By: Kathleen Neafsey
What to make? What to make? I considered a recipe using pumpkin, but with the current influx of pumpkin everywhere I thought I’d hold off…..for now. Instead, I’ve been craving these individual cheesecakes that my sister made the last time she visited. I asked her for the recipe, and she was kind enough to share it – the twist at the end is the yummy raspberry sauce I made to top them!
Short list of ingredients:
* Two – 8 ounce packages of cream cheese
* 1 cup granulated sugar
* 1 teaspoon vanilla
* 2 eggs
* 12 vanilla wafer cookies or gluten free shortbread cookies
Preheat oven to 350 degrees.
* Let the cream cheese sit at room temperature to soften.
* Line one 12 cup – cupcake tin with cupcake papers, and put a cookie – flat side down – in each
* Spoon the mixture ( I use an ice cream scoop ) into each cupcake liner.
* Bake at 350 degrees for 20-25 minutes.
* Remove pan to a wire rack to cool. When they first come out of the oven, the cheesecakes have a flat or domed top. Within minutes, they sink and create a perfect well for your topping of choice.
My sister, Eileen, used a variety of jellies and jams as a topping. They’re also delicious with no topping at all. I did, however, make a simple raspberry sauce that created the perfect balance of tart against the sweetness of the cheesecake.
* 1 pint of fresh, or 12 ounces of frozen raspberries
* 1/4 cup granulated sugar
* 2 Tablespoons orange juice
* 2 Tablespoons corn starch
* 1 cup of cold water
* Place raspberries, sugar, and orange juice in a saucepan over medium heat.
* In a small bowl, whisk the corn starch with the water until smooth. add to raspberry mixture on the stove.
* Bring it to a boil, stirring constantly. Lower the heat, and simmer for five minutes, again stirring constantly. Let cool.
* Using a blender or immersion blender, puree the raspberry mixture till smooth. Place a sieve over a large bowl, and pour in the raspberry sauce. Stir it around so the liquid goes into the bowl, but the seeds are left in the sieve. Pour into a jar, and this can be kept in the refrigerator for up to two weeks. This is so yummy on the cheesecakes, but can also be used on ice cream, or pancakes, or waffles!
Kathleen’s Kitchen is a column running on Kate-book.com once a month. It is written by the amazing Kathleen Neafsey, who loves trying new recipes. Follow her on Twitter @dbmomkat. And make sure to look out for her amazingly fun column, Fabri-Kate.