Sometimes the day before Thanksgiving is almost as exciting as Thanksgiving day itself. Why? Because I see my whole kitchen filled with ingredients ready to be prepped into an amazing calorie-laden feast. Every year, I contribute to making the desserts and leave all the main dishes to my brother. Sadly, he wasn’t able to make it back home from the west coast this year, leaving the cooking to the parents of the family.. which will be rather interesting. You see, you can never guess what you’ll end up eating when the parent’s are left to decide what ends up on the Thanksgiving table. Perfect example of this would be two years ago, when they purchased a roasted duck from Chinatown and tried to trick all the kids by saying it was really a mini turkey. They failed, for obvious reasons.
This year, my cousin Jenn requested that I make some sort of a cake. Considering I haven’t seen her in almost a year (read about her adventures here), I decided to make one of her favorite desserts: cheesecake! If you read her blog, you can get a good sense of why I look up to her, but another amazing trait she has is that she can finish off a whole cheesecake by herself in about two days. It’s quite impressive, really.
So Jenn, this is mainly for you, I expect it to be gone by tomorrow night ;)
White Chocolate Raspberry Swirled Cheesecake
Adapted from Cooking Classy
1 pre-made pie crust (I used chocolate)
1 cup fresh or frozen raspberries
1 Tablespoon granulated sugar
1 1/2 teaspoons cornstarch
1/3 cup cold water
12 oz cream cheese (You can try using 1/3rd less fat, but c’mon..it’s Thanksgiving)
1/3rd cup granulated sugar
1 whole egg
1 egg white
1/2 Tablespoon lemon juice
1 tsp. vanilla extract
1 cup white chocolate chips
1/4th cup heavy cream
*Preheat oven to 325°F
1. in a sauce pan, combine raspberry sauce ingredients
2. Bring to a gentle boil, and simmer for 5 minutes until it thickens and raspberries break down
3. Strain to remove the seeds, and set aside
4. In a mixing bowl, beat cream cheese and 1/3rd cup sugar with an electric mixer until fluffy
5. Add egg and egg white and mix
6. Add lemon juice and vanilla extract
7. In a microwavable bowl, combine chocolate chips and heavy cream. Microwave for 30 second intervals, mixing in-between, until melted.
8. Add chocolate mixture to cream cheese mixture, and mix until smooth
9. Pour into the pie crust, and wiggle the crust around until the filling is even
10. Using a small spoon, dollop the raspberry sauce onto the cake, making small circles.
11. Use a toothpick and swirl the sauce around
12. Bake for 35-40 min
13. Let set in the refrigerator for at least 6 hours
Stay tuned for some incredible (and oddly interesting) stories and pics from tomorrow’s Thanksgiving at the Li’s :)