Recipe

Make Mom Cry Cheesecake Recipe

	Barbequeman / All my dishes 8 months, 1 week ago Remember the first cheesecake you baked? I do. It can be found right here: http://www.grouprecipes.com/84703/put-the-fork-down-and-back-away-from-the-cheesecake.html Well, I got a little creative for my Mother's 85th birthday, and this is the res... More Prep:45m Cook:60m Servings:16	Barbequeman
	elegant easy impressive egobuilding

Does this look good? Yeah! / Nope

Fans

lor

gapeach55

lacrenshaw

Ingredients

CRUST:

1 1/2 cups graham cracker crumbs

1 TB sugar

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg

1/4 cup finely minced Walnuts, Pecans, Almonds or your favorite nut ( not hubby.... )

1 cube / stick butter

FILLING - The extracts get put ALL SORTS of places....

3 8oz packages cream cheese, at room temperature

1 cup granulated sugar

2 TB flour ( note that whole wheat makes the cake look gritty - I tried it ! )

1/2 Tsp PURE Vanilla extract

3 Tsp Lemon extract

1 1/2 tsp Raspberry extract

1/4 cup milk

3 eggs, lightly beaten

6 drops of red food coloring

A roll of parchment paper ( well, just a piece....)

TOPPING - Ah, more sugar !!!

1 cup granulated sugar

1 12 oz package frozen raspberries

Directions

Get a bunch of bowls, a food processor with a whipping attachment, a glass of Merlot or Champagne, and put on some Jazz.....

Ahem, I digress.

Combine the graham cracker crumbs, 1 TB sugar, cinnamon and nutmeg in a medium sized bowl.

Melt the butter in one of those cool demitasse thingys (in the microwave) and mix into the graham cracker mixture.

Find your lost 9 inch springform pan. Press the graham cracker mixture on the bottom and sides of the pan, about 1 1/2 inches up the side.

Swill some wine.

Using your food processor, beat the cream cheese, flour, 1 cup sugar and vanilla extract until creamy. Save the lemon and raspberry extracts for later....

In another bowl, larger than the last, beat the eggs and milk, and then fold in the cream cheese mixture. It ain't pretty at first, but keep mixing until all the lumps are gone.

Now the cool part. Take 1 cup of the filling mixture, and transfer to a small bowl. Stir in the raspberry extract and food coloring until well blended. Adjust the color to your liking.

Next, add the LEMON extract to the bulk of the filling, and mix until well blended.

Cut a 2 inch strip of parchment paper, form it into a 3 inch diameter circle, and place it in the middle of the springform pan.

Pour the raspberry filling into the center of the parchment paper circle.

Pour the LEMON filling into the rest of the springform pan.

Very carefully, remove the parchment paper, and observe the red circle in the middle of your creation '-)

Bake the cheesecake on a cookie sheet ( to catch the butter melting from the pan ) at 350 degrees, until the outer 3 inches are firm when gently shaken. Please wear gloves when shaking....

Cool on a wire rack for 20 minutes, and then release the springform. Cool for an additional hour.

Remove the springform, brush the crust crumbs from the top of the cheesecake, and place in the freezer for at least 3 to 4 hours, or preferably overnight. What??? It makes the cheesecake MUCH easier to slice.....

The topping saga continues the day of serving your guests. In a small saucepan, place the sugar and frozen raspberries, and simmer over low heat until the raspberries just begin to break up.

Remove from the heat, and spoon about 2 TB over each serving.

Feel free to garnish with mint leaves, chocolate or a small lemon wedge....

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Comments

gapeach55 8 months, 1 week ago said:
This sounds delish. What a clever idea. Thanks.

lor 8 months, 1 week ago said:
WOW, you are one sweet son to have prepared this cheesecake for your Mother's 85th!!! Fabulous, awesome, delectable recipe and you deserve a HIGH 5+++

lacrenshaw 8 months, 1 week ago said:
I'm lovin' your digression, your swillin' AND your cheesecake, BQ! This sounds excellent to the maximum level allowed by the laws of man.. You get my thanks ad my five!
Lorraine
I took the liberty of adding this to my Cheesecake Angels group!
PS I will be posting the custard recipe very shortly! Then you can make those profiteroles..

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