Sunday, March 1, 2009
The Cheese Cake Experiment!
One of my kids most favorite things in the world is a raspberry cheesecake, homemade from Aunt Jeanette! I don't think they ever considered the fact that we could make it too. It is actually a recipe from my mom, who used to make a fabulous cheesecake with a yummy sour cream topping and we always topped it with raspberries that grew plentifully in her Seattle garden. So on Sunday morning when we still had an hour left before church and we had some spare cream chees to use up Amanda and I decided to try it and see if we could make a yummy cheesecake just like Aunt Jeanette's! Was it successful? You be the judge!
By Jeanne Martenson (AKA My Mom)
There are two versions for the crust. I prefer a garham cracker crust so I will give both versions.
1/2 cup whole wheat flour
1/2 cup white flour
1/3 cup butter
1/4 cup brown sugar
Cut butter into flour and sugar until coarse crumbs. Pat into bottom of a 9" springform cake pan. Bake at 350 degrees for 8-10 minutes.
Combine 4 cups of garham cracker crumbs with 1/2 cup of melted butter. Press into 9" springform pan and place in freezer.
1 8 oz pkg of cream cheese
1/2 cup sugar
1 tsp vanilla
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
Beat cream cheese until light. Beat in sugar, add eggs one at a time, then vanilla, blending well. Pour filing into prepared crust and bake in a 375 degree oven for 18 minutes or until barely set when pan is jiggled.
Mix topping ingredients and spread over cheesecake. Bake 5 minutes longer. Cool at room temperature. To top this we thicken fresh or frozen raspberries with ultra gel and sweeten them to taste. Chill for at least 4 hours.