lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, May 7, 2014

Raspberry Cheesecake

Raspberry Cheesecake
I made this cheesecake for Easter. Raspberries were on sale, so this was the perfect way to use a couple of delicious pints. I used my regular cheesecake recipe, but used the topping recipe from the wonderful Tide and Thyme.  This dessert is perfect for spring and summer berries.  I used homemade strawberry jam for the topping, it worked beautifully with the cheesecake.  Miss F waivers in her love for cheesecake.  I am never sure whether she will enjoy it or not.  She loved this version!
Raspberry Cheesecake

1 ¼ cups graham-cracker crumbs
2 tablespoons light brown sugar
4 tablespoons melted butter

3-8 ounce packages of cream cheese, room temperature
1-8 ounce container of sour cream, room temperature
1 ½ cups sugar
1 tablespoon lemon juice
3 eggs, room temperature

2 pints fresh raspberries
¼ cup strawberry jelly

Preheat oven to 350 degrees.

Combine the graham-cracker crumbs and brown sugar. Mix well. Mix in the melted butter until well-moistened. Press mixture into a springform pan.

In the bowl of a stand mixer, beat cream cheese, sour cream and sugar on low speed until smooth. Scrape sides of bowl as needed ensure even mixing. Add in the lemon juice, then the eggs one at a time, mixing until each is well incorporated before adding the next one. Again, scrape down the sides of the mixing bowl as needed to get the mixture uniform.

Pour the filling into a springform pan and gently smooth the top of the filling. Place cheesecake in the oven, and reduce the heat to 300 degrees. Bake for 45 minutes. Do not open the oven again until the cheesecake is cooled. Turn off oven and keep the cheesecake in the oven for 2 hours (without opening oven). If the cheesecake doesn't feel 100% cool after 2 hours, allow to continue cooling, up to another hour or so. Refrigerate until firm, at least 4 hours.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cheesecake. Refrigerate until ready to serve.
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1 comment:

Jill said...

Beautiful photo - looks delicious!

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