“World Conquering?” you ask. Oh, yes. If they would just serve my Chocolate Raspberry Cheesecake at the next round of peace talks, all the powers-that-be would be so busy devouring all the yumminess that they would forget why they were arguing in the first place. World Peace would ensue, all on account of this cheesecake. The governments of the world would sell their weapons for more cheesecake.
But you don’t have to wait for World Peace to eat this cheesecake. I’m sharing my recipe with you in time for Valentine’s Day. That way there will at least be peace at your house, right?
Now that you know the future of this cheesecake, let me tell you it’s history. May-May had her 17th birthday last month. I always let the kiddos pick their birthday meal and dessert. This year, May-May wanted a cheesecake, but she also wanted to try something new. So she and I sat down with my “famous” cheesecake recipe, re-worked it a bit and came up with a world conquering version.
Try not to hurt yourself.
Chocolate Raspberry Cheesecake
1 3/4 cup crushed chocolate graham crackers
5 Tbsp melted butter (Real butter, folks. No substitutes)
Mix chocolate graham cracker crumbs and melted butter together. Press into the bottom and 2″ up the sides of a 9-inch springform pan. Bake at 350 F for 5 minutes. Cool.
Crumble 2 cups Brownies over chocolate graham cracker layer. (See the bottom of this post for my fudge-y Brownie recipe.)
This layer is optional, but for more of a chocolate kick, sprinkle 1/2 cup mini chocolate chips over the Brownie layer.
3 8-oz packages of cream cheese
1 cup packed brown sugar
3 large eggs
1 cup sour cream (or plain greek yogurt)
2 tsp vanilla extract
Beat cream cheese for 2 minutes or until fluffy. Add sugar, mix well. Add eggs, one at a time, mixing just until blended between each egg. Stir in sour cream and vanilla.
Bake at 350 F for 50-60 minutes. Remove from oven and let cool to room temperature on a wire rack. Cover and chill at least 4 hours before serving. Remove the sides of the springform pan and pour on the Raspberry Sauce.
2 1/2 cups frozen, unsweetened raspberries (or fresh) — ours were wild raspberries that we froze last summer.
2 Tbsp cornstarch
2 tsp lemon juice
2-3 Tbsp Orange Juice
1 1/2 cup fresh raspberries (in a pinch, you could use frozen, but fresh will look prettier.)
Puree raspberries in blender until, well, pureed. Press through a sieve to remove seeds. Discard seeds. Measure and add water if necessary to equal 1 cup raspberry juice.
In saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice. Set aside to cool.
When completely cool, stir in orange juice and fresh raspberries. Use to top cheesecake.
(Adapted from the Better Homes & Gardens Cookbook 1962)
1 cup real butter
2 cups cane juice sugar (or white)
2 tsp real vanilla
2/3 cup cocoa
4 Tbsp melted coconut oil (or olive oil)
1 cup flour
Cream butter, sugar and vanilla. Beat in eggs, cocoa and oil until fluffy. Stir in flour just until mixed. Bake in greased 9×13 pan at 325F for 30-35 minutes. Do not over bake. Remove from oven while still just a bit gooey — it will harden up as it cools, although our family likes these a bit under-baked. Cool.
Have fun with World Peace and Cheesecake,
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