Yours Edibly

I am really hoping this will be my last cheesecake post for a long time. I have made 5 cheesecakes in the last month and believe it or not, I might actually be getting sick of them.

But this cheesecake is a bit different from my last because it is made with golden oreos, which I think taste much better in the cake.

My sister Shauna wanted to make a cake for her boyfriend’s birthday, so I obviously offered to help. We were sort of limited in our options of what to make, he only likes two types of cake: ice cream cake and strawberry cheesecake.

We decided that replicating the Baskin Robbins ice cream cake is a feat we’d save for another time and that adapting the oreo cheesecake recipe I originally used was definitely a more feasible option.

The crust is made by using 25 oreos (with filling) and about 3/4 of a stick of melted butter.

We put 5 quartered oreos into the filling, unfortunately leaving no extra oreos to snack on 😦

We covered these up with more filling, baked the cake, decorated with strawberries and melted chocolate, and this was the end result.

Shauna said Richie liked it, but she said Richie’s younger brother liked it more — he ate three slices in one sitting — success!

Yours edibly,

Elana

(and I guess Shauna, too)

So this year my family sort of skipped over Father’s day celebrations. We had a big wedding to attend so we decided to celebrate another night.

Gosh, where did this cake come from then!?

I have good news: I sold my first cake!

Yup, that’s right. I made this cake for another father in another family and they paid me to do it!

So I pretty much devoted my whole weekend to this cake.

I started bright and early Saturday morning after an early night on Friday.

First I made the crust — hardest part by far. This time I decided to cover the spring-form pan in tin foil to make it easier to remove the cheesecake later on.

Then I made the cheesecake and dropped some chopped oreos in the center.

I baked the cheesecake in a water bath for just over 1 hour at 350°F.

When I first took the cake out of the oven I realized it was a little browner on the edges than I would have liked, but I tried not to stress about it too much.

When I put the cake in the fridge to set and checked on it four hours later, I noticed the cheesecake had sunk in a very unattractive way — trying very hard to keep it together at this point.

I figured that my decorations would cover up any mishaps.

Then when I tried removing the cake from the tin foil – that darn tin foil – the foil was sticking to the bottom of the cake. At this point the cake and crust had cracked from all the handling — you must be so gentle!

I was very upset, so I put the cake aside and decided to start over.

How could I sell a cake that I wasn’t happy with?

I decided to decorate it anyway, just for the sake of it and ended up giving it to my boyfriend’s father – making sure to warn him of course about the random tin foil pieces that were still stuck to the bottom — so embarrassing!

He loved it though of course.

And I was happy that my second cake turned out much nicer. This time I baked it at 325°F for just under 1 hour.

I turned the oven off and let the cake cool off in the oven with the door ajar, hoping this would prevent cracking and sinkage.

It did! And no browning on the cake this time either 🙂

I also think my writing was much nicer the second time, what do you think?

By the way, when my cake buyer, who will remain anonymous, finds out I made two cakes for her when I wasn’t happy with the first one, she’ll probably freak out. But I was so much happier with the second so it was worth it!

Can you see the difference? Let me know.

By the way, this is another oreo cheesecake — same recipe as here.

Yours edibly,

Elana