So what if this is only Feb. 4, not Feb. 14? It’s not a minute too soon to start thinking of that special something to serve on Valentine’s Day.
If I took a poll, here’s what would head up the most-wanted list at my house: prime rib, Yorkshire pudding, scalloped corn (with plenty of bacon) and "that salad."
For dessert? Well, it’s never too soon or too late to plug in chocolate.
This particular thing has long been an awesomely popular dessert you may either have forgotten about or never even seen in print. (Depending on how long you have been a faithful Forum follower, because it originally appeared in this column July 3, 1985.)
It is, of course, perfect as is. But we have found that it’s even better and a tad showier, too, if we use a pastry bag and pipe smallish whipped cream stars all over the entire surface just before serving.
With the stars or without, this may be one of the stars of your Valentine’s Day dinner:
Pelican Pete’s <
BR>Oreo cheesecake
1 1/4cups chocolate cookie crumbs
3-4tablespoons butter, melted
2cups whipping cream, divided
3packages (8 ounces each) cream cheese, softened
1cup granulated sugar
34Oreo cookies, divided
4ounces (4 squares) semi-sweet chocolate
1/2teaspoon vanilla
Whipped cream for garnish
For crust, combine cookie crumbs and melted butter; press into bottom of 9- or 10-inch springform pan. Place crust in freezer while preparing filling.
Whip 1 1/2 cups of the whipping cream until stiff peaks form; place in refrigerator until ready to use.
With electric beater, food processor or by hand, whip cream cheese until smooth. Add sugar and blend thoroughly. Coarsely chop 24 cookies and fold into cream cheese mixture. Fold in whipped cream. Turn filling into frozen cookie crust, spreading evenly to edges of pan, smoothing top.
Cover and refrigerate 4 hours or overnight. Loosen cheesecake from pan by running knife around edges, making sure to include crust. Release sides of pan.
Melt chocolate in saucepan over low heat, stirring constantly. Remove from heat and allow to cool slightly. Whisk in remaining whipping cream and vanilla. Glaze top and sides of cheesecake with chocolate mixture; place in refrigerator until glaze hardens, about 30 minutes.
To serve, cut cheesecake into 10 pieces. Top each piece with whipped cream and garnish with a cookie arranged upright in the whipped cream.
Makes one 9- to 10-inch cheesecake or about 10 servings.
The next Forum will appear in Friday’s Time Out section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
