Thursday, March 22, 2012

The One You've Been Waiting For

Day 4.5
[Day 5 really, but I didn't work out yesterday, so it didn't really count.  But life goes on, so....4.5?]

The girls have been asking to share a room for a while now.  Since I'm selfish, and I value my sanity, I've said 'no'.  Until two days ago.  I finally succumbed and did this:
Obviously, a white bed skirt is on top of my project list.                   Getting there.

Night one went OK - Chloe had a fever and came out a few times, but then all was well.  Even day one afternoon naps were fine.  Night two?  Great.  This afternoon??  NOT.  The girls have been not sleeping for almost two hours now, and are [increasingly] exhausted.  Hoping they'll finally sleep before they need to get up for dinner and bedtime without being grumpy for the rest of the day.  Sounds pretty good in there right now. *3:26pm update: all is quiet.  Ahhh.....

So.  Order of the day.  Cake #2.  This was by far the most popular cake at the party.  Enjoy.

Raspberry Cheesecake
Adapted from Bon Appétit

Preheat oven to 325*
Butter a 9" springform pan.
Double-wrap the outside of the pan with aluminum foil.

  • 9 ounces oreo cookies, frosting included
Add and mix:
  • 6 tablespoons melted butter
Press crumb mixture firmly onto bottom and halfway up sides of prepared springform pan.
Bake 8 minutes; cool on rack.

Press though a fine strainer into small bowl and set aside:
  • 12 ounces frozen unsweetened raspberries, thawed with juices reserved*
*AWESOME EASY TIP: use an old pair of clean pantyhose - cut off about 12" from the toe, use a spoon to add your raspberries, and squeeze out.  

In mixer, beat until smooth:
  • 32 ounces cream cheese, softened
  • 1 1/3 cups sugar
Add and mix:
  • 2 tablespoons flour
Beat in, one at a time:
  • 4 large eggs
Beat in:
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla
Stir in:
  • prepared raspberry puree (about 3/4 cup)
Place springform pan in a deep cookie sheet/roasting pan.  Add about 1" hot water.  Pour batter into prepared crust.  Bake 80-90 minutes, until filling is set in the center and barely browning around the edges.  
Use knife to go between pan and cake (as the cake cools, this will keep the top from splitting), then refrigerate uncovered until cold, at least 4 hours.  

I topped this with a raspberry puree (and fresh raspberries):
In a saucepan over medium heat, stir:
  • 1 pint raspberries (I used frozen, thawed)
  • sugar to taste (about 1/4 cup)
  • lemon juice to taste (I used none)
Bring to a boil and cook until slightly thickened, but still fairly liquid.  Strain (see awesome tip above, but wear heat resistant gloves or wait until it's cooled a bit).  Keeps in fridge for about a week.  But your cheesecake will probably only last a day, so don't worry about it.


DeNae / SHP said...

Oh, yum yum yum! And that's just for the cute decor in the girls' room! (That cheesecake is looking lip-smacking, too. It's very sad taht I don't cook, huh?)

The Short Italian said...

No, it's only sad if you don't eat. I might be doing a workshop on this cheesecake sometime soon, though. Let me know if you want in.

Anonymous said...

I enjoyed all of your birthday cakes but this was my fav. Gracias! You are super fabuloso!

Anonymous said...

Made this before and doing it again for my birthday!! Thanks love you!!!