Well, that’s what twenty dollars worth of laziness looks like, my friends.
You see, it’s that nice weathered wood that’s giving you that illusion of rusticalness (go away spell-check).
I begged my sister to go out to the wood scrap pile and find me some decent wood to use for my photos. She led me out there in the sub-50º weather (horrors) looking pleased with herself. I looked at the boards strewn across the ground.
“Okay slave, hammer these boards together. I’m going inside to get warm.”
“I’LL PAY YOU TWENTY BUCKS, JUST DO IT.”
And with that, I scurried back to the house where I belong.
I have another confession. I didn’t make the cheesecake either. It’s the work of some of my other minions. They collectively refer to themselves as “the cooking class” which my older sister teaches. They are the sweetest bunch of tweens and they can ACTUALLY COOK. I know.
So by now you’re thinking to yourself, “How dare you presume to post this cheesecake, you fiend! How dare you take credit for something that you had no part in! How dare you desecrate these beautiful rustic boards with your laziness!”
Well, I don’t blame you for thinking these things, because I have not yet mentioned that I am the one who made this beautiful hot fudge.
Which I did very un-lazily, as you will perhaps recall.
Okay, so that was a big lie. But it’s Friday! We’ve all worked so hard this week! We have earned this laziness!
Well, maybe you have.
- Oreo Fudge Cheesecake
- Crust:1 1/2 cups Oreos, crushed well (about 1/2 package)
1/4 cup butter
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
4 eggs, lightly beaten
2 teapsoons vanilla
- A whole package Doublestuffed Oreos, crushedTopping (optional):
1 cup sour cream
1/4 cup granulated sugar
Preheat the panggangan to 300º. Grease a 10 inch springform pan.
Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don’t have to do it if you don’t want to). Bake for 1 hour and 20 minutes. Turn the panggangan off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the panggangan and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
For the topping, you can mix together the sour cream and sugar and spread it on top or you can do whipped cream instead. Drizzle on some hot fudge (recipe below) and top with mini Oreos.