olga_d_ont
Well-known member
VALENTINE’S CHEESECAKE WITH RASPBERRY SAUCE
This is a light, textured cheesecake. For Valentine’s Day, I bake it in a heart shaped pan.
CRUST:
8 to 10 zwiebacks, depending on their size (1 cup crumbs)
1 tablespoon sugar
2 tablespoons unsalted butter, at room temperature
CHEESECAKE FILLING:
6 large eggs, separated
1 teaspoon cream of tartar
1 3/4 cup sugar, divided
3 tablespoons all purpose flour
1/2 teaspoon salt
3 (8 ounce each) packages cream cheese, at room temperature
2 cups sour cream
1 teaspoon vanilla
RASPBERRY SAUCE:
2 cups frozen unsweetened raspberries, thawed
1 cup sugar
Preheat the oven to 375 F. BUTTER a 9-inch springform pan.
Grind the zwiebacks in the food processor and measure 1 cup of the crumbs. In a small bowl, mix the crumbs with the sugar and butter until well combined. Press into the bottom of the prepared pan. Bake for 10 minutes or until the crust is lightly toasted. Remove from the oven and cool the pan on a wire rack. Lower the oven temperature to 325 f.
To make the filling, beat the egg whites and cream of tartar in a medium bowl until light and frothy; gradually beat in 1/4 cup of the sugar until stiff peaks form; set aside.
In a small bowl, mix the remaining sugar with the flour and salt. In a large bowl, beat the cream cheese until creamy; gradually beat in the flour mixture and the egg yolks until well blended. Beat in the sour cream and vanilla. Fold in the beaten egg whites. Turn the mixture into the pan on top of the crust.
Bake for 1 3/4 to 2 hours, or until the center of the cheesecake feels firm. Turn off the heat; open the oven door and let cool in the oven for 10 minutes. Remove from the oven and cool on a wire rack away from drafts.
Refrigerate at least 4 hours, overnight, or up to 3 days. Or wrap well and freeze up to 1 month.
To make the raspberry sauce, combine 1 cup of the raspberries and the sugar in a small saucepan. Heat slowly to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the remaining cup of berries. Cool. Serve the sauce warm or chilled with wedges of the cheesecake.
To slice the cheesecake, dip a thin bladed sharp knife in hot water to prevent sticking. Makes 16 servings.
B. Ojakangas’ Great Holiday Baking book
This is a light, textured cheesecake. For Valentine’s Day, I bake it in a heart shaped pan.
CRUST:
8 to 10 zwiebacks, depending on their size (1 cup crumbs)
1 tablespoon sugar
2 tablespoons unsalted butter, at room temperature
CHEESECAKE FILLING:
6 large eggs, separated
1 teaspoon cream of tartar
1 3/4 cup sugar, divided
3 tablespoons all purpose flour
1/2 teaspoon salt
3 (8 ounce each) packages cream cheese, at room temperature
2 cups sour cream
1 teaspoon vanilla
RASPBERRY SAUCE:
2 cups frozen unsweetened raspberries, thawed
1 cup sugar
Preheat the oven to 375 F. BUTTER a 9-inch springform pan.
Grind the zwiebacks in the food processor and measure 1 cup of the crumbs. In a small bowl, mix the crumbs with the sugar and butter until well combined. Press into the bottom of the prepared pan. Bake for 10 minutes or until the crust is lightly toasted. Remove from the oven and cool the pan on a wire rack. Lower the oven temperature to 325 f.
To make the filling, beat the egg whites and cream of tartar in a medium bowl until light and frothy; gradually beat in 1/4 cup of the sugar until stiff peaks form; set aside.
In a small bowl, mix the remaining sugar with the flour and salt. In a large bowl, beat the cream cheese until creamy; gradually beat in the flour mixture and the egg yolks until well blended. Beat in the sour cream and vanilla. Fold in the beaten egg whites. Turn the mixture into the pan on top of the crust.
Bake for 1 3/4 to 2 hours, or until the center of the cheesecake feels firm. Turn off the heat; open the oven door and let cool in the oven for 10 minutes. Remove from the oven and cool on a wire rack away from drafts.
Refrigerate at least 4 hours, overnight, or up to 3 days. Or wrap well and freeze up to 1 month.
To make the raspberry sauce, combine 1 cup of the raspberries and the sugar in a small saucepan. Heat slowly to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the remaining cup of berries. Cool. Serve the sauce warm or chilled with wedges of the cheesecake.
To slice the cheesecake, dip a thin bladed sharp knife in hot water to prevent sticking. Makes 16 servings.
B. Ojakangas’ Great Holiday Baking book