mea culpa

Due to my technological inabilities, I accidentally posted a couple of pictures and a note about the ‘Saurus which was meant to go to my family, not to the whole worldy-widey web. So, if you received an email with an odd post, disregard and carry on.

By way of apology, here is a little tidbit from Julia Child, one of my most favorite people:


Happy Wednesday!

Happy “Cheesecake on the 5th” Day

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I meant to make this for the 4th of July. I really did. I also meant to go to our friend’s BBQ like I promised. But then it started raining, the baby got cuddly, and Husband put on a marathon of animated movies. Thereby annihilating all possible productivity for yesterday. There are worse things.

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But, I still wanted to make patriotic cheesecake. Thusly and heretofore (not actually sure when to use that phrase, but I’ve always wanted to so I’m going with it. Come to think of it, I’m not actually sure that is a phrase. Whatever), I proclaim July 5th to be Cheesecake Day. That way I’m not missing a holiday and am on time for once in my life.

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Not a bad idea, actually. I might just start making up my holidays after the actual holidays. I seem to miss them all, anyway. Christmas decorations are cheaper on the 26th, fireworks are half-price on the 5th, and those Cadbury eggs which I love so much are on sale. Pretty brilliant plan. When it catches on, remember that I thought of it first.

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So, the 5th of July Cheesecake Day is celebrated with Red, White, and Blue Cheesecake. Which is really just an adaptation of my Raspberry White Chocolate Cheesecake, just made patriotic. ‘Merica.

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red, white, & blue cheesecake

baker’s note: I made this in an 10-inch cheesecake pan and it fit perfectly. You might want to adjust ingredients for different sizes

1/2 C almond flour
1/2 C gluten-free flour blend (I usually just use a hodge-podge of whatever’s in the pantry. Consisting mostly of oat and rice flours)
5 Tbsp butter, room temperature
1/3 C pure cane white sugar
pinch salt
1/3 C macadamia nuts, roughly chopped
1/4 C white chocolate, roughly chopped

1. Preheat oven to 350
2. In food processor (NINJA!), pulse together flours, butter, sugar, and salt until well combined and dough forms.
3. Stir in macadamia nuts and white chocolate.
4. Press into 10-inch springform pan and bake at 350 for 10 minutes or until golden. Set aside to cool, but maintain oven temperature

raspberry sauce:
1 C raspberries, rinsed and drained
1/2 C water
1 Tbsp corn starch
2 Tbsp pure cane white sugar

1. In small saucepan, combine ingredients and heat until a low boil.
2. Allow to boil, stirring frequently, until berries have broken down and sauce has completely thickened.
3. Strain to remove seeds and set sauce aside.

10-oz (about 1 1/2 C) white chocolate, chopped
1 1/2 Tbsp whole milk, room temperature
3 8-oz packages of cream cheese, room temperature
1/2 C pure cane white sugar
2 tsp lemon juice
2 tsp vanilla
3 eggs, room temperature

approx 1/4 C blueberries

1. In double boiler, heat white chocolate and milk until melted and fully incorporated. Set aside.
2. Beat cream cheese, sugar, lemon juice, and vanilla until creamy.
3. Add eggs one at a time, beating just until incorporated.
4. Stir in chocolate mixture and beat just until combined.

2/4 C greek yogurt
2 Tbsp pure cane sugar
1 tsp vanilla

approx 1 C blueberries (for garnish)
approx 1/4 C raspberries (for garnish)

1. Whisk ingredients together (except berries – those come later, I just didn’t know where to put them in the ingredient list). That’s it. Spread on cheesecake after baking. (step 6 below)

(oven should still be at 350)
1. Sprinkle a handful of blueberries on top of baked crust, then pour 1/2 of filling on top of prepared crust.
2. Add 1/3 of the raspberry sauce and a handful of fresh raspberries.
3. Top with remaining filling, and 1/3 of the raspberry sauce. (Set remaining 1/3 aside)
4. Zig-zag through cheesecake with knife to create swirls of sauce throughout the cheesecake.
5. Bake in a waterbath at 350 for 40-50 minutes or until top is starting to turn golden but the middle is still slightly wiggly.
6. Spread on greek yogurt topping and return to oven (still at 350) for 10 minutes.
7. Turn off oven but don’t remove cheesecake for 1 hour.
8. Then move to countertop and garnish with fresh blueberries, raspberries and remaining raspberry sauce. Allow to cool until it reaches room temp (about an hour). Then refrigerate for at least 2 hours. The secret to keeping cheesecake from cracking is to bake it in a water bath and then cool slowly. And when all else fails, just cover it up with pretty topping. (which is why all of my cheesecakes have “fancy” toppings)
9. Happy Cheesecake on the 5th Day!

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