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This moist and dense cheesecake is perfect for pretty much any occasion and not too hard either!
Preheat oven to 350 F.
For the crust:
1. In a food processor pulse the graham crackers, butter and a 1/4 cup of sugar.
2. Blitz until the consistency is of wet sand.
3. Empty the crumbs into a 9 or 10 inch springform pan and compact it down until it evenly coats the pan. The crust should only coat the bottom of the pan and not rise up the side. This allows for a separation of layers in the cheesecake and a much better presentation.
4. Put in oven to bake for 20 minutes.
5. When done remove it from the oven and let it cool separately.
For the filling:
1. In the bowl of a stand mixer, add the following ingredients: cream cheese, eggs, flour, sour cream, sugar, Irish cream, vanilla extract, lemon zest and salt.
2. Mix for about a minute or so or until the mixture is rich and creamy. (Careful not to mix too much as that will incorporate air into the batter and cause cracks).
3. Once mixed, empty the mixture into the crust and smooth out the top of the cake.
4. Put the pan into the oven for about 1 hour and 20 minutes to cook. (Tip: Toward the last 10 minutes of the cooking period, keep the oven door open and let it cook naturally in the oven).
5. Remove the pan from the oven and set it on a rack to cool for 30 minutes and then put it in the fridge for about 3-4 hours to set completely.
For the compote:
1. Heat a saute pan over medium heat and add 1/2 cup sugar in it and allow it to melt until it’s clear. If it starts to burn, take it off the heat and stir.
2. Add 3/4 cups of fresh raspberries, a tablespoon of raspberry preserves and a tablespoon of a deep red wine. A Merlot or red Moscato is preferred.
3. Cook until the wine has evaporated and the raspberries are crushed down to a smooth consistency. Add corn flour to the mix and take it off the heat when it reaches your desired consistency. If you want to run it through a strainer to get the seeds out, you can; but I like the seeds in my compote.
(If the compote gets too think, simply add more preserve and wine and cook again)
Make a pool of the compote on a dessert dish and serve a slice of the cake on top. Enjoy!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!