Episode 09

Episode 09 ― All Good Things

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Charlotte presents the new evidence to Devin, convinced of what it proves. Though he is not, that does not sway Charlotte’s opinions. She realizes that this story was not about time travel, it was about understanding where we are today: an intersection of data, human capabilities, and technology that has the chance to change the world.

As fate has it, Charlotte is granted one final interview with Jack. They have a chance to clear the air and discuss what comes next. Jack’s work isn’t done; he was able to leave a surprise behind for Charlotte, only to be uncovered by her own storytelling.

Carlotta's Cheesecake

Compliments of Vinci Restaurant

If Charlotte made you hungry for cheesecake, you’re in luck. We have the recipe for “Carlotta’s cheesecake,” and it’s amazing. It goes perfect with a cup of Italian roast coffee and the blogs written by Charlotte's friend Tony, “A Simple Take on Cool Technology."

INGREDIENTS

Berries
  • 1 pint raspberries
  • 1 pint blueberries
  • 2 Tbsp. sugar
  • 1 pint blackberries
  • ¼ cup Amaro
Crust
  • 3 Tbsp. light brown sugar, packed
  • 6 Tbsp. sugar
  • 1 cup plus 5 Tbsp. butter, melted
  • ¼ tsp. Kosher salt
  • 4½ cups graham cracker crumbs (about 30 sheets)
Filling
  • 3 tsp. vanilla
  • ½ cup Frangelico
  • 1 oz. half-and-half
  • 8 eggs, room temperature
  • 1 cup sugar
  • 4 oz. white chocolate, melted
  • 2½ lbs. cream cheese, room temperature
Whipped Cream
  • 2 cups heavy whipping cream, chilled
  • 4 Tbsp. confectioner’s sugar
  • 2 tsp. vanilla extract

DIRECTIONS

Berries
  • Place berries in a glass bowl.
  • Sprinkle with sugar and Amaro, mixing to distribute sugar and liqueur.
  • Cover and refrigerate at least two hours or overnight, stirring occasionally.
Crust
  • Preheat oven to 375°F
  • Crush graham crackers in food processor.
  • Whisk together crushed graham crackers, sugar, and salt.
  • Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand.
  • Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.
  • Divide crumb mixture evenly between mini cheesecakes and press mixture firmly to the bottoms and about ½” up the sides.
  • Bake crust for 8-10 minutes until edges are golden brown, crust will begin to smell fragrant.
  • Remove from oven and set aside to cool.
Filling
  • Reduce oven to 350°F.
  • Mix cream cheese, sugar, and vanilla in a mixer with a whisk attachment until just combined (do not overmix).
  • Melt white chocolate with half-and-half.
  • Add Frangelico, melted white chocolate/ half-and-half, and eggs (one at a time) beating on low speed after each addition just until blended.
  • Pour into mini cheesecake pan with removable bottoms. (NOTE: If your pan is 2″ deep, fill ¾ full. If your pan is less than 2” deep. Fill about ½ full.)
  • Bake 45 minutes or until center is almost set.
  • Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly.
  • Use a knife to gently loosen the edges, then cool before removing the rim. (NOTE: To remove the cakes, carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up.) Once the cakes are cool, refrigerate, covered, until ready to serve.
Whipped Cream
  • Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
  • Pour heavy whipping cream into the cold bowl, and whip until almost stiff. (TIP: Begin whipping the cream on a low or medium-low speed and increase the speed as it thickens. This will keep spatters to a minimum.)
  • Add vanilla and confectioners’ sugar, and beat until cream holds peaks. Do not overbeat or solid clumps of butter will begin to form.
  • Arrange individual cheesecakes on chilled plates.
  • Garnish with berries and whipped cream to serve.
  • Makes 18 mini cheesecakes (or 2 regular-size cheesecakes).