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Posts Tagged ‘dessert’

You’ve flipped your paper calendar to November, there’s a gallon of apple cider in your fridge, “A Partridge in a Pear Tree” is chirping on Pandora, and you’re pinning unrealistic menu and holiday decorating to-dos as if Pinterest hands out gold medals. And now you will fall asleep at night counting tiny triangles of caramel apple cider cheesecake.

caramel apple cider cheesecake

But since cheesecake doesn’t fall from trees, this is a realistic dessert to pin to your Thanksgiving Meal board. You will impress your guests or hosts with a cheesecake flavor they’ve likely never tried, and you get to make it well in advance of your dinner because you can refrigerate cheesecake for seven days and you can freeze it for up to six months.

If you are a cheesecake novice, this is an easy enough cheesecake recipe for you. I’ll share my same tips as I did a few days ago in Don’t let cheesecake scare you: start with a recipe easier than monster cookie dough cheesecake:

  1. Bring ingredients to room temperature. Using room temperature ingredients and adding the eggs last, and not overbeating once you add them, are the secrets to making cheesecake. Simple as that.
  2. Plan to be at home for a few hours. (But you can even run errands while the cheesecake cools.)

Caramel apple cider cheesecake

Crust

1-1/2 cups cinnamon graham cracker crumbs

1/4 cup butter, melted

Filling

4 (8-ounce) packages cream cheese, softened to room temperature

1-1/4 cups brown sugar

1/2 cup apple butter (smooth, nut chunky)

1/2 cup boiled cider (or use this recipe from Midwest Living to make your own boiled cider)

1-1/2 teaspoons apple pie spice

4 eggs, room temperature

1 cup caramel ice cream topping

Put it all together

  1. Preheat oven to 350°. For a 9-inch springform pan, grease the springform pan with baking or cooking spray. For a 9-inch square baking pan, line with parchment paper or pan lining paper leaving extra paper hanging over the edge to use as a handle to lift the cheesecake out.
  2. Combine the crushed graham crackers and melted butter in a small bowl. Stir well. (Or combine in a food processor.) Press the crumb mixture into the bottom and up the sides of pan. Bake 8 minutes. Remove from the oven and set aside to cool.
  3. In a large bowl using the paddle attachment of an electric mixer, beat room temperature cream cheese on medium-high speed until creamy throughout, with no chunks or pieces. Scrape down the sides of the bowl a few times while mixing. This will take approximately 3-4 minutes. This only works if the cream cheese is at a soft, room temperature consistency.
  4. Add the sugar to the cream cheese mixture and beat on medium-high speed for a few minutes until sugar is well combined and the texture is creamy.
  5. Drop the apple butter and apple pie spice in and stir lightly. Pour in the boiled cider and mix on medium just until combined.
  6. Add the eggs, one at a time, beating on low just until combined. Turn off the mixer and gently scrape down the sides of the bowl after each egg is added. Do not overbeat.
  7. Gently pour the filling into the prepared crust. With a spoon or fork, drizzle the caramel all over the top, trying not to drop big globs on the cheesecake. With a knife, swirl the caramel into the cheesecake, but only near the top of the batter, don’t get it very deep.
  8. Bake at 350° for approximately one hour and 15 minutes or until the edges are light golden brown and the center is just set. Turn the oven off and crack the oven door open slightly. Let the cheesecake completely cool in the oven for two hours. (You can run your errands now.)
  9. Once cool, run a knife between the pan and the cheesecake to loosen it from the sides, then cover the top of the pan with plastic wrap and set in the refrigerator for at least 8 hours.

When ready to serve, remove the cheesecake from the springform pan or remove from square pan by lifting the edges of the parchment paper. To slice, run a large knife under hot water and dry before making each cut to keep the slices smooth and free from crumbs.

Keep cheesecake in the refrigerator for up to seven days. If you want to freeze the cheesecake or slices of cheesecake wrap tightly in foil or seal in freezer bags for up to six months. Thaw in refrigerator overnight and at room temperature for 2 hours or at room temperature for three hours.

If you want to bake this cheesecake in 4-inch springform pans as I have pictured, lower the oven temperature to 300° and bake approximately 40-45 minutes or until the edges are light golden brown and centers are just set.

If you want to get fancy, serve with a dollop of whipped cream and a sprinkle of cinnamon.

Sweet fall wishes,

Staci

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If I had a nickel for every time someone told me they can’t make cheesecake, I’d advance my own cookbook and give my debit card pin to my favorite charities.

Their stories go one of two ways. They’ve either tried once, maybe twice, to make cheesecake and it didn’t turn out as perfectly as they expected, or they’ve never tried to bake cheesecake because they assume it takes special skills.

monster cookie cheesecake

It is possible that your first cheesecake won’t look like a Food & Wine centerfold. And it does take skills:

  1. The ability and patience to bring ingredients to room temperature. Using room temperature ingredients and adding the eggs last, and not overbeating once you add them, are the secrets to making cheesecake. Simple as that.
  2. The availability to be at home for a few hours. (But you can even run errands while the cheesecake cools.)

If you have these ordinary skills, you can make cheesecake. So let the big bad scary cheesecake out from under your bed and let’s talk about how you can make extraordinary cheesecake at home. My suggestion is to start with the easiest cheesecake and work your way up to making a more time-consuming, but not more difficult cheesecake, like monster cookie dough.

Vanilla cheesecake with fresh berries | Random Sweetness Baking

I know you can do this. In my early days of learning to make cheesecake, I undercooked a cheesecake and brought it to work. I was mortified. So I tried again. And now I’ve mastered the art of making cheesecake but I’m just a home cook. My field of training is in communications and business, not culinary arts. I flunked art in middle school and my home ec sweatshirt was too long and crooked. I once hot-glued wallpaper to cover a section of bedroom wall when I lived in a trailer house. And every once in a while, my cheesecakes have sinkholes, but so what? Did you know that a bad-looking cheesecake still tastes better than any pie or cake ever?

Vanilla Cheesecake with Fresh Berries

Crust (I toss whole crackers, sugar, and the melted butter in my food processor.)

1-1/4 cups graham cracker crumbs

3 tablespoons sugar

1/4 cup (4 tablespoons) unsalted butter, melted

Filling

4 (8-ounce packages) cream cheese, softened to room temperature (Take the cream cheese out of the packages and set them in your mixing bowl. Cover with a towel while they come to room temperature, at least 60 to 90 minutes before you are ready to bake.)

1-2/3  cups sugar

1/4 cup cornstarch

1 tablespoon pure vanilla extract (I use Sonoma Syrup Co. Vanilla Bean Crush)

3/4 cup heavy or whipping cream, at room temperature

3 large eggs at room temperature (Set these out when you get the cream cheese out.)

fresh berries of your choice

Put it all together

  1. Preheat oven to 350°. For a 9-inch springform pan, grease the springform pan with baking or cooking spray. For a 9-inch square baking pan, line with parchment paper or pan lining paper leaving extra paper hanging over the edge to use as a handle to lift the cheesecake out.
  2. Combine the crushed graham crackers, sugar, and melted butter in a small bowl. Stir well. (Or combine in a food processor.) Press the crumb mixture into the bottom and up the sides of pan. Bake 8 minutes. Remove from the oven and set aside to cool.
  3. In a large bowl using the paddle attachment of an electric mixer, beat room temperature cream cheese on medium-high speed until creamy throughout, with no chunks or pieces. Scrape down the sides of the bowl a few times while mixing. This will take approximately 3-4 minutes. This only works if the cream cheese is at a soft, room temperature consistency.
  4. Add the sugar to the cream cheese mixture and beat on medium-high speed for a few minutes until sugar is well combined and the texture is creamy.
  5. Put the cornstarch in a tiny bowl. While stirring, add just enough ice-cold water to dissolve the cornstarch. It’s probably a teaspoon or two of ice water. Stir until dissolved and then add to the cream cheese batter.
  6. Pour the vanilla extract and room temperature whipping cream into the batter and then beat on medium until all the ingredients are incorporated and the batter is smooth.
  7. Add the eggs, one at a time, beating on low just until combined. Turn off the mixer and gently scrape down the sides of the bowl after each egg is added. Do not overbeat.
  8. Gently pour the filling into the prepared crust. Bake at 350° for approximately one hour and 15 minutes or until the edges are light golden brown and the center is just set. Turn the oven off and crack the oven door open slightly. Let the cheesecake completely cool in the oven for two hours. (You can run your errands now.)
  9. Once cool, run a knife between the pan and the cheesecake to loosen it from the sides, then cover the top of the pan with plastic wrap and set in the refrigerator for at least 8 hours.

When ready to serve, remove the cheesecake from the springform pan or remove from square pan by lifting the edges of the parchment paper. To slice, run a large knife under hot water and dry before making each cut to keep the slices smooth and free from crumbs. Serve with your favorite berries.

Keep cheesecake in the refrigerator for up to seven days. If you want to freeze the cheesecake or slices of cheesecake, (remove the berries first) wrap tightly in foil or seal in freezer bags for up to six months. Thaw in refrigerator overnight and at room temperature for 2 hours or at room temperature for three hours.

If you want to bake these in 4-inch springform pans as I have pictured, lower the oven temperature to 275° and bake approximately 35-40 minutes. If you have mini cheesecake pans, bake for approximately 26 minutes.

Once you rule the kitchen with vanilla cheesecake, you are ready to make any cheesecake. Because the same basic rules apply—use room temp ingredients and don’t overbeat once you add the eggs to the batter.

Try Key Lime Cheesecake with Patrón Sauce.

Key lime cheesecake with Patron Sauce

Or Andes Mint Cheesecake.

Andes Mint Cheesecake

And then try a savory Taco Cheesecake. Yes, savory cheesecake.

Taco cheesecake

And then you are ready for Monster Cookie Dough Cheesecake, which is really quite easy, it just takes a little extra time to make the cookie dough balls.

monster cookie dough cheesecake

Monster cookie dough cheesecake

Crust

1 (17.5 ounce) pouch peanut butter cookie dough mix and the ingredients to make them

1/2 cup mini M&Ms

1/2 cup mini semi sweet chocolate chips

3/4 cup quick-cooking oats

Filling

5 (8-ounce) packages cream cheese, softened to room temperature

3/4 cup white sugar

3/4 cup brown sugar

3/4 cup creamy peanut butter

2 teaspoons vanilla

3 eggs, room temperature

  1. Preheat oven to 350°. For a 9-inch springform pan, grease the springform pan with baking or cooking spray.
  2. Make cookie dough according to package directions. Add the mini M&Ms, mini chocolate chips, and quick oats. Press a layer of cookie dough into the springform pan, approximately 1 cup of the dough. Bake for 5 minutes.
  3. Take 1 cup of the dough and roll into tiny balls, about the size of a nickel, and set aside.
  4. For the remaining dough, break into pieces and put on a baking sheet. Bake for about 5 minutes, just until you can use them as cookie crumbs to top the cheesecake slices.
  5. In a large mixing bowl, beat cream cheese until smooth. Add white and brown sugars, beating until light and fluffy. Add peanut butter and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Do not over beat.
  6. Pour 1/2 of the cheesecake batter into pan. Scatter the cookie dough balls into the pan and then cover with the remaining cheesecake batter.
  7. Bake in 9-inch pan for 50-55 minutes or until the top starts to turn a light brown and the center still looks a little shiny.
  8. Remove from oven and cool 2 hours. Refrigerate at least 12 hours before serving. Top with reserved cookie crumbs when ready to serve.

Give one of these a try and then come back and let me know how you did. I’ll be your cheesecake cheerleader! Friends don’t let friends eat store-bought cheesecake.

Sweet and not-so-scary-cheesecake wishes,

Staci

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When summer saunters into fall, my sister Kalli is one of the first people in line for a pumpkin latte. And while pumpkin reigns as the season’s flavor royalty, gingerbread lingers nigh as we wait to shepherd in winter with a fluffy blanket of snow.

In comes the gingerbread latte and an even longer line. So put down that thermos and get out of line. Grab a fork and let the cozy flavors of molasses, gingerbread, and coffee percolate your holiday senses. Gingerbread KAHLÚA Cheesecake If you also want to skip the pumpkin latte line, enjoy one of my favorites, KAHLÚA Pumpkin Chocolate Cheesecake.

Gingerbread KAHLÚA Cheesecake

Crust:

1 cup gingersnap cookie crumbs

1/2 cup graham cracker crumbs

1 tablespoon powdered sugar

1/4 cup (4 tablespoons) unsalted butter, melted

Cheesecake filling:

4 (8-oz.) packages cream cheese, room temperature

1 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

4 eggs, room temperature

1/4 cup unsulfured molasses

1/2 cup KAHLÚA (or any coffee-flavored liquor), OR 1 tablespoon coffee extract

1/4 teaspoon salt

1 teaspoon ground cinnamon

1-1/2 teaspoons ground ginger

1 teaspoon nutmeg (freshly grated if possible)

1/4 teaspoon ground cloves

Make the crust: (If you don’t have a food processor, you can make crumbs in a blender.) In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and melted butter. Toss to combine. Press crumbs evenly onto bottom of greased 9-inch springform pan. Bake at 350° for 5 minutes. Set aside.

Make the filling:

In a tiny bowl combine salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In a mixer bowl, beat room temperature cream cheese until smooth. Gradually add sugars and vanilla and beat until light. Add eggs, one at a time, beating well after each addition, being careful not to overbeat.

Stir in molasses and KAHLÚA. Slowly beat just until combined. Sprinkle in the spices and stir gently to mix in.

Pour cheesecake filling into crust. Place in the oven and bake at 350° for 60-65 minutes or until center is barely jiggly anymore. Carefully run a knife between the springform pan and cheesecake. Cool on a wire rack for an hour or two.

Refrigerate at least 8 hours before removing from springform pan and serving. Sprinkle crust crumbs on top. Store in refrigerator up to 2 weeks or in freezer up to 3 months.

Cozy fall wishes,
Staci

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When Sarah Jo from DakotaChic asked me to write a guest post in celebration of National Dairy Month, I knew I would create a recipe for something that mirrors her charm and personality – delightful, classy, sweet, and show stoppingly gorgeous – turtle cheesecakes in pretty little jars.

Cheers to dairy farmers and their families!

turtle cheesecake jars

Go check out Sarah Jo’s Midwest awesomeness on DakotaChic. Don’t miss a thing – subscribe to her blog while you’re there and check out her fun Pinterest, Twitter, and Instagram posts.

I’ll leave the fridge light on for ya.

Sweet wishes, 
Staci

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My daughter loves traditional Snickers apple salad with vanilla pudding, whipped cream, red and green apples, and Snickers candy bars. I was excited to tailor it to other flavors she likes by pouring coconut milk into the pudding and tossing in Butterfinger candy instead of Snickers.

But you’d have thought I added bright red beets.

Me: “Kalani, I made a special salad for you like the Snickers and apple salad you love but it has Butterfingers in it.”

Kalani: “Oh, I don’t really like Butterfingers that much. I like Snickers so that’s why I like that salad.”

Butterfinger apple coconut salad | Random Sweetness Baking

Me: “Um, well, I was excited to make it for you because when we go to the Zesto, you always order a Butterfinger Avalanche with coconut and chocolate ice cream.”

Kalani: “Ya, well that’s because Snickers freeze when they are in ice cream and they are too hard to eat.”

Me: “OK. It’s in the refrigerator if you decide to try some. It has Honeycrisp and green apples.”

The next day…

Kalani: “That salad was actually really good!”

Me: “I’m glad you liked it! Could you taste coconut?”

Kalani: “No.”

Me: “If I make it again I’ll add more coconut milk. I didn’t use too much because I wasn’t sure if the taste would be too strong. I didn’t actually use coconut because I don’t like coconut.”

Kalani: “Oh.”

Butterfinger Apple Coconut Salad

1 cup cold coconut milk (coconut milk is found in the Chinese/Oriental food section – do NOT use cream of coconut)

1/2 cup cold milk

1 (3.4 ounce) package instant vanilla pudding mix

1 (8 ounce) carton whipped cream

2 Granny Smith apples, chopped into bite-sized pieces

2 Honeycrisp apples, chopped into bite-sized pieces (or your favorite red apple)

bag of fun-size Butterfinger candy bars, chopped (or 5 regular size Butterfinger candy bars chopped)

1/2 cup flaked coconut, optional

In a large bowl, whisk coconut milk and milk with pudding mix. Let it rest for 3 minutes. Fold in whipped cream. Gently fold in chopped apples, candy bars, and coconut.

Cover and refrigerate until serving. Best if eaten within 24 hours. Makes approximately 12 servings.

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There are more varieties than Baskin Robbins concoctions. We love cheesecake flavors like died-and-gone-to-chocolate-heaven-with-my-BFF, sweet girly cocktail with umbrellas and fruit swords (minus the morning headache), harvest-pumpkin-patch-my-kid-got-lost-in-the-corn-maze, and plain Jane topped with berries. But there is one cheesecake that always brings people to the table with forks in hand — raspberry white chocolate cheesecake.

Raspberry white chocolate cheesecake | Random Sweetness Baking

Maybe it’s related to the milkshake that brings all the boys to the yard. But this dessert brings them to their knees.

Raspberry White Chocolate Cheesecake

Crust for 36 mini cheesecakes

2 cups Oreo cookie crumbs (I spin them around in my blender), with the filling removed or it’s too oily

6 tablespoons melted butter

OR

Crust for 9-inch springform pan

1-1/2 cups Oreo cookie crumbs (I spin them around in my blender), with the filling removed or it’s too oily

1/3 cup melted butter

*  *  *  *  *  *

Cheesecake filling

4 packages (8 ounces each) cream cheese, room temperature

1-1/4 cups sugar

1/2 cup sour cream, room temperature

2 teaspoons vanilla

5 eggs, room temperature

1/3 cup white chocolate liqueur such as Godiva (optional)

10 ounce jar red raspberry preserves, seedless

4 ounces high-quality white chocolate, chopped into little chunks

For mini cheesecakes, preheat oven to 250°. For 9-inch cheesecake, preheat oven to 475°. Lightly grease pans.

Pour the melted butter into a medium bowl with Oreo crumbs. Stir around until the butter has soaked into the crumbs evenly. Dump the crumbs into the 9-inch springform pan and press crumb mixture onto bottom and slightly up the sides of pan using the bottom of a cup or your hands. Sprinkle white chocolate pieces evenly over crust. Place pan in freezer.

If using mini pans, place approximately 1 tablespoon of crumb mixture in each hole and pound it down using a tart shaper. Sprinkle white chocolate over each little crust. Put pan(s) in freezer.

With an electric mixer, beat softened cream cheese on medium-high until it’s smooth and there are NO lumps. Add sugar and beat again until creamy. Plop in the sour cream and vanilla and beat until velvety. If using white chocolate liqueur, stir it in slowly now.

Crack eggs into a small bowl and beat softly with a fork. Add the eggs a little at a time to the cheesecake filling, beating on low speed and scraping down the sides of the bowl after each addition. The key is to NOT whip in any air.

Remove crust from freezer.

For the mini cheesecakes: Using a little scoop, fill each cavity with cheesecake filling, just under half full. Drop a few teaspoons of the raspberry preserves into batter. Using a butter knife, gently swirl the preserves into the batter. Top with more cheesecake batter, leaving approximately 1/4-inch empty at the top. Bake at 250° for approximately 25-27 minutes. Turn off the oven and let the cheesecake cool to room temperature. Chill in the refrigerator overnight or at least 12 hours before serving. I often take the pans out of the refrigerator after a few hours and transfer the cheesecakes to a plastic, covered container.

For the 9-inch cheesecake: Pour half of the filling into the 9-inch pan. Drizzle the raspberry preserves into the filling. Using a butter knife, gently swirl the preserves in figure eight patterns. Pour the remaining batter into the pan.

Carefully pound the pan on the counter a couple of times to pop out any air bubbles. Bake at 475° for 12 minutes. Leave the cheesecake in the oven and turn the oven down to 350°. Bake another 50 to 60 minutes or until the top of the cheesecake starts to turn a little golden color. Turn the oven off and let the cheesecake come to room temperature. Chill in the refrigerator overnight or at least 12 hours before slicing and serving.

Raspberry White Chocolate Cheesecake | Random Sweetness Baking

Serve with fresh raspberries, whipped cream, and pieces of white chocolate. I like to use a vegetable peeler to make delicate shavings.

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National food days don’t excite me. If it’s National Cashew Day, I’ll celebrate the crunchy carrot.

It means more when people think for themselves. Sorta like Valentine’s Day — if you wait and spend three times as much money on a dozen roses just to give a bouquet to the love of your life on the day society tells you to, you don’t deserve a sweetheart. Instead, on a random day in the summer, pull off the busy highway and pick a handful of those pretty purple wildflowers swaying in the country shade.

Vanilla cheesecake with fresh berries | Random Sweetness Baking

I’ve always been a rebel. (In the American sense of the word.) Hallmark wouldn’t like me. If everyone is doing something the same way, I’ll simply wait until I find a different way before I do it. It’s not such a bad thing now but trust me, it got me into plenty of trouble when I was a teenage girl wearing boxer shorts to school on final exam day.

But National Cheesecake Day? It’s like my personal national holiday! Even a rebel’s gotta respect the one day when people across the nation celebrate the most traditional yet luxurious dessert known to man(and woman)kind.

Today is National Cheesecake Day. If you are in the Minneapolis area, you must go to Muddy Paws CheesecakeOnce you’ve had a mouthful of their luscious cheesecake, you’ll be weaving your way through the residential area of St. Louis Park every chance you get just to grab a slice from [owner] Tami’s freezer. You can also order Muddy Paws cheesecake off the menu at these restaurants in the Twin Cities. (Say hi to them on Facebook and on Twitter @MPCheesecake.)

When you can’t have Muddy Paws, bake your own slices of creamy heaven:

Brownie Bottom Black Cherry Cheesecake

Key Lime Cheesecake with Patrón Sauce

Reese’s Salted Cheesecake

White Chocolate Peppermint Twist Cheesecake

Andes Crème de Menthe Cheesecake

Creamy Dreamsicle Cheesecake with Sugared Cream Sauce

Chocolate Explosion Cheesecake with Caramel Shots

KAHLÚA Pumpkin Chocolate Cheesecake

And when you want a good old-fashioned vanilla cheesecake with berries from your garden or corner farmer’s market, make this one and share it:

Vanilla Cheesecake with Fresh Berries

Crust

1-1/4 cups graham cracker crumbs

3 tablespoons sugar

1/4 cup (4 tablespoons) unsalted butter, melted

Filling

32 ounces (four 8-ounce packages) cream cheese, softened to room temperature

1-2/3  cups sugar

1/4 cup cornstarch

1 tablespoon pure vanilla extract (I use Sonoma Syrup Co. Vanilla Bean Crush)

3/4 cup heavy or whipping cream

3 large eggs at room temperature

fresh berries of your choice

Put it all together

For 9-inch springform pan: Preheat oven to 350°. Grease the springform pan with baking or cooking spray.

Combine the crushed graham crackers, sugar, and melted butter in a small bowl. Stir well. Press the crumb mixture into the bottom and up the sides of the springform pan. Bake 8 minutes. Remove from the oven and set aside to cool.

In a large bowl using the paddle attachment of an electric mixer, beat cream cheese on medium speed until creamy throughout, with no clumps. Scrape down the sides of the bowl a few times while mixing. This will take approximately 3 minutes. This only works if the cream cheese is at a soft, room temperature consistency.

Add the sugar to the cream cheese mixture and beat on low to medium speed for a few minutes until sugar is well combined and the texture is creamy.

Put the cornstarch in a tiny bowl. While stirring, add just enough ice-cold water to dissolve the cornstarch. It’s probably a teaspoon or two. Stir until dissolved and then add to the cream cheese batter.

Pour the vanilla extract and whipping cream into the batter and then beat on low until all the ingredients are incorporated. Do not overbeat.

Add the eggs, one at a time, beating on low just until combined. Turn off the mixer and gently scrape down the sides of the bowl after each egg is added.

Gently pour the filling into the prepared crust. Bake at 350° for approximately one hour and 15 minutes or until the edges are light golden brown and the center is just set. Turn the oven off and crack the oven door open slightly. Let the cheesecake completely cool in the oven for a couple of hours.

When cooled, run a knife between the pan and the cheesecake to loosen it from the sides, then cover the top of the pan with plastic wrap and set in the refrigerator for at least 8 hours.

When ready to serve, remove the cheesecake from the springform pan. Slice with a warm knife, wiping after each cut to keep the slices smooth and free from crumbs. Serve with your favorite berries.

Keep cheesecake in the refrigerator for up to two weeks. If you want to freeze the cheesecake or slices of cheesecake, (remove the berries first) wrap tightly in foil or seal in freezer bags for up to 3 months. Thaw in refrigerator overnight or at room temperature for 2 hours.

*  *  *  *  *  *  *  *  *

If you want to bake these in 4-inch springform pans as I have pictured, lower the oven temperature to 275° and bake approximately 35-40 minutes. If you have mini cheesecake pans, bake for approximately 26 minutes.

*  *  *  *  *  *  *  *  *

Tomorrow is National Raspberry Cake Day. I’ll be celebrating the bacon cheeseburger.

Happy National Cheesecake Day to all you rebels and cheesecake lovers!

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