Wyatt's birthday is next week. I made these invites for a family dinner party we'll have to celebrate our favorite webslinger turning FOUR! * The last of my tomatoes. I roasted 3 trays this size this week. We've been eating them in pastas, tarts, salads and sandwiches (ok, well mostly just I am eating them.) * This Years Love . It's how I fall asleep when I can't fall asleep. And pretty much anything else David Gray croons. * Back To School Night was this week. Molly class read How Full is your Bucket and was asked how they could fill classmate's buckets. I love this little girl's heart! * That's me. Or at least the top of my head. On the couch watching YouTube videos on how to "ombre" your hair at home. My brother said this made him think of Seinfield's Urban Sombrero. Maybe I should just get one of those to cover my roots instead! * 100% looking forward to this show. Love the South. Love Rachel Bilson. Love the YA drama that is the CW. * Wyatt started school on Monday! His camera smile cracks me up. * The girls "redecorated" their room last weekend. Unbunked their beds and said goodbye to their pastel, PBK, flowery bedspreads. They feel so "cool."
Now onto the serious YUM that is this week's cheesecake !
Oreo CheesecakeThis is a recipe I developed from my original cheesecake recipe . I make the whole thing in the Cuisinart. It it really rich and creamy and will easily feed 8-10 people!
(pic1) Ingredients Crust26 oreo cookies6 TBS butter, melted
Filling1 cup hot fudge, softened to spreadable12 oreo cookies, coarsely chopped2 8 ounce packages of cream cheese, softened1/2 cup sugar2 eggs1 tsp vanilla
Topping1 pint sour cream1/4 cup sugar1 tsp vanilla
DirectionsPreheat oven to 350 degrees.Remove the bottom of a 9-inch spring form pan and cover the bottom with foil. Reassemble the pan and pull the foil up and around the outside.Grind oreos (filling too) in the Cuisinart with the metal blade until coarse crumbs.Add the melted butter and pulse until the mixture comes together. It will be slightly crumbly.(pic2) Press mixture into the bottom and half way up the sides of the spring form pan.Bake for 5 minutes.
While the crust is in the oven, wash the Cuisinart bowl and blade and reassemble.
(pic3) Remove crust from oven and top with hot fudge and half the (pic4&5) twelve chopped oreos. (Set aside other half to add to cream cheese mixture.) Place crust in the freezer while you prepare the cream cheese filling. This will harden the hot fudge and keep it from rising and mixing with your cream cheese mixture when you pour it in.
Blend the 2 packages of cream cheese.Add the sugar 1/4 cup at a time, pulsing between each addition.Add the eggs, one at a time, pulsing between each addition.Scrape down the sides of the bowl.(pic6) Add the vanilla and remaining chopped oreos.(pic7) Pulse until well combined.
(pic8) Remove crust from freezer and pour filling mixture over.Return to the oven for 25-30 minutes.
Right before the filling is done baking, mix together the topping. I put the 1/4 cup sugar and vanilla right into the container of sour cream and stir. (No need to dirty another bowl!)
When the filling is done baking (pic9) it will dome a little at the top and will NOT jiggle in the middle when you move the pan around.(pic10) Remove from the oven and immediately (gently!) top with the sour cream mixture.(pic11) Return to the oven for an additional 5 minutes.
Let the whole think cool on a cookie sheet for about 30 minutes before removing the outer ring of the spring form pan. Chill for at least 4 hours before serving, but BEST if you chill it overnight!
(pic 12) Slice and ENJOY!
Be sure and check back next Friday for next week's "flavor! "