Rage Cheesecake with Oreo Crust, Whipped Chocolate Ganache Frosting, and Home-Grown Tart Cherry Topping
I took recipe-bits from all over and changed them into something that sounded more like what I wanted, so here's what I did today instead of committing a felony!
RECIPE BEHIND CUT
Oreo crust part:
* 25 Oreos
* 5 tablespoons of melted butter
* Pan--pie pan or springform, depending on how deep a cheesecake you want. This makes a nice, not-too-deep cheesecake in a nine-inch springform; it would be Too Much Filling in a pie pan, which would mean you have extra, and that's always fun too. An eight-inch springform is probably perfect.
1. Preheat oven to 350.
2. You may eat TWO OREOS. Crush the remainder. I have the best time with this when I use a food processor, but if you are *particularly* spirited today, this is a good place to take out some aggression. Just pulverize the things, filling and all, until they are all reduced to the consistency of sand.
3. Add melted butter and mix until it's like *wet* sand.
4. Put buttery chocolate sand into your chosen cooking dish. I use a little jar and push push push pat pat pat until it's all nice and level from the center of the dish to the edge and has no holes.
5. Bake for eight to twelve minutes. You want it to still look a little moist. Do not overcook!
6. Remove from oven and let cool. Don't move the pan around too much before it's cool or you risk fracturing the crust.
Cheesecake part:
* Two packages of cream cheese, room temperature unless you like cream cheese chunks in your cheesecake. No judgment, some people are into that.
* 2/3C white sugar
* 3 eggs
* 3 cups of sour cream (this is a very moist cheesecake!)
* Vanilla to taste
1. Preheat oven to 325F, that's 25 degrees LOWER than for the crust.
2. Cream sugar and cream cheese until smooth.
3. Add eggs, one at a time, mix until just blended.
4. Add all sour cream and vanilla, mix until just homogenous. Don't overmix or you get weird dry pillowy stuff instead of nice dense cheesecake.
5. Cook in prepared crust for approximately 50 minutes, until it's set at the edges but a little jiggly yet in the middle.
Note: Properly you'd do this in a bain marie, but I don't have one, so I wrap the bottom of my springform pan in aluminum foil and set the whole kit and kaboodle into a sturdy cookie sheet, put all that into the preheated oven, and pour water into the cookie sheet once it's safely on the oven rack. If the cheesecake starts to overcook on the top before the center is set, cover it with aluminum foil.
6. Remove from oven; let rest in bain marie/rigged pan for ten minutes before removing springform pan to clean towel. Let rest *there* until it's cool enough to put in the fridge. Cover and chill for two to four hours.
Cherry topping part:
* Sour cherries that have been frozen since last year, or a bag of cherries, or fresh cherries, whichever, approximately 4.5 cups which is too many for just this cheesecake but it's nice to have around anyway
* Granulated sugar to taste
* Corn starch
Or just pick up a can or two of cherry pie filling, in which case you can skip this whole step.
1. Defrost cherries. If you don't do this in a pot, there's a good chance that they will leak precious juice all over your clean counter. Don't be me; thaw that stuff in the pot you'll heat it in.
2. Once they're not a singular ice block but instead a bunch of big ice chunks, turn the temperature on low, maybe around a 2.
3. Once the cherries are separate from each other, add sugar to taste. This changes a lot depending on your cherries' tartness; I eventually used nearly two cups of sugar for around 4.5 cups of cherries. Usually I'd use a good bit less, but they're very tart this time.
4. Cook and cook and cook until the liquid is reduced by about a third.
5. Add corn starch. For those measurements I added about a tablespoon and a half. Remember to make it a slurry before pouring it into the pot; you can either do this with a little water, or you can spoon out some of the cherry syrup (don't burn yourself!), mix that into a little bowl along with the corn starch, and then pour it all into the pot. Bring back to a good bubble for four or five minutes, then remove from heat and allow to come to room temperature.
Whipped chocolate ganache part:
* 1 part heavy cream to 1 part chocolate (I just use Toll House. Everyone says not to do that. It's been fine).
1. Put the chocolate in a heatproof bowl.
2. Warm the cream on the stove until it's juuuust about to start bubbling. Stir frequently so it doesn't get a skin.
3. Remove from heat, pour into heatproof bowl over the chocolate.
4. WALK AWAY. I'm serious. Don't touch it. Don't poke at it. Do not, do NOT, attempt to stir it. Walk away.
5. After five minutes, come back and stir, stir, until it's all one thing. It should be like a very good, very thick chocolate syrup. You *can* just eat this, with a spoon. You can pour it over a cake, or dip strawberries in it. Chilled right as it is, it is a dessert on its own.
6. Let it cool to room temperature.
7. Come back and use your hand mixer or stand mixer to whip it up. This should get to a pipeable consistency; if it doesn't, you may need to incorporate powdered sugar. If you add butter and powdered sugar, you'll get a very stable buttercream.
Finishing part:
1. Remove springform edge from nice cold cheesecake.
2. Pipe or dollop whipped ganache in ring atop the cheesecake.
3. Fill the ring with cooled cherry filling.
4. Garnish further if you'd like. I used decorative Sixlets and some more crushed Oreo.
5. Finished!
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If your taking requests, I liked to see your sonic and tails if they were closer to their actual animal size difference.
January 9 2024
Doodle Request #5!
You have no idea what you've done. This doodle request has made me spiral into making my own self indulgent au.
I've never more times in my life used 'cause I want to' as an excuse for something. This entire au is just self indulgent fluff. At first, I looked at the request and went 'oh, they probably don't realize how small hedgehogs are or how big baby foxes are.' and then I was like 'okay, but Mobian'. AND THEN I was like 'okay, but it'd be funny if Sonic was like- almost an adult in this drawing.' and it just spiraled into this. I want to make so many more doodles of this au FUCK.
So everything isn't set in stone yet, aside form their ages I think.
Amy is 19, she's studying to become a teacher. She works at a daycare.
Sonic is 22, he picks up odd jobs where ever he travels in his van.
Tails is 8, he also picks up odd jobs, but more mechanically centered ones (and way less jobs because Sonic will not allow the kit to overwork himself).
Knuckles is 23, he guards the Master Emerald still, but he also is a pro at arts and crafts (mostly pottery).
I know I wrote 'plane' in the doodles (if you can even read them, my handwriting is a nightmare there), but I was originally thinking van that Tails later modifies into a plane-van combo.
Do they have powers? Yes. Because I want them to. Are there magical gemstones? Yes. Because I want there to. Is Eggman trying to take over the world? Eh, I don't think so. I like chill vibes, plus how is Sonic gonna beat up a Motobug if he isn't even as tall as the tire? Why are they wearing clothes? Because I want them to! Why is everyone but Tails aged up? BECAUSE I WANT THEM TO (and it's funny to me).
Sonic and Tails live in a van (that he stole) and travel around. Sure, Sonic has super speed (he's not afraid of showing it off), but he just likes driving (he had to diy an entire system just so he could drive). Plus, it's fortunate that he stole that van, because carrying around supplies needed for a toddler already twice your size when you met them is definitely not light.
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Gen's Soft Browned-Butter Rum Vanilla Chocolate Chip Cookies
This is really for everybody, but I'm putting it up at last 'cause @sounddesignerjeans requested the recipe. I have been making chocolate chip cookies for thirty years, I was making them when I was too young to have been allowed near an oven by sane parents, but it wasn't until fairly recently that I was really happy with the recipe. I want cookies that are soft and stay soft, but that are chewy and not cakey; that have a lot of flavor instead of just being overwhelmingly sweet; that aren't too much trouble to make in terms of tools, and that are entirely made up of stuff that the average American probably has in their kitchen cupboards.
Here's your classic flatlay of ingredients:
2C plus 2TBSP all-purpose flour
2 TBSP corn starch
1/2tsp baking soda
1tsp kosher salt OR 1/2 tsp fine table salt
1C brown sugar (light or dark)
1/2C white sugar
1C butter (two sticks/16 TBSP. Must be butter--I don't know anything about soy or nut spreads, but margarine absolutely will not work for this, unfortunately)
2 eggs, room temperature
Vanilla to taste (anywhere between 1tsp and 1TBSP is usually the sweet spot)
Chocolate chips to taste (Average is 1-2 cups, but live your dreams! I like my cookies a little less chocolatey personally, but this is absolutely up to you, anything under three cups shouldn't overwhelm the dough to the point that it doesn't cook right, though that would be Way Too Many for me. I'm usually at about a cup or under.)
A couple of notes: this recipe really does work best if the eggs and chocolate chips are room temperature, but the butter can start from frozen if that's what you have. Take a half-cup measure and use that to scoop flour into your cup measure, and then scrape, don't compress, until the flour is level across the top of the cup. And lastly--ANY vanilla will do, but I am hugely privileged to be able to say that the Bacardi there has been transformed to vanilla extract by a particularly enterprising kendo student of mine, I'm not just pouring straight rum into the cookies (though that might be interesting)
Also, please allow me to introduce you to Fork!
Fork is a stalwart friend. When I moved to be with the Magical Flying Husband, he was somewhat horrified by my Poverty Child, "This table fork and butterknife are all the tools I need for my day-to-day household existence" ways, and got me Fork as a present so that I would leave the silverware alone. Fork can handle a dense boiled potato and a silky buttercream with equal aplomb, not bending or transmitting too much heat up into my hand. I highly recommend Fork. But for this recipe, a hand mixer will also do, as will a table fork if that's what you have.
(The rest of Part 1 of this recipe under the cut:)
If you have two bowls, put the dry ingredients (flour, corn starch, baking soda, salt) into the smaller one, and both sugars into the larger one. If you only have one bowl, put the sugars into it and let the dry ingredients wait their turn.
When I was a kid, I used to imagine that the brown sugar was a castle keep in deep winter, and the white sugar the snow that hemmed it in.
Get a little pan onto the stove, and pop both sticks of butter in it to melt.
The butter will start off bright, but it will pretty quickly separate into liquid and solid; you must not leave it alone at this point, this is the most eyes-on-it portion of the game here. Take Fork, or a fork, or a whisk, and stir, stir, every few seconds.
The milkfats will sink to the bottom of the pan. Stir, stir. The milkfats will get sticky; don't let them cling to the pan, keep them in motion.
Pretty soon the butter will start giving off a lovely chestnutty smell, and the milkfats at the bottom of the pan will turn a darker color. Take the pan off the heat and continue to stir for another thirty seconds or so. If you leave it on the heat and stir now, the fats can easily burn; if they burn, you need to start over, there's no salvaging it. So better safe than sorry.
Carefully pour the butter over your sugars, making sure you get all those delicious browned bits in there, and stir stir stir! Don't burn yourself--but it starts cooling off immediately as the sugars dissolve into cooling liquid. I use Fork for this, but you can use a strong whisk or a hand mixer.
Once the sugars are completely dissolved and mixed, it will look kind of like a grainy caramel. Let it sit until completely cool, somewhere around fifteen minutes. Maybe take this time to go put up a Tumblr post about your delicious cookies.
(Part 2 incoming shortly)
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