From the hilarious antics to the shoulder pads, there’s no doubt that Golden Girls was a hit when it was on air in the ’80s and ’90s. It has stood the test of time and is so popular today that you can buy all sorts of merch, books and even Golden Girls hot sauce.
The latest news is about a Golden Girls cookbook—look for it on the shelf by 2020.
What’s in the Cookbook?
Dorothy, Blanche, Sophia and Rose ate more than 100 cheesecakes during the show’s seven seasons, so expect to see A LOT of cheesecake recipes. We’re hoping the book’s other recipes will include Sophia’s lasagna, Dorothy’s pot roast, Rose’s Scandinavian cake and a turkey club named after Dorothy’s ex-husband Stan. This Golden Girls milkshake would be fun to make at home, too!
Shutterstock / Touchstone TV/Whitt-Thomas-Harris
Is it even an episode of The Golden Girls without some cheesecake? Over six seasons, these ladies served up slice after slice of cheesecake while they gabbed and gossiped over the kitchen table. So dust off that springform pan, avoid these common cheesecake mistakes and bake up one or two of these dishes for your favorite gal pals.
Recipe for Double Fudge Chocolate Cheesecake
To hold you over until the cookbook is published, Babble published one recipe as a sneak peek. This super-rich Double Fudge Chocolate Cheesecake seems to be inspired by the show’s first-ever cheesecake in Season 1. (We’re hoping it’s Sophia’s family recipe.)
For the crust:
- 1 package (9 oz.) Famous Chocolate Wafer Cookies
- 1/3 cup sugar
- 5 tablespoons (2 ½ ounces) melted butter, at room temperature
- ¼ teaspoon salt
For the cheesecake batter:
- 12 oz. bittersweet chocolate (60%), broken or chopped into small pieces
- 3 lbs. cream cheese, at room temperature
- 1 1/3 cups sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- Make the crust: Eat a few of the cookies. You know you will anyway.
- Grind the cookies and 1/3 cup sugar in a food processor until very fine, stopping once or twice to scrape the bottom and sides of the work bowl.
- Add the butter and process until the mix is very moist and starts to stick to the sides of the work bowl.
- Set 2 tablespoons of the crumb mixture aside and turn the crumb mix into a 10-inch non-stick springform pan.
- Using a flat-bottom glass, make an even layer of crust across the bottom of the pan, working the crumbs outward toward the sides of the pan. Then, with the sides of the glass, press the crumbs about 1 inch up the sides of the pan.
- Refrigerate the crust.
- While the crust is chilling, heat the oven to 350° F with an oven rack in the center position.
- Put the broken or chopped chocolate in a heatproof bowl. Choose a saucepan large enough to hold the bowl steady when the bowl is set on top.
- Pour about an inch of water into the saucepan and place the saucepan with the bowl over the water over medium-low heat.
- Melt, stirring every few minutes with a heatproof spatula, until completely smooth and shiny. Do not let the water under the bowl come to a boil.
- Remove the pan from the heat but leave the bowl of chocolate over the hot water to keep warm.
- In the bowl of a stand mixer or in a bowl using a handheld electric mixer, beat the cream cheese 1 1/3 cups sugar, the cornstarch and salt until creamy, about 3 minutes.
- Add the eggs one at a time, beating well after each, then beat in the vanilla.
- Scrape the melted chocolate into the mixer bowl and mix on low speed, scraping the sides and bottom of the bowl several times, until well blended.
- Pour the batter into the crust. Garnish the top of the batter with the reserved crumb mix, sprinkling the crumbs around the edges of the pan (or however you’d like to decorate.
- Place the cake pan on a baking sheet large enough to hold it comfortably.
- Put the cheesecake in the oven and lower the temperature to 300°F. Bake 40 minutes.
- Gently rotate the baking sheet. Continue baking until the cake is set around the edge and the center 3 inches or so jiggles only slightly when you gently move the cake pan back and forth, 30 to 40 minutes.
- Crack the oven door, turn off the oven and let the cake sit for about an hour.
- Remove the cake from the oven and transfer the cake pan to a cooling rack. Cool completely.
- Refrigerate the cheesecake until firm, at least 3 hours. Bring to room temperature about 45 minutes before serving.
The cheesecake can be stored in the refrigerator, tightly wrapped, for up to several days or cut into pieces, securely wrapped and frozen for up to three months.