Chocolate raspberry cheesecake:1 1/2 cups oreo cookie crumbs
2 T butter, melted
4 pkg (8 oz) cream cheese, softened
1 1/4 cups sugar
1 c (8 oz) sour cream
1 t vanilla
3 eggs, lightly beaten
9 oz semisweet chocolate, chopped
1/2 c seedless raspberry preserves
Topping
6 oz semisweet chocolate, chopped
1/3 c heavy whipping cream
fresh raspberries and whipped cream, optional (but not really:)
Combine cookie crumbs and butter, press into a greased 9 inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs: beat on low speed just until combined. Set aside 1 1/2 cups; pour remaining batter over crust.
In microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan on baking sheet; add 1 inch of hot water to pan.
Bake at 325 degrees for 65-75 min or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired.
Here is another one of my favorite recipes. I found it in one of my mom's magazines a couple years ago.
Strawberry Mascarpone Crepes
Filling:
1 c (8 oz) mascarpone cheese
2 T powdered sugar
3 t minced fresh basil
1 t lemon juice
1 1/2 c sliced strawberries
Batter:
3 eggs
3/4 c plus 2 T milk
3/4 c flour
5 t butter, melted
1 T sugar
1 t vanilla
1/4 t salt
Topping:
2 cups sliced strawberries
1/2 c sugar
1 t vanilla or strawberry extract
dash salt
For filling, in Small bowl, combine cheese, sugar, basil, and lemon juice. Gently fold in strawberries. Cover and refrigerate 30 min.
Meanwhile in a blender combine the batter ingredients; process until smooth. Let stand 30 min.
For topping, combine strawberries, sugar, extract, and salt. Let stand 30 min.
Melt some butter in a 8 inch non-stick skillet. Pour 1/4 cup batter and move around to cover bottom. Cook until done.
Fill crepes with cheese filling and roll up and top with strawberry yumminess!
***Now this last recipe is sort of pricey, so it is a special treat to make for breakfast (or dinner)! But it is so good and it's fun to try new ingredients and find that you love them.
I love trying new recipes. So I hope you enjoy these!
I might try to venture into the sushi realm...it's intimidating so if anyone knows how to make it please teach me!
