Skip to content

How to Use Up a Few Red Raspberries: Red Raspberry Cheesecake

July 3, 2015

RedRaspberryCheesecake6

We have one red raspberry bush which bears just enough from one picking for a few berries on cereal or to make a nice topping for ice cream, but rarely enough to make a pie or a raspberry crunch unless I save them up for several days or freeze them first, or get some elsewhere.

I’ve been looking for an easy way to make a good cheesecake base, and finally decided to try using my normal Cherry Delight recipe, cutting it in half for the crust and the cheesy middle, with a cooked berry topping. The result was a wonderful variation on the Cherry Delight, but not quite having typical luscious cheesecake properties (or taste) in the middle. Next time I will have to just try a standard cheese cake recipe which looks a little daunting. Does anyone have a good cheesecake recipe to recommend?

Until then, if you want a colorful dessert for a festive picnic or party this weekend, this might be a relatively easy way to go.

Substitute for sour cream. My other experiment here was making my own sour cream, since I didn’t have any on hand and didn’t want to run to town. I used vinegar plus Half and Half which worked fine. (It does need 24 hours to turn to sour cream, and you keep it out of the fridge during that time. So plan ahead.)

RedRaspberryCheesecake2

Here I garnished the cheesecake with a handful of blueberries to add additional color and antioxidants.

RedRaspberryCheesecake1

Red Raspberry Cheesecake

Crust

1 cup graham crackers, crushed
¼ cup butter
½ Tablespoon powdered sugar
1 teaspoon plain gelatin

Cream cheese mixture

4 ounces prepared whipped cream
4 ounces creamed cheese
¼ cup powdered sugar
½ teaspoon vanilla
1 cup sour cream

(Or to make your own sour cream, substitute ½ cup heavy or half and half cream, plus ⅛ cup vinegar – let sour for one day or about 24 hours.)

Berry topping*

½ cup fresh or frozen berries, crushed
2 Tablespoons water
2 teaspoons sugar
1 Tablespoon cornstarch

RedRaspberryCheescake4

Small amount of water/juice/cornstarch to shake in small container.

RedRaspberryCheesecake7

Cooking berry mix in small sauce pan.

Combine water, berries and sugar. Drain off about 1 ½ tablespoons juice to mix with cornstarch. Put juice in container with cover and add cornstarch. Shake until dissolved and smooth.

Heat berry/sugar mixture (there should still be some liquid with the berries) on stove until it comes to a boil, plus as it heats, more juice comes out of the berries. Add in cornstarch mixture, stirring all the while. Cook 2-3 minutes or until the cornstarch turns clear. Cool.

* Or, if you have plenty of berries, you may want to just put fresh or slightly sugared berries on the top without crushing and cooking them.

***

Simply in Season, Tenth Anniversary Edition

FREE SAMPLER PDF. Check out the wonderful options for using fresh foods in season, like these berries, in the popular cookbook, Simply in Season, now updated with gorgeous recipe photos. There’s even a free PDF sampler you can view or download, here.

Advertisements

From → Food, Nature, Recipes

7 Comments
  1. I’ve made an ice cream with a raspberry puree and lemon. It’s delicious

  2. Elaine permalink

    Here is a fairly simple recipe for cheese cake that is delicious.

    cream well to soften… 3 (8oz) pkg cream cheese

    beat until stiff….4 egg whites
    blend into egg whites as you are beating….1 c. sugar

    combine egg whites with cream cheese, add….1 tsp vanilla.

    Pour into 8″ spring form pan, buttered and clustered with 2/3 c. graham cracker crumbs. (original recipe called for Zwieback crumbs…interesting) Bake at 350 for 25 minutes.

    When finished baking, mix together and spread over top…2 c. sour cream, 2 T sugar, 1/2 t. vanilla.
    Bake 5 minutes longer at 475. I have skipped this part (the sour cream) especially if you are going to put fruit on top.
    Chill 2 hours.

    I also have scaled down this recipe for the two of us using 2 pkg cream cheese, 3 eggs and 2/3 c sugar and baked in a 9″ pie plate.

    On a different note–I am curious about the small sauce pan you are cooking the raspberries in. It looks like one that came with my West Bend cookware from the 1960’s. I bought the set from a salesman, I think when I was just out of high school. [smile]

    • Elaine, thanks for this lovely recipe and it does sound relatively simple. I don’t have a spring form pan. But I will look into it! I guess that is pretty much standard equipment for anyone making cheesecake in the oven. I like your scaled down recipe–which is what I worked from in taking the cherry delight recipe from a 9″ x 12″ pan to a typical pie pan.

      I like that you picked up on my small sauce pan. So indispensable. Mine was made by Regal, received as a wedding gift, I think, but probably very similar. My main set of pots and pans we got circa 1981 made by Townecraft and sold on the home party pan. That’s another story for someday!

      Thanks for your wonderful note.

  3. I’ll have to apprecia-BAKE your recipe today: Too hot in Florida for much cooking or baking. I do notice your red-white-blue color scheme. Happy Fourth with your family, Melodie.

  4. Yes, I hope you have a lovely Fourth of July too, heat or not. I loved the summers I lived in Florida because we almost always hit the beach for an all day outing (we lived 50 miles from Panama City) and my sister’s husband’s family usually went with us. We would put up sheet tents and hang out and burn up (not very wise about sunscreen in those days.)

    Sorry to hear it is too hot for heavy duty cooking & baking. The beauty of this one is it takes no baking, but I would like to try Elaine’s baked cheesecake above sometime.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Hickory Hill Farm

Blueberries, grapes, vegetables, and more

The Centrality and Supremacy of Jesus Christ

The Website & Blog of David D. Flowers

Cynthia's Communique

Navigating careers, the media and life

Missy's Crafty Mess

knitting, crochet, yarn dyeing, cross stitch, books, cats, and family recipes. My journey through grief and loss...

the practical mystic

spiritual adventures in the real world

Osheta Moore

Shalom in the City

Shirley Hershey Showalter

writing and reading memoir

Mennonite Girls Can Cook

A blog looking for harmony, grace and wisdom in many spheres of daily living.

mama congo

A blog looking for harmony, grace and wisdom in many spheres of daily living.

Irreverin

A blog looking for harmony, grace and wisdom in many spheres of daily living.

Roadkill Crossing

Writing generated from the rural life

wherelemonsblossom.wordpress.com/

The real Italy, as seen from the heart

Dinner of Herbs

Love for healthier foods.

Parenting And Stuff

Not a "how to be a great parent" blog

Sudesna (Sue) Ghosh

Author, Freelance Writer & Editor

Practicing Families

Real Faith. Real Life. Real Grace.

%d bloggers like this: