The Anti-Bush Cheesecake: A Recipe for All Political Occasions
As the election draws near and more and more Americans find themselves engaged in political organizing, an important item in the progressive's toolkit remains lacking. Sure, you can find plenty of bumper stickers, buttons and lawn signs to spread the message of opposition to George W. Bush, but those are all somewhat impersonal means of communication. We've been searching for a way to fire up opposition to Bush in a manner that is somewhat more personal, cheerful and downright homey.
We found our answer in the Anti-Bush Cheesecake. As you can see from the pictures here, we've made this cheesecake ourselves; after a few iterations to tweak the balance of flavors, we can report that this dessert will not only tickle your guests' liberal-minded funnybone, it will tickle their tummies as well.
The uses for this cheesecake are not strictly home-bound: take it to a company picnic, and you'll have a handy way to start political conversation. Take a few to a political fundraiser and you'll make the experience all the more memorable.
The Anti-Bush Cheesecake
- 2 packages Of 8-ounce Cream Cheese (regular or low-fat will do, room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 6 squares (6 ounces total) white baking chocolate
- 2 cups crumbled Newmans Chocolate Cookies (Oreos will do, but Newmans are non-hydrogenated!)
- 5 tablespoons butter, melted
- 1 tub blueberries (in winter, 1 package frozen blueberries will do)
- 1 tub raspberries (in winter, 1 package frozen raspberries will do)
- Pre-heat your oven to 350 degrees Fahrenheit.
- Put your cookie crumbles in a bowl with the melted butter, and mix well with a fork or spoon until the butter is slathered all over the crumbles.
- Pull out a pie tin, pour the butter-crumble mix into the tin, and shape the mix into the shape of a crust, which is what it will be! Be sure to have some of the crumbles go up the side. If you don't have enough crust material, just crumble some more cookies, mix with a bit more butter, and add it in!
- Now put your cream cheese, sugar and vanilla in a medium- to large-size bowl and mix on medium speed until well blended.
- Melt the white chocoloate squares by sticking them in a bowl and microwaving them for about 90 seconds. I say "about" because we all know how different microwaves can be. So check the squares at 40 seconds, then at 70 seconds, rather than just powering through to 90 seconds. "White Chocolate" is really mostly sugar and cocoa butter (yum yum), so it will get soft pretty quickly.
- Add both eggs and your melted white chocolate to the mixing bowl and mix it in until everything looks creamy and homogeneous.
- Pour your filling into the crust.
- Rinse your blueberries in water and then, using your fingers, push them most of the way into the filling, leaving just the top sticking out. Spell a "W" in the filling. Don't be stingy with the berries -- if you need to, make the lines in your "W" two or three blueberries wide.
- Now rinse your raspberries in water and then, using your fingers, push them most of the way into the filling as well, leaving just the top sticking out. Arrange your raspberries in a circle, and then stick a slash through the "W." Don't be afraid as you form your slash to put raspberries on top of your blueberries, submerging the blueberries deep into the filling.
- Bake the cheesecake at 350 degrees for 30 to 35 minutes, maybe a smidge longer. Don't put the pie too close to a burner in your oven or the top will burn before the rest can cook. Keep baking until little cracks appear in the surface of the cheesecake and everything looks like it's set. A bit of golden brown color is good.
- Cool the cheesecake on top of the oven for 15 minutes or so, then refrigerate the whole shebang for at least 4 hours. If you've got a smelly rotten fish in the fridge, say the word "wabanga" and for Pete's sake take the smelly rotten fish out!
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