Remember the Golden Girls’ love of cheesecake? Here’s the recipe!

Remember how Blanche, Sophie, Dorothy and Rose would forever be tucking into a deliciously creamy cheesecake on hit US sitcom The Golden Girls? 

Well now you can see what all the fuss was about and give one of their cheesecakes a go at home, courtesy of a new cookbook inspired by the hit show.

The Golden Girls cookbook, which includes a host of tasty recipes inspired by the popular 1980s show, has been written by Chris Styler and is set to be published by Kingswell, an imprint of Disney Publishing, in 2020. Disney website Babble posted a sneak peek of one of the delicious chocolate cheesecake recipes online.

Read more: From snacks to vodka, Golden Girls’ Betty White’s secrets to long life.

Here’s the recipe which makes one 10-inch cheesecake, enough for 16 servings:

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

1. To make the crust, grind the cookies and 1/3 cup sugar in a food processor until very fine. Add the butter and process until the mix is very moist and starts to stick to the sides of the work bowl.
2. Set 2 tablespoons of the crumb mixture aside and press the crumb mix into a 10-inch non-stick springform pan, making sure you have an even layer of crust using a flat-bottomed glass. Then, with the sides of the glass, press the crumbs about 1 inch up the sides of the pan.
3. Refrigerate the crust.
4. While the crust is chilling, heat the oven to 350° F with an oven rack in the center position.
5. 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. Stir every few minutes with a heatproof spatula, until completely smooth and shiny. Do not let the water under the bowl come to a boil.
6. Remove the pan from the heat but leave the bowl of chocolate over the hot water to keep warm.
7. In a bowl, beat the cream cheese 1 1/3 cups sugar, the cornstarch and salt until creamy, about 3 minutes. Then, add the eggs one at a time, beating well after each, then beat in the vanilla.
8. 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.
9. 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.
10. 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.
11. Crack the oven door, turn off the oven and let the cake sit for about an hour, then remove the cake from the oven and transfer to a cooling rack. Cool completely.
12. Refrigerate the cheesecake until firm, at least 3 hours. Bring to room temperature about 45 minutes before serving.
13. 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.

Were you a fan of The Golden Girls? Would you give this cheesecake recipe a try?