Candy Cap Cheesecake
It seems like you can find someone's candy cap cheesecake on the dessert table at nearly every FFSC event. Each approach is unique, and we're happy to try them all!
by Deb
%20(from%20inaturalist_org%2C%20obs_%20332649328).jpg)
Lactarius rubidus. © Diane Rose (CC-BY-NC) (from inaturalist.org, obs. 332649328)
Method
Cover dried candy caps in brandy or Cognac to reconstitute until soft. Drain* and chop.
Preheat oven to 500°F.
Crush graham crackers and combine with butter.
Press into bottom and halfway up the sides of a 10" spring form pan. Place in refrigerator to chill.
In a large mixing bowl, beat cream cheese, add sugar, flour, salt, and vanilla and beat well.
Add eggs one at a time, beating well after each addition.
Blend in sour cream and chopped candy caps, and pour into the graham cracker crust.
Bake at 500°F for 10 minutes, and then at 225°F for an additional 70 to 80 minutes.
Filling will be almost set, moving slightly when pan is jiggled. Cool at room temperature.
Refrigerate for 8 hours or overnight before serving.
* You can either discard the alcohol from reconstituting the candy caps; or you can reserve the liquid, and then strain any remaining raw bits of mushroom out by using a coffee filter or fine cloth. Then drink the candy-cap infused brandy, use it in a cocktail, pour it over ice cream or cake, or add a splash to coffee or hot chocolate.
Recipe contributed:
May
1995
Objective:
Dessert
Total Time:
2 hours, plus chill overnight
Yield:
10 to 12 slices
Suggested Mushrooms:
- Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus)
Login as an FFSC member to access the rest of this content.
Ingredients
2 pkg Graham Crackers
1 1/4 (1.25) sticks butter, melted
2 1/2 (2.5) Lbs. cream cheese, room temperature
1 3/4 (1.75) Cups sugar
3 Tbsp. flour
1/4 tsp salt
3/4 Cups sour cream
1 tsp. Vanilla
6 eggs, room temperature
1 loose Cup dried* candy caps
Cognac or brandy
10" spring form pan
* The iconic sweet mable syrup aroma and flavor only develops after candy caps are fully dehydrated first. Drying them also kills any bugs and bacterial contamination from the forest.