If you know me, I love a ‘fussy dessert’ that is relatively low maintenance. Cheesecake is THAT dessert in my book. Sure, are there a few steps involved in this creamy, delicious dessert? Yes. However, with a little make-ahead planning, this dessert will be the star of your spread any time of the year.
Last night I was frosting and filling the layers of a cake you’ll be seeing on here next week. My daughter loves to be in the kitchen, especially when there is frosting involved. Sometimes as a Mom, you forgo the perfection in things (this cake having 6 layers) for your children’s happiness, right? So we left the 6th layer out of the cake and she got to make her own mini cake. We didn’t get to bed until almost 9:30 p.m. but it was worth it. No school today either!
We’re off to handle chores and check in on some pigs that are due to farrow (have babies) this week. Cherry D, OINK and Diamond are all ready to go in the warm farrowing house. They are in their crates and we’ve got heat lamps over black mats for the piglets to head to when they are born to keep warm. It is blustery and pretty brutal here today, boy do I miss the summer-show pig-nonsense.
Cookie Dough will farrow in a month.
This picture is still one of my favorites of last year. I can’t wait until the grass is green (minus the mowing) and the weather is warm.
Have a great weekend, and as usual, I hope you get to do something fun with the people who mean most to you.
- 12 sheets Graham Cracker 1 package, broken into pieces
- 2 tbsp Sugar
- 6 tbsp Butter melted
- 1/2 cup Sour Cream
- 4 large Eggs at room temperature
- 1 1/2 cup Granulated Sugar
- 4 blocks Regular Cream Cheese at room temperature (32 oz of cream cheese)
- 1 small Lemon zested
- 2 tbsp Lemon Juice
- 1 1/2 tsp Vanilla Extract
- 1 cup Fresh Red Raspberries
- 1 can Cherry Pie Filling
- 1/2 tsp Vanilla Extract
- 1 1/2 cup Heavy Cream
- 1/4 cup Powdered Sugar
- Brush the sides of a 9” springform pan with butter.
- Process graham crackers in food processor until fine crumbs. Add sugar and butter. Pulse 10 times.
- Pat crust mixture in springform pan evenly, and up the sides of pan a bit.
- Bake crust in a preheated 350 degree F oven for 12-14 minutes until golden and fragrant. Remove from oven, set aside.
- Beat cream cheese, sugar, lemon zest and lemon juice until smooth.
- Add eggs one at a time, mixing until incorporated after each addition.
- Add vanilla and sour cream. Mix well 1 minute.
- Pour into baked graham cracker crust.
- Place in oven on middle lower rack. Place a pie plate next to the cheesecake. Fill pie plate with 3 C water.
- Bake in 350 degree oven for 1 hour, the center will still be somewhat unset. Prop the oven door open and let cool for 1 additional hour inside of the oven.
- Remove from oven, chill in refrigerator for 4 hours. Prepare topping and fresh whipped cream.
- Fold together raspberries and pie filling, set aside.
- Whip cream and vanilla until soft peaks form. Add sugar, whip until stiff peaks form. Fill pastry bag with star tip.
- Pipe border of whipped cream (or spoon carefully) around edges of chilled cheesecake. Spoon cherry red raspberry filling in center of border. Serve immediately. Keep chilled.
To make homemade cherry filling, combine 1 -12 oz bag of sour cherries, 1 1/2 C sugar, 1 tsp vanilla extract and 1 TBSP cornstarch in a medium saucepan. Stir well, then add 1/4 C water. Bring to a boil and then simmer until thickened, cool.
Baking Ahead: I usually bake this cheesecake the night before, let it cool SLOWLY after baking and then cover and chill overnight. The next day, prior to the party or dinner I’m preparing for, I quickly whip up the cream and mix the fillings. Assembly takes just minutes. Cheesecake is best for me when it is cold.