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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Butter a 9" spring form pan and crap the outside3 with double layers of aluminum foil to seal the bottom. Preheat oven to 325. Crush enough cream filled chocolate cookies (Oreos). Press into bottom of spring form pan. In a large bowl, beat cream cheese until fluffy. Gradually add condensed milk, mixing until smooth. Stir in melted chocolate and then add eggs, one at a time, blending well. Mix in vanilla. Pour into prepared spring form pan and set inside a larger pan. Add enough hot water to outer pan so it comes halfway up sides of spring form pan. Bake in hot-water bath for about 50 to 60 minutes, or until center is just set. Remove spring form pan to rack and cool completely. Run knife around edge of pan, then open hinge to release sides. Chill for a few hours before serving. Yield: 12 to 16 servings. Enjoy!