Posts Tagged ‘Raspberry’

Cheesecake of the Month – October 2017!

October 14, 2017

Happy Saturday! Last month I ran across a video that demonstrated how to create a “mirror glaze” cake (see below).  So I then thought, hmm, I wonder if there is a “cheesecake” version.  And, lo and behold, yes there is (several as a matter of fact).   Here’s a link to the version that appeared in Canadian Living magazine back in 1995.

And, It’s Gluten-Free!

September 4, 2014

I recently ran across an amazing dessert — ginger berry crisp.  It’s easy and quick to make, and, it’s gluten-free!

Gluten-Free Ginger Berry Crisp

4 cups of fresh or frozen berries (raspberries and blueberries)
1/4 cup minced crystallized ginger
1 cup almond flour
1/4 cup coconut oil or butter
1 teaspoon pure vanilla extract
2 Tablespoons of maple syrup
Whipped cream or ice cream (optional)

Preheat the oven to 375 degrees.  Grease an 8″ x 8″ baking dish.  Place the berries and ginger in the baking dish.  In a mixing bowl, combine the flour, oil or butter, vanilla, and syrup and mix until crumbly.  Sprinkle the topping over the berries and bake at 375 degrees for 30-40 minutes (or until slightly browned).  Serve warm with whipped cream or ice cream.  Enjoy!

Cheesecake of the Month – May 2012!

May 17, 2012

Now that Spring has sprung, and fresh fruit is in abundance, it is very easy to spruce up one of your plain-Jane, vanilla cheesecake recipes with some fresh fruit.  And, depending on availability, you can always mix and match whichever fruit you happen to have on hand.  The same rule holds true for the crust . . . whether you go with the standard graham cracker crust, or crushed sugar cookies, or crushed vanilla wafers, or gingersnap crumbs, or even a chocolate/oreo crust . . .  a fruit cheesecake is a sure summer pleaser.  Here’s one of my favorites . . .

Triple Berry Cheesecake
1-1/4 cups crushed sugar cookies
3 Tablespoons butter, melted

4 packages (8 ounce) cream cheese, softened
1 cup sour cream
3 eggs
2 egg yolks
1/4 cup all-purpose flour
2-1/2 Tablespoons lemon juice
1 Tablespoon vanilla
1/2 cup strawberries, slightly mashed
1/2 cup raspberries, quartered
1/2 cup blackberries, quartered

Whipped cream
1/2 cup strawberries, sliced
1/2 cup raspberries
1/2 cup blackberries
2 Tablespoons brandy

1. CRUST: in a medium bowl, combine the cookie crumbs and butter; press into bottom of a 9-inch Springform pan and freeze.

2. FILLING: in a large mixing bowl, beat cream cheese, sour cream, and sugar on medium-high speed until well-blended (about 3 minutes). Add the eggs and yolks, one at a time, beating after each addition. Mix in flour, lemon juice, and vanilla. Fold in the fresh berries and pour the batter over the frozen crust. Bake in a preheated over (350 degrees) for 55-60 minutes (or until the top is light brown and the center has a slight jiggle to it). Remove from the oven and cool on a wire rack for two hours. Cover and refrigerate for at least 8 more hours before decorating and serving.

3. DECORATION: in a medium bowl, combine the fruit and the brandy. Pipe whipped cream over the top of the cheesecake and top each serving with a spoonful of fruit when served. You can also just use a dollop of whipped cream per slice (or omit the whipped cream completely — it really is good enough without the whipped cream).


Newest Cheesecake!

July 12, 2009
White Chocolate-Raspberry

White Chocolate-Raspberry

Here’s a picture of the newest cheesecake recipe that I’ve added to my collection.  I blogged the recipe earlier in the week.  Additionally, I was forwarded a link to a website that has all sorts of cheesecake recipes . . . check it out!  I’ll be linking this site to my website shortly.

Happy baking!

A Real Crowd Pleaser!

July 8, 2009

Here’s a wonderful recipe.  Adding the raspberry layer in the middle really makes for a luscious dessert!  Enjoy!

2 cups graham cracker crumbs
3 tablespooons sugar
½ cup butter, melted
5 (8-ounce) packages cream cheese, softened
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
12 ounces white chocolate, melted and cooled slightly
¾ cup raspberry preserves
Garnish: fresh raspberries

Preheat oven to 350º.  Combine the first 3 ingredients; press crumb mixture into bottom of a slightly greased 9-inch  springform pan.  Bake at 350º for 8 minutes; cool slightly.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well.  Add eggs, one at a time, beating after each addition.  Stir in vanilla.  Add melted white chocolate, beating well.

Microwave raspberry preserves in a small microwave-safe bowl at HIGH for 30 seconds to 1 minutes or until melted; stir well.
Spoon half of the cream cheese batter into prepared crust; spread a little more than half of the melted preserves over batter, leaving a ¾-inch border.  Spoon remaining cream cheese batter around edges of pan, spreading toward the center.  Cover remaining raspberry preserves, and chill.

Bake at 350º for 50 minutes or until cheesecake is just set and slightly browned.  Remove from oven; cool completely on a wire rack.  Cover and chill at least 8 hours.

Run a knife around edge of pan and release the sides.  Reheat remaining preserves briefly in microwave to melt.  Pour preserves over top of cheesecake, leaving a 1-inch border.  Garnish with fresh raspberries, if desired.