Friday, July 11, 2008

Anthony's birthday cheesecake

Last year Anthony requested I make a cheesecake with a peanut butter cookie crust. So I made a crust out of nutter butters, poured half of my cheesecake batter into the crust, added a layer of mini peanut butter chips, and then the rest of my cheesecake batter. It was quite good.

My basic batter has whipping cream and no sour cream. Anthony seems to like my cheesecake made this way so I stick with it and add various things

This year Anthony wants a summer cheesecake with a lemon cookie crust.
I have come up with this =)

Crust:
2 cups lemon filled cookie crumbs
1/3 cup butter, melted
2 tablespoons sugar

Raspberry sauce: (that was my surprise part for Anthony)
2 1/2 cups fresh raspberries
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice

Cheesecake filling:
3 packages (8 ounces each) softened cream cheese
1/2 cup sugar
3 tablespoons flour
1 teaspoon vanilla extract
2 egg whites
1 cup whipping cream (*I used less* use 1 cup for plain cheesecake filling)
*1/3 cup lime juice (eliminate for plain cheesecake filling)

Combine crust ingredients to make crust; press into bottom and up sides of a greased 9 inch spring form pan. Chill 1 hour or until firm.

Puree berries in a blender of food processor. Press through a sieve into a measuring cup; discard berries into another cup. Add water to seed and press through sieve again. Add water to berries in measuring cup if necessary to measure 1 cup of berry juice. In a sauce pan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat and stir in lemon juice. Refrigerate sauce.

In a mixing bowl, beat cream cheese, sugar, flour, and vanilla until fluffy. Add egg whites; beat on low until just blended. Stir in cream and *lime juice.

Pour half of the cream cheese filling into the crust. Top with 3/4 raspberry sauce. Carefully spoon the other half of the cream cheese filling on top.

Bake at 375 degrees for 35-40 minutes or until center is nearly set. Refrigerate overnight. Spoon chilled leftover raspberry sauce on top when serving.

----For presentation sake I am not spooning raspberry sauce on top. I am cutting paper thin slices of an orange to arrange on top----

And you have my version of a triple citrus cheesecake :) with a raspberry ribbon

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