Southern Living Magazine, February, 2006
Makes 8 – 10 servings
1 ½ c. Oreos (about 18 cookies)
1 (12 oz.) package semisweet chocolate morsels
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla extract
4 large eggs
Ganache Topping
Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside.
Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 ½ minutes or until melted, stirring at 30 second intervals.
Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating at low speed just until combined after each addition. Add melted chocolate, beating just until combined. Pour cheesecake batter into prepared crust.
Bake at 300° for 1 hour 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven 30 minutes with oven door closed. Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cool in pan on a wire rack until room temperature. Cover and chill 8 hours.
Remove sides of springform pan, and place cake on a serving plate. Slowly pour and spread warm Ganache Topping over top of cheesecake, letting it run down sides of cheesecake. Chill 1 hour before serving.
Ganache Topping
¾ c. whipping cream
1 (6 oz.) package semisweet chocolate morsels (1 c.)
1 (6 oz.) package milk chocolate morsels (1 c.)
Bring cream to a boil in a saucepan over medium heat; quickly remove from heat, and stir in semisweet and milk chocolate morsels until melted and smooth. Let mixture cool (about 30 minutes) until slightly warm before pouring and spreading over cheesecake.
so I thought I'd post some news.
We're in intense focus on MS CPAS tests at the Tech Center for the next week. This is the test that determines if our programs stay open or not. The kids have been building some great games with some test items to help them review. Sure hope they all do their best on this darn thing. Our motto is "BEAT MOSS POINT," another culinary class that has lots of AP students. I know we can do it!
I've been working with Mississippi State University's Research and Curriculum Unit (RCU) on some online classes and such. Pretty exciting stuff. I sure wish we could move more towards "paperless" classrooms.
We had a "Pig Out" Day at work Friday. Everyone brought a dish. We had SO much food! Boss lady is thinking of making this a monthly event. It sure was fun to get together with the other instructors for good food and fellowship.
RD is exhibiting in a new gallery in NOLA. I'm not sure of all the details of it, except it's Anne Connelly's (Baton Rouge Gallery) sister, Penelope. From what I've heard, it's a great location on Julia street. I wish him well. The art scene in NOLA is one of the things that makes it so charming and unique.
The furpigs are all fine, fat, and sassy. They're a little miffed at this late cold spell, because they can't do the "veranda" thing until the sun hits their favorite lollygaggin spots out there. It won't be long until the temps stay in the triple digits for days on end. I'm enjoying the temperate weather while I can.
That's all for now, folks!