This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Monday, April 23, 2012

The Cheesecake Debauchery

This A.M. I am having a little cheesecake for breakfast and thinking about my start in the kitchen. When I was younger Mom did her best to keep me out of the kitchen because she thought I would make a mess. But the older I got the more and more I wanted to cook.

Sometime when I was a teenager I came across a very simple recipe by Philadelphia for cheesecake and I decided I wanted to make a cheesecake and mine would be peanut butter flavored. The trick was though, how to get permission to use the kitchen. One day when I had no school and my parents were going to go run some errands, I begged my Dad to let me use the kitchen to make the cheesecake. I told him that the kitchen would be so clean when they got back and my cheesecake would be so good that it would prove to my mom I was ready for the responsibility. He agreed as long as I promised to keep him out of it.

At the time we were living in a very fancy condo with a very fancy formal kitchen. Chandeliers over the island, custom window treatments trimmed with elegant fringe and the finest appliances. As I am rushing around to make my peanut butter cheesecake a light bulb goes off that the crust outta have a layer of hot fudge on it. I look through the cupboards and I found a bottle of hot fudge! Yes! The cheesecake is going to be awesome! I throw it in the microwave for a minute and a half as the bottle suggests, take it out and open the cap....Oh my god, next thing I know the hot fudge explodes EVERYWHERE. On me, on the ceiling, on the chandelier shades and on the window treatments. So it turns out the cap is supposed to be flipped open before you heat the fudge in the microwave...oops. 

So now I am standing on the kitchen island frantically wiping hot fudge off the ceiling thinking my parents are going to walk in on me at any moment. The whole time I was cleaning I was praying to the god of the sneaky, messy teenagers that I wouldn't get caught.

I did manage to get the mess cleaned up before my parents came home and years later, I told Mom and Dad what had happened. Man did we crack up about it. We remembered that my cheesecake turned out decent, but nothing like my current recipe, which I made up after much practice in the kitchen. I hope you enjoy it!

Mackers' Peanut Butter Cheesecake

32 Oreo cookies with the cream removed from the center
2 tablespoons light brown sugar
6 tablespoons butter, melted

3 8 oz packages of softened cream cheese (I use 1/3 less fat and no flavor is lost)
1/2 cup sugar
1/2 cup light brown sugar
4 large eggs at room temp
1 1/2 tablespoons vanilla extract
1/2 teaspoon salt
1/2 cup lite sour cream
1 1/2 cups peanut butter

You will also need, extra peanut butter, a jar of hot fudge and about 5 Reese's cups.

Preheat oven to 350

In a food processor place the neutered oreos and brown sugar and process until fine. With the processor running add the butter through the feed hole and process until the mixture comes together. Spray the bottoms and sides of your 9 inch spring-form pan (as an added measure to help get your pie out later, I like to line the bottom with parchment paper). Pat the mixture evenly into the bottom of the pan. Place on a baking sheet and bake in the oven for 12 minutes. Remove and let cool completely.

Place cream cheese in large bowl and beat until light and fluffy, about 3 minutes. Add both sugars and beat again until it is incorporated and fluffy. Add eggs, one at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Mix in vanilla. Next mix in salt and sour cream. Finally add the peanut butter.

Melt about a cup of hot fudge and pour into your cooled crusted (still in the spring form pan). Do not try to smooth it over evenly with a spoon, you may end up cracking or damaging the crust. Sprinkle evenly your chopped up Reese's Cups. Pour the cheesecake mixture next into your pan. Bake for about 1 hour. The sides should be slightly puffed and lightly browned and the center will still jiggle. Take the cheesecake out and let cool completely. Melt some hot fudge and using a zip loc bag with a cut corner drizzle a design on top of the cheesecake. Do the same with melted peanut butter. Refrigerate the cheesecake for at least an hour before serving. Final
step: Be prepared to die and go to Heaven.

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