Sunday, March 20, 2011

Raspberry Cheesecake

On Monday 3/14/2011 a.k.a. Pi day! Kimmy pi  and i (amy) made a quick and easy pie to celebrate. 

We actually just reworked this recipe for quick and easy cheesecake and gave it a fresh, fruity topping. 
So....make the cheesecake and for the topping follow the recipe below. It was really yummy and fast which was great for a spur of the moment, after work, kind of a pie. 

Raspberry Topping

1 cup fresh or frozen raspberries
1/4 cup white sugar
2 tsp cornstarch dissolved in about 2 tsp water
1 tsp lemon juice

Mix together sugar and raspberries in a small saucepan over medium heat. Stir while the mixture gets hot, breaking up the berries with your spoon. When the mixture is hot (simmer) and the berries are broken up to your liking (this took maybe 5-7 minutes for us) add the cornstarch mixture and stir. You should notice a thickening pretty much right away so keep stirring for a minute or two and then turn off your heat. Carefully, taste and see if it needs a little lemon juice. Ours did! Let cool and top your cheesecake. Easy! We loved it. The topping was great, almost like a raspberry jam. Some people may have been spotted scraping out the bowl it was chilling in in the fridge with a spoon and eating it plain. It's good folks!

Full disclosure: I was out of cornstarch (remember this was a totally on the fly pie) so we ended up using 2 tsp of Horne's Custard Powder. It worked like a charm. I have random ingredients because i'm Canadian and this is a key ingredient for Nanaimo Bars. 

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