Blueberry Lemon Cheesecake Bars

It's time for me to start adding more recipes that I make to my blog since I use it as my cookbook. I made this one for my family Easter dinner. I was looking for an Easter cheesecake bars recipe, and I found this at The Girl Who Ate Everything. It takes quite a few lemons to get the zest and juice, so stock up. It turned out pretty and delicious, sweet with a bit of sour. Doesn't it look perfect for Easter? 

Lemon Blueberry Cheesecake Bars

Crust
1 1/4 c. unsalted butter, room temperature
1/2 c. granulated sugar
1 heaping T. lemon zest
2 c. flour
1/4 t. salt
Blueberry Topping
2 c. fresh blueberries
2 T. brown sugar
2 T. lemon zest
2 T. lemon juice
Cream Cheese Layer
2 (8-oz) pkg. cream cheese, room temperature
1/2 c. granulated sugar
2 t. lemon zest
1 T. vanilla
2 eggs

Preheat oven to 350° and line a 9 x 13 pan with parchment paper.

Crust: Beat the butter, sugar, and lemon zest until creamy. Add the flour and salt and beat until combined. Press dough into bottom of prepared pan and bake for 15 minutes.

Topping: Combine blueberries, brown sugar, 2 tablespoons lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft, 5 - 10 minutes. Set aside to cool.

Cream cheese layer: Beat cream cheese, sugar, lemon zest, and vanilla together. Beat in the eggs, one at a time, until combined. Spread cream cheese mixture onto warm crust and smooth top. Dollop blueberry topping randomly over top of cream cheese layer. Gently pull a knife tip through the top to create swirls.

Bake on the middle rack of the oven for 30-40 minutes until topping is set. Refrigerate for at least 2 hours or until well chilled.

Peanut Butter Pie

I don't make this pie very often since I have a daughter with a peanut allergy, but I started making it a long time ago. Quick to make and the classic peanut butter and chocolate combination. I like to top it with Oreo pieces or chocolate chips to add some texture to the smooth pie, but you can choose your favorite garnishes. 

Peanut Butter Pie

8 oz. cream cheese, room temperature
1 c. creamy peanut butter
1 c. powdered sugar 
1 (16-oz) tub whipped topping
1 9" prepared chocolate cookie crust (store-bought or use recipe below)

In large bowl, mix cream cheese and peanut butter until completely combined. Add powdered sugar and mix until smooth.

Fold in the whipped topping.

Pour mixture into crust. Chill for at least 2 hours before serving.

Garnish as desired (whipped topping, Oreo crumbles, chocolate chips, chopped Reese’s Cups). 

Chocolate Cookie Crust:
24 Oreos
4 T. butter, melted

Place Oreos in food processor or blend. Grind until fine crumbs. Pour into bowl.

Pour melted butter on Oreo crumbs and mix well. Pour into pie pan. Press flat on bottom and up sides of pan. Refrigerate for 30 minutes before filling.   

French Silk Brownies

My daughter Sabrina loves French Silk pie, so I looked for something similar in a brownie and found this recipe at I Am Baker. There are 3 layers to make, but it’s pretty quick to mix up each one. It's a cool and chocolatey dessert that disappeared quickly at my house.

Be aware that the toppings use raw egg. There is no way to know if eggs are safe, but it doesn't stop me from eating some of the cookie dough when I bake.

 

French Silk Brownies

Brownies:

1 1/2 c. flour

1/3 c. dark cocoa

1/2 t. baking powder

1/4 t. salt

4 lg. eggs, room temperature

2 c. granulated sugar

3/4 c. butter, softened

2 t. vanilla

French Silk Topping:

4.4 oz. dark chocolate, melted and cooled

1 c. butter, room temperature

1 1/2 c. granulated sugar

2 t. vanilla extract

3 T. cocoa powder

4 lg. eggs, room temperature

Whipped Topping:

1 c. heavy whipping cream

1/4 c. powdered sugar

Heat oven to 350°. Grease 9x13-inch pan.

In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.

In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.

With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.

Pour brownies into a prepared baking dish and bake for 30-35 minutes. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.

French Silk Topping

Chop dark chocolate and microwave in 30-second increments until melted (about 1 1/2 minutes total). Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be lighter and fluffy.

With the mixer on low, pour in the melted (and slightly cooled) chocolate. Allow ingredients to combine for 30 seconds then turn the mixer off and scrape down the sides. Add vanilla and cocoa powder. Mix for about 30 seconds. Add in 4 eggs and turn the mixer on high for 10 minutes. The topping should lighten, increase in volume, and appear very smooth and shiny.

Whipped Topping

In a large bowl, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes or until soft peaks occur. Add in powdered sugar and whip until there are firm peaks.

To Assemble:

When brownies are cooled to room temperature, pour and spread French silk topping evenly over top.

Spread whipped topping over top of the topping and smooth with an offset spatula. Optionally, top with chocolate shavings or crushed chocolate cookies. Refrigerate for at least 4 hours, preferably overnight.

No Bake Chocolate Peanut Butter Mini Cheesecakes

My last post was a cheesecake and I didn't realize that until I started putting this one together. I made these for the first time the other day. I love peanut butter pie and these cheesecakes at Sweet Spicy Kitchen looked similar. They're pretty and they are mini, which I always love.

On her blog, Dragana said that she used baking cup liners that are 2.55 inch in diameter and 2.15 inch in height. My spring-form pan is mini muffin sized (much smaller) so I made 12 of them into the very mini cheesecakes and then put the rest into a small spring-form pan.

No Bake Chocolate Peanut Butter Mini Cheesecakes

GRAHAM CRACKERS CRUST

1 c. graham crackers crumbs

4 T. melted butter

CHOCOLATE CHEESECAKE FILLING

10 oz. semisweet chopped chocolate

1 ½ c. heavy cream, at room temperature

12 oz. cream cheese, softened

½ c. powdered sugar

½ t. vanilla extract

PEANUT BUTTER CHEESECAKE FILLING

4 oz. cream cheese, softened

½ c. powdered sugar

⅔ c. peanut butter

⅔ c. heavy cream

½ t. vanilla extract

CHOCOLATE TOPPING

6 oz. semisweet chopped chocolate

6 T. heavy cream, at room temperature

¼ t. oil

ADDITIONAL TOPPINGS

Mini chocolate chips

Peanuts, chopped

GRAHAM CRACKERS CRUST

Prepare 12 larger paper baking cups or mini spring-form pan. Put graham crackers in the

food processor until they are fine crumbs.

Add melted butter and stir well. Spread evenly in the paper baking cups and press with a

solid object, like a glass to make solid layer. Set aside.

CHOCOLATE CHEESECAKE FILLING

Melt chocolate following the instructions on the package. Add heavy cream and mix well.

Set aside. In a medium sized dish mix cream cheese and powdered sugar with an mixer,

at a minimum speed, for about a minute.

Add vanilla and melted chocolate and mix until well combined. Spread evenly over the

graham cracker layer, with a spoon. Leave it in the fridge to cool.

PEANUT BUTTER CHEESECAKE FILLING

In a medium sized dish mix cream cheese and powdered sugar with an mixer at a

minimum speed, add vanilla, peanut butter and heavy cream.

Mix until smooth. Take the cheesecake out of the fridge and spread evenly over

chocolate cheesecake filling. Put it in the fridge.

CHOCOLATE TOPPING

Melt chocolate. Add heavy cream and oil and stir well. Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon. Sprinkle with chopped peanuts and mini chocolate chips. Refrigerate overnight before serving

Lava Cake Topped with Peanut Butter Cream

During the week I was trying to figure out what dessert to make. I was in the mood for peanut butter, but I have a daughter with nut allergies. So I decided to combine 2 desserts that I've been making for a long time and my daughter could just eat the cake without topping it with the cream.

You can use low-fat whipped topping and cream cheese like I always do to make a less-fat version.

Water is poured on top of the cake batter before baking, but the sauce ends up on the bottom of the cake.

 

I added crushed cookies on top for a crunch. My kids say I'm obsessed with having crunch in everything. Maybe I am, but I like the soft dessert better with more texture. 

Lava Cake Topped with Peanut Butter Cream

Peanut Butter Cream:
1 c. powdered sugar
1/2 c. creamy peanut butter
1/2 c. milk
3 oz. cream cheese, softened
1 (8-oz.) container whipped topping, thawed
 
Cake:
1 ¼ c. sugar, divided
1 c. flour
7 T. cocoa, divided
2 t. baking powder
¼ t. salt

½ c. skim milk

1/3 c. margarine, melted

1½ t. vanilla

½ c. packed light brown sugar
1¼ c. hot water

5 Oreo cookies, crushed

Peanut Butter Cream: Combine powdered sugar, peanut butter, milk and cream cheese in a large bowl. With electric mixer, beat until fluffy. Fold in whipped topping. In same bowl or in a different freezer-proof container, place in freezer for at least 4 hours. Thaw for 10 minutes before serving.

For cake: Preheat oven to 350º. Stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, margarine and vanilla; beat until smooth. Spread batter into ungreased 8- or 9-inch square baking pan.

Stir together remaining 1/2 cup granulated sugar, brown sugar, and remaining 4 tablespoons cocoa; sprinkle evenly over batter. Pour water over top. DO NOT STIR. Bake for 35 to 40 minutes or until center is almost set. Let stand 15 minutes, spoon into dessert dishes, spooning sauce from bottom of pan over top.

On top of each serving of Lava Cake, spoon Peanut Butter Cream and then sprinkle with crushed Oreo cookies.


This recipe linked at PinIt Pin Party

My 5L3 Enters the MTC

So it's been almost 2 weeks since my son Alexander entered the MTC. I did a pretty good job with keeping it together for the last week or so when I thought I would be sobbing uncontrollably. Well, that is except for when our Stake President asked me to say the prayer at Alex's setting apart. Why would you make the mom speak at all? We got to spend time with family and he let me take more photos than he usually does.

My parents with Alex the night before he left

 

 

Before we dropped him off, we stopped at the Provo temple for photos, where almost everyone stops for photos. Lots of people, lots of cameras and lots of hugs and tears all around.

 

 

 

I was checking my email every day, waiting for a letter. On Wednesday, a week after he went in, we received a real letter in the mail, then the next day emails from him. I was so glad to hear from him and was really glad that he said he is getting along well with his companion and other roommates and they are already like family to him.

 

He started his first Japanese language class on his very first day at the MTC and the teacher didn't speak a word of English. He is definitely going to learn quickly. I thought that it was funny that in his short letter to us, he mentioned that they get BYU Creamery ice cream twice a week. I'm kinda hoping he gains a little bit of weight during his 2 month stay there since he could use it.

 

In his letter to us, he wrote, "This week seriously feels like it's been a month, if not longer. Time works so differently here in Narnia. I am so excited to fight on Aslan's side, and hope that one day I'll be able to meet such majestic a Lion."

 

I had thought about starting a new blog just to post his updates, but I decided that I'll just post them here. So here's the email he sent me to share with everyone.

 

Hello everybody!

I have been enjoying my time so much over here in the MTC! The last week flew by yet it feels like I've been here for a long time. I hear that by the end of your stay at the MTC you feel like you were born here, and I am already starting to feel that way!

 

Language study is hard, because they do full immersion classes here (everything is spoken in japanese by the teacher, and he only writes the translations of words on the board), but that just means that I can learn the language quicker! I'm so glad I'm used to that kind of learning from my German classes in high school. Even then, I think I know more about Japanese now than I do about German after two years of classes!
 
As for the spiritual side of things, what isn't there to tell?! All the buildings are dedicated and set apart as holy buildings, so you can feel the spirit strongly everywhere! We have a devotional every Sunday and Tuesday night, and we have some great speakers! And, the choir here is amazing! I love singing in the choir, and I've only done it for two days (practices are Sundays and Tuesdays). This week we sang an arrangement of "Faith of our Fathers". It was so beautiful, and the Music Theory behind the song was cool! (Yay for music nerds! )
 
I have been so focused on learning what I need to learn that I've all but forgotten the outside world. But that's a good thing, because focus is so important in here! They drive you so hard (my first investigator discussion was on the third day of being here! And in full fledged Japanese too!), but the work was never meant to be easy. Just like Elder Holland said in one of his recent talks.
 
A quote that has really helped me while I've been here that was shared during my orientation: "There's little growth in a comfort zone, there's little comfort in a growth zone." I've been feeling the growing pains, and I'm guessing that I'll be feeling them my entire life now, but I don't want a different life! Besides, as long as my focus is on the Lord, he'll make it so that I can bear it. He may not take it away right away in his wisdom, but He will help support me if I follow Him.
You guys are always in my heart and in my prayers!
Love
Elder ::::::: （ちょろ）

So that Japanese word right there is Elder, but it looks like 5 and then a cursive capital L and a 3, so now I'm calling Alex "5L3".  I really miss talking to my 5L3, but there is nowhere else I'd rather him be right now, learning and growing and getting ready to teach his brothers and sisters across the world all about our Savior.



 



Easy Chocolate Pudding

Just a couple of days after my oldest son graduated from high school, he had his wisdom teeth removed. Poor guy! So he ate soft foods for days and I tried to give him a variety of healthy things, but also some treats. The original recipe that I found at Chow Times called for whole milk, but they used 2%. I actually used skim milk for a lower fat dessert. It may have been less thick than it was supposed to be, but we liked it. I used almond extract instead of vanilla and you can easily use peppermint or another flavoring to change it up.

I took the pudding and made little parfaits with coconut and sprinkles, but you can use all kinds of yummies like fruit and nuts!

Easy Chocolate Pudding
1/4 c. cornstarch
1/2 c. sugar
1/8 t. salt
3 c. milk
6 oz. semisweet chocolate, coarsely chopped (or good chocolate chips)
1 t. pure vanilla extract

Combine the cornstarch, sugar and salt in large bowl. Slowly whisk in the milk, scraping the bottom and sides with a spatula to incorporate the dry ingredients.

Place the bowl on top of a double boiler over gently simmering water and stir occasionally, scraping the bottom and sides with a heatproof spatula. Use a whisk as necessary should lumps begin to form.

After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add in the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.

Remove from the heat and stir in the vanilla. Serve warm, or refrigerate for at least 30 minutes to chill before serving.

Caramel Apple Squares

When it goes from snowing one day to 90° in just a few days, you know it's getting close to the end of spring in Utah. And that is a great time to make cool desserts like this one that require no baking.  It is so easy to toss in whatever you like in with the apples: other fruit, chopped candy bars, marshmallows, coconut, toffee chips, cinnamon chips, use your imagination! But I like it just like this too.

I've had this recipe for years and years and have no idea where I found it orginally. I did the Apple-Crunch addition to it with an orange-cranberry granola.

Caramel Apple Squares

11 graham cracker squares                               

1 (14-oz.) pkg. caramels                                                     
6T. milk                                                        
2/3 c. chopped walnuts                                          
1 c. cold milk1 (4-serving size) pkg. vanilla instant pudding
1 (8-oz.) tub whipped topping, thawed

2 c. diced red and/or green apples 

            Arrange crackers on bottom of 9x13-inch baking dish, cutting crackers to fit, if necessary.  Microwave 15 of the caramels and 2 tablespoons of the milk in small microwavable bowl on HIGH 1 to 1 ½ minutes or until caramels are melted and mixture is smooth, stirring after 1 minute.  Spread over cracker; sprinkle with 1/3 c. of the walnuts.  Refrigerate.

            Pour 1 cup milk into large bowl.  Add pudding mix.  Beat with wire whisk 1 or 2 minutes.  Gently stir in 1 cup of the whipped topping.  Spread over caramel layer. 

            Refrigerate at least 3 hours or until ready to serve.  Garnish with remaining whipped topping, 1/3 cup walnuts and apples.  Microwave remaining caramels and 4 tablespoon milk in small microwavable  bowl on HIGH 1 minute or until caramels are melted and mixture is smooth stirring after 30 second.  Drizzle over top of dessert.  Store leftover dessert in refrigerator. 

VARIATION: Apple Crunch-  Sprinkle with granola cereal and cinnamon.

---------------------------
I know most people think of apples as fall food, but I love it in lots of different desserts like these year-round:

Apple Cobbler Cookies

 

Amish Apple Cake

 

Bavarian Apple Torte

 

Apple Pie Puffs

 

 

Banana Split Salad

Fruit-studded sweet cream makes an easy treat. Sounds perfect for summer, but we whipped it up for Thankgsiving and it is good in the fall too. I found it quite a while ago at Baking Like Betty (apparently it's a Paula Deen recipe) and I finally got around to making it after all this time of the recipe sitting in my file.

                                 
Banana Split Salad

1 (14-oz.) can sweetened condensed milk

1 (12- or 8-oz.) tub of Cool Whip, thawed
1 (21-oz.) cherry pie filling
3 medium bananass, sliced
1 (8-oz.) can crushed pineapple, drained
1/2 c. chopped pecans, toasted
1/2 c. shredded sweetened coconut
1 c. fresh strawberries, sliced
Garnish: Pecans, coconut, strawberries and chocolate fudge (all optional)

In a large bowl combine milk and Cool Whip till well blended. Fold in the cherry pie filling, bananas, pineapple, pecans, coconut and strawberries. Garnish as you wish. Serve chilled.

Luck of the Irish Dessert Squares

I have one more exam and a final and tons of homework to finish by next Thursday so this quick break will likely be my only post until after my final. And I have so many things to do the rest of next week after finals so I don't know when I'll be able to catch up with all of you.

I found this recipe at Hersheys.com and made it for a family Memorial Day BBQ (along with Chocolate Orange Bundt Cake). It was cloudy and rainy, like most of the spring and summer days have been this year in Utah, but I pretended we needed a cool dessert. This one is very simple to throw together, although not so simple to cut into pretty pieces when it hasn't had time to be refrigerated long before you have to snap a photo and run with the food to the party.

Luck of the Irish Dessert Squares

CHOCOLATE CRUMB CRUST (recipe follows)
1 (3-oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 c. cocoa
1/4 c. milk
5 c. frozen non-dairy whipped topping, thawed (about 12 oz.), divided
1/4 - 1/2 t. peppermint extract
Green food color
Mint leaves (optional)
Prepare CHOCOLATE CRUMB CRUST.

Beat cream cheese in medium bowl until fluffy. Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust.

Stir together remaining 2 cups whipped topping, peppermint extract and food color in small bowl; spread over chocolate layer. Cover; refrigerate about 6 hours or until set. Cut into squares. Garnish with mint leaves, if desired. Cover; refrigerate leftover dessert. 6 to 9 servings.
CHOCOLATE CRUMB CRUST: Combine 1 cup graham cracker crumbs, 1/4 cup sugar, 1/4 cup HERSHEY'S Cocoa and 5 tablespoons melted butter or margarine in small bowl; stir until well blended. Press mixture onto bottom of 9-inch square pan.



Peanut Butter Cup Trifle

We recently celebrated Alexander's 15th birthday. I cannot possibly be old enough to have a 15 year old. Yikes!!! When I asked him what dessert he wanted on his birthday, he said that all my desserts were so good that he couldn't choose so I could choose. He knew he'd love it. He is an awesome teenager so I needed to find an awesome dessert for him. I took advantage of it to make something new, which I don't get to do very often anymore. I wanted something peanut-y for National Peanut Month. (I did make plain brownies for Sabrina because of her allergies. She loved them.)

I've had this recipe in my file for a year since I first saw it on The Sisters Cafe. I decided to make half the brownies, but make the full recipe of the pudding goodness and we'd save half of that for something else later in the week. Elisa was so nice to help me put the trifle together and didn't hear me when I said I was only putting half of the pudding in. So we ended up with the entire amount of peanut butter pudding with half of the brownies and candy. So it really looks like our brownies are drowning and you can barely see them. That was okay because it was still oh, so very divine!

Peanut Butter Cup Trifle

9x13-inch pan of brownies, cut into 1 inch pieces

5.1 oz. instant vanilla pudding
3 c. milk
½ c. creamy peanut butter
2 t. vanilla
8 oz. container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)
6-8 peanut butter cups or chocolate curls to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill until serving.

Mint Chocolate Ice Cream

I found this creamy, delicious ice cream recipe at Baking and Boys, where Katrina is always making things that tempt me. She got the recipe from Anna at Cookie Madness, where I have gone for quite a while now to drool over her food too. The only thing wrong with making this is that it doesn't make a lot, only about 4 cups. How can you pig out on something when you have to share it and that's all you have? My kids' answer is to just make more. Sounds yummy! On both blogs, their photos showed green ice cream, but there was no food coloring in the recipe so I added it here. As you can tell, it was starting to melt by the time I got around to taking a photo, but we were about to eat it so I couldn't re-freeze it for a better pic.

Mint Chocolate Ice Cream
3/4 c. granulated sugar
1 T. cornstarch
2 large eggs
1 c. whole milk
2 c. heavy cream (divided)
1 3/4 t. peppermint extract (not mint)
1/8 t. vanilla
3-4 drops green food coloring
3 oz. (or to taste) grated dark chocolate


Whisk the sugar, cornstarch and eggs together in a mixing bowl until light.


In a heavy saucepan set over medium heat, bring the 1 cup of milk and 1 cup of the cream to a simmer. Pour the simmering cream mixture into the egg mixture whisking constantly, then return the mixture to the saucepan. Reduce heat to about medium low and whisk or stir constantly until the mixture thickens – it should not come to a complete boil, but rather thicken just to the consistency of thick gravy and it usually takes 7 minutes or so. Remove from heat and let cool slightly. Pour the remaining 1 cup of cream into the mixture, then stir in the peppermint extract, vanilla, and food coloring. Chill for a few hours or overnight until very cold.


Following the ice cream maker’s directions, mix the ice cream until thick. During last 5 minutes of ice cream mixing, add the grated chocolate. Spoon into a lidded container and let sit in the freezer to ripen until you are ready to serve it.

Peanut Butter Ice Cream

Alex and Elisa were so eager for me to try out our new ice cream maker that I got from CSN Stores, but I was a little afraid. I know it's silly, but I've never used one before and wasn't sure how to use it. But it was so easy to use (and you don't have to add all that salt like in the old ones) and the ice cream was ready in less than an hour. I decided to make peanut butter ice cream from Baking and Boys! and throw in some Resee's Peanut Butter Cups. We loved it and I can't wait to make another flavor next.

In case you know that Sabrina is allergic to peanuts and think I'm such a mean mom to make something she can't eat, she doesn't like ice cream. I just got her a Kit Kat bar, her favorite, and she was very happy. But after seeing the ice cream maker work, she decided that next time I make another flavor without peanut butter, she'll try it to see if she likes it more than "regular" ice cream.
                 
Peanut Butter Ice Cream

¾ c. smooth peanut butter
¾ c. plus 2 T. sugar
2 2/3 c. half-and-half
Pinch of salt
1/8 t. vanilla extract

Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Chocolate Chip Cheesecake with Raspberry Sauce

This is one of the desserts I took to our family Easter dinner. I found it at Fruittart. It's from a post in 2007, but I just recently found it. Although she doesn't have any recent posts, there is a long alphabetical recipe index that is great.

I thought this cheesecake was pretty and tasted delicious. Unfortunately, the cheesecake had been sitting out for a while when I cut it and took the photos so it wasn't staying together well. Still tasted good though! I tripled the raspberry sauce because it didn't seem like enough, but it ended up being a bit too much. I think I will double it next time. It was a nice Easter dessert, but one that is easy enough to have any time.

Chocolate Chip Cheesecake with Raspberry Sauce

Crust:
1 sleeve graham crackers, crushed (about 1 3/4 c.)
2 T. cocoa
1/4 c. sugar
5 T. melted butter

Preheat oven to 350º. Mix together dry ingredients. Stir in melted butter. Press mixture into the bottom and up the side just past the seam of a 9-inch springform pan. Bake for 10-12 minutes. Cool.

Cheesecake:
4 (8-oz) pkg of cream cheese
1 c. sugar
4 eggs
1 c. mini chocolate chips
1 c. sour cream, room temperature

Lower oven temperature to 325º. Whip the cream cheese until very smooth. Add sugar and eggs and beat, scraping the sides of the bowl. Fold in chocolate chips. Bake for 40-50 min with a pan of water in the oven to prevent cracking. Remove from oven and spread sour cream over the top. Cool for 10 minutes then run a knife around the edge to loosen from pan. Cool completely and remove sides of pan.

Raspberry Sauce:
1/2 c. frozen raspberries
1 tsp. lemon or lime juice
3 T. sugar
1 T. water
1 tsp. cornstarch

Boil raspberries, lemon juice and sugar until raspberries are juicy and disintegrating. Press through strainer. Return juice to pan and bring to a boil again. Mix water and cornstarch and stir into juice; stir until thickened. Spread over top of cooled cheesecake.