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Raspberry Swirl Cheesecake


By Jeanette Schmidt

Fri, Dec 20th, 2013
Posted in All Columnists

It’s a good day to sit back and have that second cup of coffee with a raspberry sweet roll (recipe in Tasty Temptations) and plan my favorite part of the Christmas menu...dessert.

Even though temps have been just a “little” chilly, the scenery still looks like a Christmas card with deer crossing in the front yard and a bald eagle sitting in the neighbors tree. I imagine those same deer will soon be helping themselves to the bird feeders and heated bird bath and probably trimming the pine trees. All of this wildlife entertainment must be why we live where we live.

Back to planning Christmas dessert. With all of these frozen raspberries from last summer, something with raspberries would be perfect...they look so festive and taste wonderful. So, Raspberry Swirl Cheesecake it is! The recipe makes two cheesecakes and is so easy, plus they can be made ahead and frozen.

But if you don’t want such a rich dessert, try the Raspberry Sorbet recipe. Sorbet is an easy, not so sweet, alternative to sherbet. Sometimes sorbet is used between courses to refresh the palate. However you use it, it makes a bright addition to your meal and no ice cream maker is necessary!!

During this busy time, may the joy of the first Christmas be in your heart and may we have Peace and Happiness in the coming year.



Raspberry Swirl Cheesecake

1 1/2 C frozen or fresh, lightly sweetened raspberries

1 - 14 oz can sweetened condensed milk (not evaporated)

2 - 8 oz packages cream cheese, softened

3 eggs

2 - 6 oz ready-made chocolate flavored crumb or graham cracker

pie crusts

1. Preheat oven to 350 degrees :

2. Blend raspberries until smooth, press through sieve to remove

seeds (skip this if you don’t mind seeds), stir

1/3 C condensed milk into blended raspberries

3. Beat cream cheese, eggs and remaining condensed milk in a large bowl. Spoon into crusts & drizzle with raspberry mixture.

Swirl raspberry mixture through cream cheese mixture.

Bake 25 minutes or until center is nearly set when shaken.

Cool. Cover and chill at least 4 hours. Garnish with chocolate curls.



RASPBERRY SORBET

1/4 C water

1/4 C plus 1 T sugar

1 bag (12 oz) frozen raspberries or

3 C fresh raspberries, frozen

1/2 C heavy cream

1. Stir together water and 1/4 cup of sugar until sugar dissolves

2. Pulse raspberries until coarsely chopped; with machine running, pour in sugar water; pulse until mixture is smooth. Transfer to an airtight container and freeze until firm, about 30 min.

3. Whip cream & remaining tablespoon of sugar until soft peaks form.

4. Scoop sorbet into 4 glasses and top with whipped cream

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