As is often the case with me, I got overwhelmed last week and didn't get a chance to post at all. So I'm going to share the recipe I planned to post last Wednesday.
When my daughter was younger, probably about five, I bought her a Mom and Me cookbook. She was interested in cooking, and I thought it would be something fun and educational to do together. Well, this cook book has turned to be so good. The recipes are simple and the food actually tastes great. And there are pictures to accompany each step so that your little ones can follow along. I highly recommend this for all you moms with your children.
I want to share a recipe from this book for Rasberry Ripple Cheesecake. You can make if for Valentine's Day, and share it with your sweetheart. It looks like you spent a long time preparing it, but it will take you less than half an hour and there's NO BAKING.
This is what you need:
1 Graham Cracker Crust shell
2 1/2 fresh rasberries (or a bag of frozen works well too)
16 oz cream cheese
1 cup super-fine sugar
2/3 cup powdered sugar
1 2/3 cups whipping cream
1 tsp vanilla extract
1. First, you make the rasberry puree by bringing raspverries and powdered sugar to a boil, then simmer for 10 minutes. Cool, then press through a sieve.
2. Mix together the cream cheese, superfine sugar, and vanilla extract. Whip the cream until stiff, then fold it into the cheese mixture.
3. Spread toping on the cracker base -- use about 3/4 of the cheese mixture. Then spoon on 3/4 of the puree and swirl it into the cheesecake mixture.
4. Gently spread on the remaining cheescake mixture. Drizzle on straight lines of raspberry puree. Pull a skewer acraoss the lines for a feathered effect.
5. Leave the cheesecake in the refrigerator for a least 2 hours or overnight.
And that's it! It's so amazingly easy.