I feel like I am juggling a bazillion different things at once right now. For one, I am planning to take my driver’s test on monday to get my license. It feels so different driving an automatic after driving a stick for so long. I still need some practice with that but I will learn eventually.
Then there is a lot of things that my family and I are trying to accomplish while we are back in the States. Lots of shopping.
Then trying to squeeze in blog posts while cooking/baking enough for 14 people and trying not to make a huge mess because it isn’t my kitchen is also hard. I am also trying to spend as much time as possible with my family. We have been doing all kinds of things like riding ATVs and berry picking. There are a ton of wild huckleberries if you know where to look.
Plus, I have been trying to learn my new camera. Honestly, I feel really bad that I have not had time to spend getting to know it. I absolutely love it, don’t get me wrong, but it is still kind of a stranger that I need to figure out.
If I have not just bored you to tears then let me tell you about this cheesecake (quickly). I have been dying to make a cheesecake since we got here. I sort of cheated more than I usually would by using raspberry preserves. I have just been so excited to be able to buy organic and all natural products in so many different varieties again. Short-cuts are my friend right now.
I wanted to get better pictures but, like I already mentioned, there were 14 people who wanted a piece so I didn’t get to spend much time on pics.
- 1 1/2 cups cookie or graham cracker crumbs
- 5 tablespoons butter, melted
- 3 (8 oz) packages of cream cheese at room temperature
- 1 cup sugar
- 1 cup sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup organic raspberry preserves
- whipped cream
- 1 cup fresh raspberries
- Preheat oven to 350 degrees F (180 C).
- Mix cookie crumbs with butter and press into a 9 inch pie pan.
- Beat cream cheese until smooth scraping sides and bottom at least once.
- Add sugar and sour cream. Beat in eggs one at a time then add vanilla and salt.
- Pour into crust and dot the top with preserves. Use a knife to swirl it into cheesecake.
- Bake for 35 - 45 minutes until set (You'll know it's set if it doesn't jiggle when you pick it up and the edges turn golden brown.)
- Remove from oven and cool for about 30 minutes until cool enough to handle. Then chill in refrigerator until completely cool, about 4 hours.
- Serve with whipped cream and fresh raspberries on top.