This blog just turned 4, which means my baby just turned 4, which means I HAVE A FOUR YEAR OLD!!
And this four year old is mouthy. And demanding. And full of sass.
Stuff like…”oh, hey! I’m not going to let ANYONE comment today”, or “by the way, I deleted all your photos from 2010″, and most importantly….”you owe me more money”!!
Stuff your pie hole baby.
Does this post even make sense? ANYWAY, what I’m trying to say is that this four year old blog is my baby, and despite its faults, I still love it with all my heart.
And you. I love you too.
Because you make me want to keep posting amongst the stress of work and life and craziness. And because I’ve made such amazing online friends from blogging.
For this fourth blog birthday, I thought I’d share something real special for you – this raspberry cheesecake.
It’s everything you want in a cheesecake, but with a chocolate cookie crust. The cake itself is perfectly smooth, the raspberry topping is lightly sweet and tart, and the cookie crust adds a bit of kick which gives your mouth a total chocolate-raspberry party. The best kind.
Have a fabulous weekend, thanks for always stopping by, and eat some freaking cake! xx
- 1 cup crushed chocolate graham crackers
- 1/4 cup melted butter
- 5 (8 oz) packages of cream cheese
- 1 3/4 cup sugar
- 2 tbsp flour
- 2 tsp vanilla extract
- 5 eggs + 2 egg yolks
- 1/3 cup milk
- 1 1/2 tsp lemon zest
- 1/3 cup water
- 1/3 cup sugar (more to taste)
- 36 ounces fresh raspberries
- 1 tsp cornstarch (optional)
- For the crust, crush the graham crackers in a food processor or blender. Stir in the melted butter. Then press the crust into the bottom of a greased 9x3-inch springform pan.
- For the cake, blend together the softened cream cheese, sugar, flour and vanilla extract until well combined and almost fluffy. Blend in the eggs and yolks with a low setting (if using an electric mixer) until just combined. Stir in the milk and lemon zest. Pour the batter over the prepared crust and bake at 325°F for 1 1/2 hours.
- While the cake is baking, begin the topping by first setting aside 1 6-oz container of the raspberries. In a pot combine the water, sugar and the remaining raspberries and cook over low heat. Mash the raspberries and allow to simmer until the liquid has reduced slightly (about 10 minutes). Add the cornstarch if your mixture is still watery. Remove from heat and allow to cool. Press mixture through a fine mesh strainer to remove any seeds. Reserve about 1/4 of the liquid.
- When the cake is finished, transfer it to a wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
- To un-mold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate.
- Spread the raspberry topping over the cheesecake. Press the rest of the fresh raspberries into the jam. Now drizzle that reserved liquid over the top of these raspberries so they are all slightly sweetened (if you want!...I didn't).
- Slice cake and enjoy!
Recipe adapted from A Beautiful Mess