Friday Food. October.

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Dreams do come true.

I will claim, rightly so, to be a good cook, but only a moderate baker. I almost never bake from scratch. Baking is not only an art, but also a science. You mess up one ingredient and it won’t work. Cooking is its own art, but it also lets you improvise more – a little of this, a little of that; don’t have an ingredient, substitute something completely unrelated.

A long time ago, in a kitchen far, far away, my middle son asked for cheesecake for his birthday cake. I made the Philly Three-Step, he loved it, and the rest is history. This has become a yearly tradition. Always plain with whipped cream. Occasionally with raspberries. Once with chocolate swirl. But typically, he doesn’t like it dressed up.

On Wednesday, he turned 18, and I wanted to do something special. I asked if he wanted a different birthday cake, and he wanted cheesecake. Okay, why mess with perfection?

A couple of weeks ago, I had a dream, and it was this cheesecake.

Chocolate Raspberry Cheesecake.
(c)2022

After we finished singing Happy Birthday, and eating the cake, I told them about my dream and they laughed at me. I don’t care. I made it happen, and it was a nice surprise and even better, it was delicious!


Recipe:

  • Make the Philly Three-Step Cheesecake as directed. (Takes 1 hr plus 3 hours refrigeration.)
  • Before serving, use one (or all) of the tips with the Betty Crocker Cupcake Icing to make a chocolate border. It can be as thin or as thick as you like.
  • Wash and dry fresh raspberries and fill in the center.
  • Serve.
  • Can also serve with whipped cream.