Today is my first post with the Sunday Supper group. I am so thrilled to be participating. I was hesitant to join as I am already doing Ice Cream Sundays and have been for over a year now. But I threw caution to the wind and figure I can either make some Sunday Supper dishes ice cream related or I can post twice on the Sundays I participate. This group is so special it’s worth making some sacrifices.
The Sunday Supper Movement is an initiative to bring back Sunday Supper Around the Family Table in every home. The initiative was started by Isabel, Family Foodie. It’s an amazing program and I encourage everyone to take part. Whether you blog or not you can join in the fun by sitting down at the table on Sunday for a family meal. Post some pics on Facebook, or tweet your friends and family about your spectacular dinner. Or just share a quiet night with those you love. It’s a good thing.
I know for my family we rarely eat at the table. With an 18-year-old and a 23-year-old it’s not often we’re all home at the same time every night. Then mini-me started dating and we found out her bf’s family sits down together every night for dinner. I am not going to lie, I was stunned by this news. His first time here he just kind of headed to the table and we all looked at him dumbfounded. He in turn was stunned that we don’t eat at the table every night. It’s funny to think back to when the kids were young and realize we used to do this all the time. Then life got busy and the kids got busier and we stopped. So now we try to sit at the table when mini-me’s bf comes for dinner. We miss the occasional one, but we are trying and that’s progress in my book.
I grew up eating every meal at the table at a set time. My dad was a stickler for detail. We ate dinner every night at 4:30 without exception. If you were late you were in big trouble. For me sitting at the table is a mixed bag. I have some great memories but I also have some not so great memories as well. I think that’s why I rebelled against eating at a set time at the table. What’s funny is my kids will probably grow up wanting to eat at a set time at the table every night. Life is funny like that. We all strive to do better. Sometimes we miss the mark. Sometimes we succeed!
So with today being Father’s Day I wanted to share my Dad’s fave dessert with you. He used to request it for special occasions. My dad passed away 5 years ago to lung cancer. I made this 4 years ago when my sister came to visit us. I don’t think I’ve made it since. So here’s the kicker. I cannot find the recipe for Dad’s fave cheesecake. I mean it is missing big time. I have looked high and low and cannot find the thing. I am beyond bummed as I’ve been making it for about 20+ years. I think I remember it off by heart but I did not want to take a chance it was wrong. I mean I’ve waited this long to share it with you. So the original will wait a little longer. I am hoping it turns up soon. I spent some serious time tweaking it to perfection. So for today I had to look a similar one up online to share with you all. The upside, I tweaked that one already and it’s seriously cherrylicious now. I think my Dad would love it. I hope you do as well.
- 2 cups oreo crumbs
- 4 tablespoons butter, melted
- 1 tablespoon cherry extract
- 3 (250g) packages cream cheese
- 1½ cups sugar
- 1 teaspoon cherry extract
- 1 cup cherry yogurt
- 6 ounces of semi sweet chocolate, melted and cooled
- 4 eggs
- 2 teaspoons unflavored gelatin
- 8 teaspoons cold water
- 2 cups heavy cream
- ½ cup icing/confectioners sugar
- 1 teaspoon cherry extract
- 1 can of cherry pie filling
- 1 ounce semi sweet chocolate, melted
- In a bowl combine the ingredients and mix well.
- Pour into a well-greased 9 inch spring form pan.
- Use the back of a spoon or bottom of a glass to tamp down the crumbs.
- Set aside.
- Melt your chocolate in a double boiler until smooth. Set aside and allow to cool while mixing everything else.
- Combine the cream cheese, sugar and cherry extract in a stand mixer and mix until well combined.
- Add your yogurt and mix again.
- Now add your cooled chocolate and mix well.
- Add your eggs, one at a time, until well combined and smooth.
- Pour over your crumb crust.
- Tap the pan lightly on the counter a couple of times.
- Place in a preheated 325 degree oven for about 55 to 65 minutes. Check every 5 minutes after about the 45 minute mark. Every oven is different. The middle should be just starting to stop jiggling if you move the pan.
- Remove and stick in the fridge to let it set. Takes about 4 to 6 hours.
- To make stabilized whipped cream you want to add gelatin. It helps make it more workable and it holds up better.
- this makes a double batch
- Add your gelatin to a glass bowl. Pour cold water over top. Stir just enough to make the powder wet. Now leave it alone for a few minutes.
- Let it stand until it becomes thick.
- Now place the glass bowl over a pot with water over low heat on the stove.
- Stir constantly until the gel dissolves.
- Remove from heat and let cool. But do not let it fully set.
- Once it’s cool your ready to make the whipped cream.
- In a stand mixer combine heavy cream and icing/confectioners sugar. Whip until thick.
- Slowly beat in the gelatin.
- Now whip on high until peaks form and cream becomes thick.
- Add your extract and give it a quick whip again.
- Spread cream over top of the cheesecake.
- Let set a bit before next step. About an hour is good.
- Pour the cherry pie filling over top of the whipped cream.
- Place in fridge to allow to set again.
- This is easy to do and can be done one of two ways.
- Method #1- Melt chocolate in a glass bowl in the microwave for about a minute, stirring and checking every 15 seconds.
- Method #2- Place chocolate in a glass bowl and set over top a pot with water on medium low heat on the stove. Stir until smooth.
- Drizzle chocolate over top of the cake.
- Place in fridge for 30 to 60 minutes.
- Serve with a big old Black Forest Cherry smile!
This turned out really well. I like the added cherry taste in each layer. The cherry extract in the whipped cream is spectacular. It’s a great recipe. Not as good as my Dad’s fave recipe but it’s close.
So today I’d like to dedicate this post to my Dad. Father’s Day is bittersweet for me. I miss my Dad and think about him all the time. But Father’s Day is a particularly rough holiday, as is Mother’s Day for me. I lost my Mom when I was 15 to heart disease. So for me these holidays are a bit of a roller coaster ride. I have highs and lows. I go about the day like everyone else but in the back of my mind I always thinking about the past and memories of my Dad are strong on this day. He was a hard man but I loved him anyway. The time I spent with him taking care of him while he was sick changed my life forever. I finally got to know him in a way I never had. We shared a lot of stories in our time together and had lots of talks. It was the worst and best time of my life. I am so grateful I had that time with him. However hard, however difficult and challenging it was, it made me who I am today. I’m sure he would be pleased to know he had an impact. And would quite likely take full credit for everything. Including the cheesecake. Cuz that’s how this family rolls. The lunacy runs deep generation after generation!
Please visit some of the other Sunday Supper participants. Today is a special day and everyone went above and beyond to make sure we had a meal worthy of our Father’s and the special place the hold in all our hearts.
Father’s Day Brunch:
- Dad’s Omelette Bar Small Wallet Big Appetite
- Peanut Butter and Honey for Father’s Day Breakfast Yummy Smells
- Healthy French Toast In the Kitchen with Audrey
- Paska Hezzi-D’s Books and Cooks
Dad’s Favorite Soup, Salads and Bread:
- Phil’s Pasta Tuna Salad The Watering Mouth
- Simple German Potato Salad and Wiener Wursts German Foodie
- Roasted Beet Soup Vintage Kitchen Notes
- Dad’s Cornbread Magnolia Days
Father’s Day Favorite Main Dishes:
- Greek Burger Bobbi’s Kozy Kitchen
- Dad’s Favorite Roast Beef Mrs. Mama Hen
- Sonoran Hot Dogs Damn Delicious
- Bacon Stuffed Jucy Lucy Burger Are you Hungry?
- Spicy Roasted Salmon in Coconut Sue’s Nutrition Buzz
- Dad’s Pride-of-Mobile Fried Oysters Pescetarian Journal
- Smoked Baby Back Ribs Girl in the Little Red Kitchen
- Grilled Pork Chops with Tarragon Butter Tora’s Real Food
- Beef Tongue in Tomato Sauce Basic and Delicious
- Bibim naeng myun Kimchi Mom
- Chicken Biryani Soni’s Food for Thought
- Brown Rice and Black Beans Mama’s Blissful Bites
- Bacon Recipes for Dad Momma Cuisine
- Curry Fish with Mixed Vegetables MyTrials in the Kitchen
- Bread and Butter Pudding Cositas Bonitas
- Tin Roof Sundae Ice Cream famfriendsfood
- Coconut Cream Pudding Chocolate Moosey
- Macadamia Nut Cookies Pippi’s in the Kitchen Again
- Peach Cobbler Bars Juanita’s Cocina
- Iced Cookie Bars That Skinny Chick Can Bake
Wine Pairings for Father’s Day ENOFYLZ
Toodles and smoochies! xx