Earlier this week I mentioned my newest project, a collection of photographs that remind me of my childhood. Today, I have some more of those photos to share with you. …along with an amazing cheesecake recipe! Do any of you remember the “Walking with Grandpa” poem? When I was young, I gave that poem to my Grandpa…one of my favorite people on earth.
I like to walk with Grandpa,
His steps are short like mine.
He doesn’t say “Now hurry up!”
He always takes his time.
Most people have to hurry,
They do not stop and see.
I’m glad that God made Grandpa
“Unrushed” and young like me.
Not only did I like to “walk” with Grandpa, or “Papa”, as my sister and I called him, but I loved our Saturday morning trips to the dump in his old pick-up (yes, we were easy to please), going to lunch at “Mr B’s” and “stirring” our ice cream until it was runny, watching the Johnny Carson Show, and maybe most of all, picking raspberries in his raspberry patch and selling them on the sidewalk! Grandpa might be going on 92 yrs old…but he is just as lovable and determined as ever.
And his raspberries…they are still going strong as well!
I wish I could describe just exactly how it feels to walk into his raspberry patch. Suddenly, I am a child again.
I also wish you could taste these little buggers. Perfectly….Perfect. And he’s not sharing his secrets! LOL
While I took photos of this amazing patch, Mom helped herself to some berries. (I thought about charging her $5 bucks but Grandpa said to give ’em to her for free.) 🙂
And with the wonderful memories fresh on my mind and the taste of home-grown raspberries on my lips, I headed back to Iowa to make a special dessert to honor my Papa…and his Raspberry Patch! You have GOT to try this one. Ryan loved it. Our friends Jeremy & Sara indulged in a hefty serving. And even I, the no-so-into-sweets-girl, loved it! And really…it is pretty easy. Be patient…and enjoy!
WHITE CHOCOLATE RASPBERRY CHEESECAKE
- Serving: 1 (10-inch) cheesecake
For the crust:
- 1 cup slivered almonds
- 2 cups graham cracker crumbs (7 ounces)
- 3/4 stick unsalted butter, melted
- 8 ounces Ghiradelli white chocolate,
- 4 (8-ounce) packages cream cheese, softened (1/3 less fat)
- 1/2 cup plus 2 tablespoons sugar
- 4 whole large eggs
- 2 large egg yolks
- 1/2 teaspoon cream of tartar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 2 cups fresh raspberries (11 ounces)
- Fresh raspberries and blueberries, for garnish
- Melted Raspberry Jam, garnish
Make filling: Preheat oven to 350 degrees.
Melt chocolate in double boiler or a large metal bowl set over a saucepan of simmering water, stirring until smooth, and remove from heat.
Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well-combined.
Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Chill cake for min. of 3 hours.
You can’t go wrong with this beautiful and satisfying cheesecake! Treat yourself or a loved one this weekend. Enjoy!
Indulge. In Life. In Love. In Food.