Chocolate Raspberry Cheesecake

Heavenly Sinful...  Luscious.  Creamy and scrumptious.  Exquisite.  All apt descriptions of the "plain ole" cheesecake.  I truly believe whoever first decided to mix the simple ingredients of cream cheese, sugar and eggs together then bake for an hour or so deserves Sainthood status.

A good cheesecake, or even an "only OK" cheesecake usually garners overwhelming oooohhhs and aaaahhhs when served for dessert.  A veritable blank palette, the creamy base can easily be used as a jumping point to nearly any direction you can think of.  Fruit, of course always pairs well, but the addition of coffee and Kahlua brings a Cappuccino Fudge Cheesecake that will bring you to your knees.  Lime and Tequila can turn your cheesecake into a Margarita while a zesty basil pesto can take your cheesecake into the savory arena bringing the ideal appetizer.

The biggest secret of all??  Cheesecake is really fairly easy to make.  But, sssshhhh... don't tell anyone!  With a simple blending of the ingredients, a bake in the oven and a chill in the fridge you have a dessert or appetizer fit for any gathering.  Dressed up with garnishments or served unadorned you will be praised time and again and frequently asked for a recipe.

Memorial Day Weekend, 2011, brought my husband and I together with a special group of friends.  Some 10 years prior and all new to our neighborhood we were drawn together somewhat by proximity, but more by our love of good food and the similarities of life.  Over the years our friendships have grown into some of the closest I've ever had.  We've traveled together, welcomed new babies, struggled through the difficult times and celebrated the good ones.  As new friends we enjoyed a Progressive Dinner Party, appetizers and cocktails across the street, the main course down the street and desserts and drinks up the street.  Amazingly, we've not repeated this wonderful evening... until last night.

With our travels spanning the world over the next few months our Progressive Dinner Theme included our travel destinations.  Arriving at the Jones' we were transported to Spain and France with appetizers and drinks.  Spanish Olives, cheeses and meats and an exquisite Tomato Peach Gazpacho were waiting along with Absinthe spirited French cocktails.  French and Spanish wines completed the experience and had all of us gushing with pleasure.

Our next stop continued the Spanish flair and treated us to Waleska's exemplary Sangria, but also moved us to the Caribbean with a Ceviche recipe handed down for generations.  Dan, of Becky's Football Stromboli fame, worked the "Steak-cation" and further showed his aptitude for man-food with a savory rubbed steak that he has promised he will write about soon.  Finished off with Becky's delectable asparagus and a flavorful Grilled Veggie Pasta Salad we were ready to head to our next stop for cocktails and dessert. 

The Roberts' had the bar set with nearly everything you could imagine to continue our evening, and the desserts brought plenty of oohs and ahhhs.  Starting with Greg's homemade Italian Lemon Lime Gelato the group was transported to the Italian countryside with enticing flavors and textures.  I'm so excited that he has agreed to share his recipe and write even a post for us.  Stay tuned... Lemon Lime Gelato is up in a day or two!

With Liv Life headed to San Francisco this summer, chocolate seemed to be in order for the second dessert offering of the evening.  Adding a dose of the dark confection to our cheesecake brought the basic blank palette up to another level.  The addition of raspberries enhanced the flavor even more garnering my favorite comment ever... "Heavenly Sinful".

Light and creamy, the cake still brought forth a richness and mouth-feel that was capable of making one weak at the knees.  Trader Joe's Joe-Joe's combined with brown sugar creating a slightly crunchy crust which we topped with a basic vanilla cream cheese layer.  Interspersed into the vanilla layer we dropped raspberry enhanced chocolate cream cheese dollops and then for the finale spread a decadent chocolate ganache over the top of it all.  An ideal finish for one of our most special evenings ever.

Totally satiated and content, the evening was an absolute hit.  Counting myself lucky to live where I do and be surrounded with the wonderful friends I have, we have created a most memorable holiday weekend.  As I write this post I remember and give thanks for those who have fallen for this country and who have made it possible for me to live the life I do.  Thank you.

6/11/11 - edited to note:  My original post omitted the sugar!  Ouch!  As noted below, not amount of any other ingredient would make up for that omission.  The post has been corrected to include the correct sugar amount, please accept my apologies!!

 

Chocolate Truffle Ice Cream

Sometimes the title says it all... this being the case with the only ice cream I really find worth eating - luscious, silky, rich, and oh so chocolaty, Chocolate Truffle Ice Cream

Not being an ice cream fan, a "No, thank you" was frequently uttered when an ice cream offer came my way.  Hard and often excessively sweet scoops had been placed in front of me on one too many occasions and as a pre-teen I simply stopped eating it.  An occasional milk shake would sometimes make it past my defenses, but it had to be chocolate, bittersweet even better!  Growing up, Swenson's Ice Cream Shop in Marin County was one of the only places that met my criteria and as yet I've not found a match in my travels.

Admittedly, the words "ice cream snob" would aptly describe my feelings about the frozen indulgence and I frequently forget to stock the freezer for the others in the family.  However, well into my 30's, I was given an Ice Cream Maker by my ice cream loving husband and kids.  A little internet research brought the The Ultimate Ice Cream Book and a sample recipe to my attention.  Not only did the sample Chocolate Truffle Ice Cream recipe lead me to buy the book, but it had me eating ice cream again!

Still particular about the frozen custard treats, I find a scoop to be  calorie-worthy the day it is made, soft and fresh from the freezer bowl.  Unadorned is preferable for me, but Cherry Tea Cakes Chocolate Raspberry Sauce had me returning time and again to view the recipe.  A simple sauce of raspberries, chocolate and sugar, a cinch to put together yet bringing another dimension of flavor to my luscious frozen chocolate cream. This delightful sauce is making me think twice.


Alone or adorned, Chocolate Truffle Ice Cream is "to infinity and beyond" good.  The splattered page in the book has been used time and again, and remains my all time favorite!

Blueberry Raspberry Pie

The lovely days of summer are finally blessing us with warm temperatures, sunny skies and light off shore breezes.  At last!!!  Unfortunately the kids are back in school... but I didn't let that stop me from telling them about my fantastically gorgeous beach walk this morning.  I felt slightly guilty enjoying our empty beaches while they were working so hard, but somehow, I was able to get over it.  

A visit to our local Carlsbad Farmer's Market provided some luscious summer fruits and I finally got to making that blueberry pie my husband requested way back in June.  Blueberries have always been a favorite of his, and with the addition of sweet summer raspberries this pie soars high on his list.  One crust whirred in the food processor easily rolls out for the base and makes for easy "topping" as you simply fold over the overhanging dough to complete this slightly open faced creation.  Top it with a scoop of rich home made Vanilla Ice Cream and you have a dessert that is sure to please any fruit lover at your table.

This is one of those desserts where that first bite tingles all areas of your mouth and you are somewhat amazed and the amount of awe-inspiring flavor.  My husband's eyes opened wide and he simply said, "Wow!" as he immediately returned the fork to his piece for a second taste.  Truly, summer on a plate!