The Great Trade of 2007
This is a repeat for some of you…but I just had to post it on this blog.
I learned early last semester that my new co-workers had a diverse array of hobbies outside of law school, including inexplicable fascinations with public transportation, addiction to sleep, past careers in acting, knitting, and drawing. My list of interests included baking.
Having discovered early on that we’re a multi-talented bunch, some of us have decided to enjoy the fruits of each others’ labors by bartering our skills and talents in an informal marketplace–in the computer lab of our office. Between tapping out motions, making endless phone calls to clients, conducting joint strategy sessions, and going on long investigations together–we’ve been setting up trades.
It all started when one of our girls agreed to teach one of our guys how to cook an authentic Indian meal – and in turn, he agreed to knit a hat for her. In December, I saw her wearing the completed hat, and loved it – and promptly asked him if I could join in the marketplace. We agreed that I would make him a cheesecake and he would knit a hat for me.
I picked out a pattern, and he delivered the alpaca wool hat within two weeks. Amazing!
So it was my turn to deliver on the deal. Another student attorney (with whom I’ve already brokered the “Great Trade of 2008″ – trading a pork chop dinner for him and his family, in exchange for a plate drawing of Chief Justice John Roberts) had it right when he said, “Law school can be a deadening experience; we need these hobbies to keep us sane.” I can’t say that law school has been deadening for me, but I certainly do need my baking therapy for other reasons. And this week, I’ve spent a lot of time working on my final paper [all those yellow pieces of paper are various points of analysis for my paper, and they're arranged so I can logically piece together strands of the legal landscape] – and today was a good time for a baking break.

So – today I made my strawberry cheesecake for the Great Trade of 2007, which he will pick up tomorrow morning. It was great fun to make this recipe (listed below), and I even took photographs along the way – I found out a while ago that some readers of this blog have tried my recipes, so hopefully some of these helpful hints will help you along the way.
First, here’s the recipe for strawberry cheesecake -
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 16 oz frozen sweetened strawberries, thawed
- 1 tablespoon cornstarch
- 3 – 8 ounce packages cream cheese, softened
- 14 oz can sweetened condensed milk
- 3 eggs
-
- In a medium bowl, mix together cookie crumbs [I used Oreo cookies with the cream scraped out], 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. Refrigerate for half an hour.
- Combine strawberries and cornstarch; pour into a saucepan; bring to a boil. Boil and stir for 2 minutes.
- In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in condensed milk.
- Add eggs, beat on low just until combined.
- Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.
- Bake at 325 degrees F for 45-50 minutes or until center is almost set. Carefully run a knife around edge of pan to loosen; cool 1 hour longer in oven or on rack away from drafts.
- Refrigerate overnight. Remove side of pan. Store in the refrigerator.
And….some fun (and hopefully helpful) tips -
Tip #1 - the strawberry sauce needs to cool down after you cook it, so that you can swirl it around in the cream cheese batter. The recipe originally said to refrigerate the sauce, but I think that’s way too slow. I remember from AP Chemistry class that water conducts heat faster than air – so I put the pot of strawberry sauce in a larger pot, and fill the larger pot with water. Then, to keep that water cold, I put a bag of frozen vegetables in the water. This cools the sauce a lot faster, so that by the time you’re done with the cream cheese batter, it’s ready to go!

Tip #2 - This is how to get crumbs out of cookies on a student’s budget. For the chocolate cookie crust, I bought this package of Mini Oreos (they were on sale, so cheaper than the big package of Oreos), scraped out all the filling, and put all the cookie “shells” back into the bag. Then I rolled a glass over the cookies to crush them. No mess, and no funky tools necessary!

Tip #3 - refrigerate that cookie crumb crust after you make it, so it will solidify and be ready to be topped with the rest of the batter

Tip #4 - Use cream cheese and eggs that are at room temperature. If you get up late in the morning like me and therefore don’t get the ingredients out of the refrigerator until 9am (and you want to make the cheesecake at noon), put the cream cheese on the stove as you’re cooking the strawberry sauce. The nearby surface will be warm enough to heat the cream cheese more, without cooking it.

Tip #5 - From all my website research, apparently one of the biggest complaints about cheesecake baking is that the cakes crack. To prevent that, add some cornstarch to the cream cheese batter. A tablespoon or two should do the trick.
Tip #6 - cube that cream cheese before you beat it. That will make it easier to break everything down so that you don’t have to beat the mixture as long. Less beating decreases the chances for cracking.

Tip #7 - take time to appreciate the beauty in baking. Look at that batter swirling around – so pretty! Baking should be fun. Don’t take it too seriously.

Tip #8 - people always ask me how I make the swirls on my cheesecake. It’s so simple. Just drop spoonfuls of fruit sauce on the top, then run a knife through to spread it around. It will come out looking all swirly and professional-ish. Ha.

Tip #9 - A water bath (bain-marie) is very important when making cheesecakes! Again, it prevents cracking, and it helps the cheesecake bake evenly. Theoretically a water bath involves putting the entire springform pan IN another pan that’s filled with water. But, if you’re on a student’s budget and living in a student’s kitchen (as I am), you don’t have that option because none of your pans are large enough to accommodate the springform pan.
Never to fear! We lawyers are in the problem-solving business. A nice substitute that at least provides the moist environment in the oven is the trick of putting a 9×13 pan filled with water on the bottom rack while your cheesecake cooks on the middle rack. This has worked for me twice already – no cracks on either cheesecake.

Tip #10 - listen to good music while baking. For me, it was Lee Hom Wang (nothing like a good round of Chinese hip hop to serve as a baking therapy soundtrack) and then a set of Jay Chou. A happy baker always produces better results.

And that, dear readers, was the Great Trade of 2007.