Raspberry Cheesecake
Although this is definitely an All-American-Pie-Eating Family, every now and then I can convince them to have something else. I’ll be making a traditional pumpkin pie for Christmas Eve Dinner, but we’ll also enjoy a raspberry cheesecake (my nomination, readily seconded by my 14-year-old son.)
A year or two ago I gave in and bought myself the springform pans needed to make cheesecake. I like trying new things and cheesecakes had been on my list for a few years. I confess I haven’t used them much, because of the sickeningly high caloric content of cheesecake combined with everyone’s unhealthy love of pies.
Today I’m dusting off my springform pan and making a cheesecake for tomorrow. I’ve decided on a plain cheesecake with red raspberry topping. If I go with chocolate I will over-overindulge on it. Sticking with raspberry, I might be able to keep that down to a simple overindulge.
Okay, folks, I admit to being less than an expert cheesecake maker, but the ones I have made turned out very well, so here’s the recipe. It is very important to have the cream cheese softened before you start. Cold cream cheese will be lumpy, and it’s nearly impossible to fix it if it’s lumpy and you have added the other ingredients. You will need a 9 inch springform pan or increase the ingredients for a larger pan.
Basic Cheesecake
1 c. vanilla wafer crumbs
1/2 c. sliced almonds, ground
1/4 c. butter, melted
16 oz. cream cheese, softened to room temperature
2 T. milk
1/3 c. sugar
1/2 t. almond extract
2 eggs
Combine the cookie crumbs, the almonds, and the butter. Press this into the bottom and up the sides of the springform pan. Bake it at 350 for 10 minutes.
Meanwhile, take a mixer to the cream just for a minute, then add the sugar, almond flavoring, and milk. When that is well-mixed, add one egg at a time, mixing well after each addition.
Pour this over the crust and return to the 350 degree-oven for 45 minutes. Cool on a wire rack at room temperature. Then loosen the sides of the pan. Refrigerate.
Raspberry Topping
1 bag of frozen raspberries
1 T. cornstarch
3/4 c. sugar
2 T. water
In a small saucepan, combine the sugar and cornstarch. Add the berries and water. Stir and put it over medium heat. Continue stirring as it heats and comes to a boil. The cornstarch will help thicken the sauce. Cool and spoon over the cheesecake as you serve it.
Enjoy!
Add comment December 23rd, 2006