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Debi's Hot DishesBerry Good Recipes |
I am very lucky because my mother-in-law is a wonderful person, loves to garden and happens to have given birth to one of the greatest men I know (my husband Greg). She has had raspberry bushes as long as my husband can remember. She provides us with fresh raspberries every year from her backyard.
My grandkids love to help me pick fresh berries from the local orchards also, so every year I try to find some new recipes in which to use the fresh berries. I have discovered wonderful raspberry syrup, which Greg and I pick up on the way to our cabin, and you can order it online also. I highly recommend it to anyone who loves raspberry sauce or syrup. It also makes great gifts. You can order it at www.minnestalgia. com or call and order at 1-800- 328-6731.
Baked Cheese With Raspberry Sauce
- 1 pie crust (frozen or homemade)
- 1 package of brie or gouda cheese
- 1 pint of fresh raspberries
- 1 bottle of Minnestalgia
- raspberry syrup or homemade raspberry sauce (see recipe below)
Thaw frozen pie crust or make your own. Take one small round package of gouda or Brie cheese and wrap completely with pie crust. (You can slice the cheese in half and make two) Bake at 350 degrees for 25 to 30 minutes or until golden brown. Let cool for 5 minutes and drizzle with Raspberry syrup and fresh raspberries. I have served this as breakfast or for dessert. Serves 4- 6 people.
White Chocolate Cheesecake With Raspberry Sauce
- 1- 9 oz pkg chocolate wafers, crushed
- 2 cups shredded zucchini
- 1/4 cup butter, melted
Heat oven to 325 degrees. In medium bowl, combine crust ingredients; mix well. Press in bottom and up the sides of a 10-inch pie pan. Refrigerate.
Filling
- 2- 8 oz pkgs cream cheese, softened (can be low-fat cream cheese)
- 1/2 cup sugar, can be Splenda
- 3 eggs
- 12 oz pkg (2 cups) vanilla milk chips, melted
- 1 cup whipping cream
- 2 T butter, melted
- 1 tsp vanilla
In large bowl, beat cream cheese until smooth, add sugar, eggs and remaining filling ingredients, beat until smooth. Pour into crust. Bake at 325 degrees for 55-65 minutes or until edges set. To minimize cracking, place shallow pan 1/2 full of hot water on low oven rack while baking. Center of cheesecake will be soft. Turn oven off; let cake stand in oven for 30 minutes with door open about 4 inches. Remove from oven; cool to room temperature on wire rack. Refrigerate overnight. Serve with raspberry sauce.
Raspberry Sauce
- 10 oz pkg frozen or fresh raspberries
- 1 T cornstarch
- 1/3 cup red currant jelly
Wash and drain raspberries, reserving juices. Add water to juices to make 3/4 cup. In small saucepan, combine juice, cornstarch and jelly and mix well. Heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve over cheese- I am very lucky because my cake. Serves 16.