottom of a springform pan and gently pat it into an even layer using the back of a spoon or the bottom of a heavy glass. You want to press firmly enough that it holds it shape but not so hard that it gets tightly compacted (this can result in a tough, dense crust).
4. Preheat oven to 350°F. Bake the crust for 10 minutes.
5. To make the filling, start by setting an entire kettle of water on to boil (this will be used for the water bath). While you wait, beat cream cheese and sugar on medium-high speed for 2 minutes in the bowl of a stand mixer fitted with a paddle attachment. Reduce speed to medium and add the flour, lemon juice, and vanilla. Beat until fully combined. Stop to scrape the sides of the bowl. Beat in the eggs and yolks one at a time, beating until just combined after each addition. Stop and check that the eggs are fully incorporated (the entire mix should be the color of butter. If there are any lighter streaks, beat the mix for another 30 seconds or so).
6. Wrap the outside of the springform pan with 2 layers of aluminum foil. Place it in a large roasting pan or baking sheet (it will need to be at least 10 inches wide to allow the springform pan to sit flat). Pour the cheesecake mix into the springform pan and place it (still inside the roasting pan) in the oven. Pour the boiled water into the roasting pan until it is about 1 inch deep. The easiest way to do this is pull the oven rack with the pan on it partway out of the oven, pour the water in at one corner of the pan, then carefully slide it all back.
7. Bake for 55 minutes or until the sides are set but the center still jiggles.
8. Turn off oven and crack it open, leaving the cheesecake inside. Allow to cool for 1 hour.
9. Remove the springform pan from the oven, water bath, and foil and allow to cool completely on a wire rack. Wrap tightly in plastic wrap (while still in the springform pan) and refrigerate overnight. Remove pan when ready to serve.
10. To make the sauce, add all ingredients to a small saucepan over medium high heat, stirring until smooth. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, scraping the bottom of the saucepan occasionally. Transfer to a sealable container and allow to cool on the counter. Cover and chill until ready to serve.
11. Serve to someone to thank them for being a friend. 

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If you’re still craving cheesecake,
you can try my Mini No-Bake Blackberry Cheesecakes
inspired by PETER RABBIT!