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Sugar Dish Me

"if you can read, you can cook" -my momma

Cheesecake Obstacles

with 18 comments


If food is not allowed in the living room, and definitely not allowed on the couch, then how is it that there are crumbs under the cushions?

This is a very important question.

Also– why do the little boys not rinse the sink after brushing their teeth? Why do they leave socks under the bed? Why is the lego project strewn methodically across the living room floor, halfway finished? Have you ever stepped on a lego in your bare feet? It really flippin hurts. Why does Evan like to take everything out of his closet(after I carefully clean and reorganize) so he can scoot into the back corner with a book and a flashlight, only to stuff it all back in VERY haphazardly?

I love to bake. I love, love, love to bake cheesecakes. But these sorts of questions are the kind of obstacles I face that keep me out of my cheesecakey kitchen and running through the house with the vacuum hose like a dirt seeking fool. Gah.


My sister’s favorite cheesecake starts with a red red raspberry sauce, and when I am able to ignore the cheez-it crumbs that are surely lurking under the sofa, it’s one of my favorite cheesecakes to make. A 10 ounce bag of frozen raspberries, a little sugar, and a little cornstarch go in a medium saucepan and brought to a boil with 1/2 cup of water.


Press the thickened raspberry sauce through a wire mesh strainer to remove the seeds. I usually press it through twice to make sure it’s nice and smooth.


Set this delicious sweet and tart sauce aside and get out a mid-sized bowl to make your graham cracker crust.

Mix together butter, graham cracker crumbs, and sugar and then press the mixture into a 9″ springform pan lined with foil.


In a large bowl beat together cream cheese and eggs, eggs, eggs. This recipe calls for 5 eggs and 2 yolks. Beat the cream cheese and eggs until smooth. Then whip in the sugar and vanilla. Beat in the flour and the heavy cream.


Pour half of the cheesecake batter over the prepared graham cracker crust…


…and then spoon half the raspberry sauce over the cheesecake batter and swirl with a butterknife. Pour the rest of the batter over the top. Save the other half of the raspberry sauce for the finished cheesecake.


Put the cake in the oven and turn it to about 200. My oven does not seem to understand that 200 is an actual temperature, so I have to set mine at what I think is 225 (if you follow me here regularly, you know that my oven knobs have ceased to bear numbers on them. I guess.). Bake for 3 hours, until the cake has risen (it will look like it’s going to jump out of the pan) and the middle is still a little jiggly. Turn the oven off and let the cake cool in the oven completely. Take the cake out of the oven and remove the sides of the pan. Wrap tightly and refrigerate for at least 2 hours. Serve with fresh whipped cream and the remaining raspberry sauce.

If you are wondering why I do not have a photo of the finished cake, please see my post from this weekend detailing the crazy list of kitchen tasks that jumped right in the middle of baking this birthday cheesecake. My kitchen looked like a war zone covered in wrapping paper and remnants of chopped vegetables, buttercream, and a number nine birthday cake. You can catch a glimpse of the cheesecake here.

Little Sister’s Birthday Raspberry Cheesecake

Ingredients

1 (10 ounce) package of frozen raspberries

2 tablespoons sugar

2 teaspoons cornstarch

1/2 cup water

1 1/2 cups graham cracker crumbs

1/2 cup sugar

1/4 cup melted butter

5 (8 ounce) packages of cream cheese

5 eggs

2 egg yolks

1 3/4 cups sugar

1 teaspoon vanilla

1/4 cup all purpose flour

1/4 cup heavy cream

To Make

In a medium saucepan combine the frozen raspberries, 2 tablespoons of sugar, 2 teaspoons of cornstarch, 1/2 cup water. Bring it to a boil, stirring frequently, and continue boiling for about 5 minutes so that sauce will thicken. Pour sauce through a mesh strainer to remove the seeds and set aside. Combine the graham cracker crumbs, 1/2 cup sugar, and 1/4 cup melted butter. Press mixture into a 9″ springform pan lined with foil. In a large bowl beat together the cream cheese, eggs and egg yolks until smooth. Then beat in the 1 3/4 cups sugar and the 1 teaspoon of vanilla. Then the 1/4 cup flour and the 1/4 cup heavy cream. Pour half of the batter onto the prepared crust. Spoon half of the raspberry sauce onto the batter and swirl with a butter knife. Then pour the other half of the batter over that. Place the cake in the oven and turn the oven temperature to 200-225. Bake for 3 hours until the cake has risen, center of the cake is jiggly and the outside is set. Turn the oven off and let the cake cool in the oven completely. Remove the cake from the oven, remove the sides from the pan and wrap tightly. Refrigerate for at least 2 hours and then serve the cake with the remaining raspberry sauce.

 

 

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Written by Heather @ Sugar Dish Me

February 29, 2012 at 10:25 am

18 Responses

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  1. Man do i feel ya on the couch cushions and the closet… Ugh… Why oh why must they destroy what we just worked so hard to make just perfect? Lol… Anyways… The cheesecake looks awesome!!!!

    Vina Kent

    February 29, 2012 at 11:00 am

    • Thanks!

      Kids are like weird messy little monsters that are so cute I can’t stay annoyed for long. I wish I knew why they do the things they do? But when I ask them they just get that look like “is she mad? what’s the right thing to say?” 🙂

      Heather @ SugarDish(Me)

      February 29, 2012 at 1:17 pm

  2. Your house sounds like a hoot. Love the cheesecake. I don’t make those often. The raspberry version would be a hit here.

    creativenoshing

    February 29, 2012 at 11:31 am

    • Cheesecake is definitely one of those desserts that feels like a luxury. And yes, there is never a dull moment over here lol

      Heather @ SugarDish(Me)

      February 29, 2012 at 1:24 pm

  3. Hhahaha! Oh I ask so many of those questions myself, particularly about pulling the clothes out of the cupboard bit….screeeeeeaaaaaamm!!! But, with the regard to the crumbs, errr, well, that’s probably cos of me!!

    The cheesecake sounds delishush! I did try this same combo once, and ripped the sauce through the top, but the overall effect was very, very rich. What’s this one like?

    thePatternedPlate

    February 29, 2012 at 12:17 pm

    • How about when I hand them a pile of folded clothes and tell them to PUT THEM AWAY NEATLY only to go in there the next day to see that everything is shoved in the bureau and the door is precariously shut to conceal the disaster? What. The. Crap?

      This cheesecake is rich and creamy. I like my cheesecake sorta New York style and dense with the raspberry ribbon running through the middle. This is actually a variation of my basic cheesecake recipe- you could change the “dressing” or remove it altogether & it holds up to the taste test every time! I also find that with the weird oven I’m saddled with this recipe is very forgiving.

      Heather @ SugarDish(Me)

      February 29, 2012 at 1:22 pm

  4. Love the awesome atmosphere at your place 😀
    Awesome just like this outta sight cheesecake (wishing I had a spoon right now…) 😀

    Cheers
    Choc Chip Uru
    Latest: Microwave Fruity Syrup Oat Cake

    Choc Chip Uru

    February 29, 2012 at 1:07 pm

  5. Till this day I cannot conquer the art of making a cheesecake. I’m a bit Jealous Heather. Yours look delish!

    Simply Tia

    February 29, 2012 at 7:39 pm

  6. OMG girl I wish my computer was Willy Wonka wallpaper right now lol I want to eat that entire cheesecake haha YUM!

    hopefuladdict

    March 1, 2012 at 12:36 am

    • If I didn’t take the cake to a birthday party and dole out reeeeaaaally generous portions, and then make everyone take it home, I might have eaten the entire cheesecake. But I would have had to fight Chad for it 🙂

  7. I have NO luck with cheesecae, I almost punched one once when it came out of the oven looking all wrong…

    Rock Salt

    March 2, 2012 at 5:29 pm

    • It’s one of those things you have to do over and over and over… and even if it’s ugly it will still taste good. This recipe is pretty simple (take out the raspberry and the plain cake is awesome) and the baking method has been universal for me for most 9″ cheesecakes. I do not fool with water baths and that mess that you see in some instructions. Too much hassle. Try this one: http://sugardishme.com/2011/12/01/let-them-eat-cheese-cake/
      Easiest cheesecake ever.

      Also– if you punch the cheesecake, you get to lick your fingers 🙂

      Heather @ SugarDish(Me)

      March 3, 2012 at 6:36 am

  8. I have a little boy who is going to turn one soon…I guess I will also be experiencing socks-under-the bed soon. The cheesecake is divine. I wish we got raspberries more easily in India!

    Meenakshi

    March 5, 2012 at 11:37 pm

    • You could substitute any fruit for the raspberries or just make the cake plain. It’s a really good basic recipe. And little boys are a total mess. They’re worth every second, but DANG they’re a mess!

      Heather @ SugarDish(Me)

      March 6, 2012 at 7:26 am

  9. […] lemon bar cheesecake poured into a Nilla wafer crust. Then I doused the baked, cooled cheesecake in raspberry sauce. Lemons and raspberries are sweet and tart. But not as sweet and tart as Sweet […]


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