Because She Asked for It

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 This is for my sister-in-law because she found the recipe and requested it for her birthday because she was coming to our house. And if you’ll recall, if you’re at my house for your birthday, there will be cake. Because she really liked it, she took leftovers home and shared it with her co-workers. They loved it, too.  Because it was a hit, she asked for the recipe back.  (I’m a little surprised she didn’t simply ask me to find a way to ship cheesecake to her.) Because ultimately what asking for the recipe back means is that I blog about it and share it with the world. 🙂  Because that’s how I work.  🙂 

This is for my sister-in-law who is one of the strongest women I know in faith, spirit, and spunk, who loves my girls when they’re smiling and when they’re crabby. This is for the woman who gives them all the extra projects and trinkets from her classroom and then a year later will help me by sorting through the junk in my house and throwing those same projects and trinkets away. This is for the woman who would do anything for you if you needed it, even if that means telling you exactly what you don’t want to hear because you need to hear it. This is for the woman who drinks Diet Coke like I drink coffee, who has an aversion to green peppers and black olives. Who makes fun of me for making everything from scratch (yes, I know that everything can be made from a box or bought already made at the grocery store). But I’m pretty sure she would be slightly disappointed if I made everything from a box.

This is for the woman who drives the Flying Pickle.

This is for my sister-in-law who quickly became more than family by law. She became one of the best friends I have, whether she realizes it or not. Finally, this is for my sister-in-law because she asked for the recipe back, and, if you know her, you already know, it’s all about Becki. 🙂

These are real-life pictures of the last piece of cheesecake, candle hole, finger indent, and all. You can’t see the raspberries (the magazine picture looks much better), but they’re there — just enough to be good, even for someone like me who doesn’t so much like chocolate and fruit together.

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Redbook’s Chocolate Raspberry Cheesecake

Crust

  • 8 sheets chocolate graham crackers, finely crushed (1 cup)
  • 1 large egg white, lightly beaten

Filling

  • 1/2 cup unsweetened cocoa powder
  • 1-1/3 cups sugar
  • 4 Tbsp all-purpose flour
  • 1 oz. semisweet chocolate, grated (I used chocolate chips here)
  • 24 oz. reduced-fat cream cheese
  • 8 oz fat-free sour cream
  • 3 large eggs (room temperature)
  • 1 tsp each vanilla and chocolate extract (I skipped the chocolate extract cuz I didn’t have any)
  • 1 cup fresh raspberries

Drizzle (I omitted this, too)

  • 1/2 oz semisweet chocolate
  • 1-1/2 tsp unsalted butter
  1. Heat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray. In a small bowl, combine graham-cracker crumbs and egg white; press into bottom of prepared pan. Bake 6 minutes; cool.
  2. In a small bowl, combine cocoa powder, 1/3 cup of the sugar, 3 Tbsp of the flour, and grated chocolate. In a food processor, mix cream cheese, sour cream, eggs, and remaining 1 cup sugar until smooth. Add cocoa mixture and vanilla and chocolate extracts to cream cheese mixture; blend until smooth. I used a hand mixer to mix instead of the food processor.
  3. Toss raspberries in remaining 1 Tbsp flour, then fold into filling. Pour filling into crust in pan. Bake 60 minutes, until center is barely set. Cool at room temperature, then cover and refrigerate overnight. I ran a sharp knife around the edge of the cheesecake about 10 minutes after removing from oven to help in preventing cracking.
  4. In a small microwave safe bowl, melt semisweet chocolate and butter; whisk until smooth. Drizzle over cake.
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One response »

  1. Pingback: Making It Work — Cranberry Orange Nut Cheesecake « The Magic Apron

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