Eggless Ricotta Cheesecake

I’ve been searching for some eggless cake recipes for my Mother-in-law’s birthday. Since she doesn’t eat eggs, I thought it would be a good idea to make her a special homemade cake. I wanted some simple recipe that doesn’t use any egg substitutes or special ingredients that are hard to find. While not having much luck or time with finding one that I would like to make, an image of a very beautiful cake popped in my head. I remember seeing a cake recipe in ‘Great Vegetarian Dishes’ by Kurma Dasa but never really thought of making it. Since the occasion calls for it, I thought I’ll give it a try and see how it turns out.

It is a basic cheesecake with Ricotta Cheese addition which makes the cake little crumbly but still tastes pretty rich. Topping it up with whipped cream and fresh fruits makes it extra special. I made crust using Graham crackers instead of following the recipe and also made glaze to go on top of the fruits. I’ve also changed the ratio of ingredients used in the filling. This is mainly because original recipe was in Grams and when I convert it into Ounces; I was not able to get exact measurements in standard supermarket packages. Since I didn’t want to buy extra ingredients or have any leftovers, I decided to tweak it a bit. It did turn out quite beautiful and tasty.  I do have to admit though that I’m really not crazy about Cheesecakes but Birthday Girl seemed to love it.

Eggless Ricotta Cheesecake

Makes: one 9 inch Cheesecake
Preparation Time: 30 minutes
Baking Time: 1 hour 15 minutes or more
Chilling Time: 24 hours

Ingredients:

Crust	Filling
1 1/2 cups Graham Cracker Crumbs 1/4 cup Butter - Melted Topping 2/3 cup Heavy Whipping Cream 1 tablespoon Granulated White Sugar 1 teaspoon Pure Vanilla Essence Fresh Fruits of your choice Fruit Glaze (optional) – recipe follows	16 ounces Cream Cheese – room temperature 15 ounces Ricotta Cheese 1 1/3 cups Granulated White Sugar 1 Lemon Zest 1/3 cup freshly squeezed Lemon Juice 1 tablespoon Corn Flour 1 1/3 cup Heavy Whipping Cream 1 1/2 teaspoons Pure Vanilla Essence

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray with oil or butter a 9 inch round springform pan and keep aside.

Crust

1. In a bowl, combine Graham cracker crumbs, butter and mix with a fork or hand until well combined.
2. Spread the crumbs evenly over the prepared pan and press it well to form a crust. Keep this refrigerated while preparing filling.

Filling

1. Place all filling ingredients in a large bowl and beat until light and fluffy without over mixing it.
2. Pour this over the prepared pan with crust.
3. Bake in the middle rack of the preheated oven for about 1 hour 15 minutes or until lightly golden brown on top. (It took me about 1 hour 40 minutes)The cake is done when the entire surface is golden brown.
4. Remove from oven and let the pan cool over wire rack. Once completely cool, cover with plastic wrap and refrigerate for 20 to 24 hours before serving.

Topping

1. Place heavy whipping cream along with sugar & vanilla essence in a well chilled large bowl and beat with whisk attachment until soft peak forms. Add more sugar if desired and continue beating just until stiff peak forms. Use this right away.
2. Run a thin knife alongside the pan of chilled cheesecake before releasing the spring. Top it up with whipped cream, fresh fruits and brush the fruits with glaze, if desired.

Fruit Glaze – recipe adapted from bakingproject.com
Ingredients:
1 tablespoon Light Brown Sugar
3 tablespoons Light Corn Syrup
1 tablespoon Water

Directions:
Mix all ingredients in a small sauce pan and heat over medium heat for few minutes stirring frequently until slightly thicken. Remove from heat and let it cool completely.

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Pesto Bread

I’m always thinking of what to serve for breakfasts during the weekdays. I try to make breads or snacks that we can eat by re-heating it in the mornings. I’ve had my eye on this bread for some time now and finally got a chance to make it. When it comes to making breads, I often refer to this website. If you’ve made breads before, this is no different but this one has such a dramatic look to it. I had a lot of fun making this. To save some time, I’ve used store bought Pesto Sauce and reduced the portion used because I was afraid it would be too salty.

Pesto Bread

Preparation Time: 30 minutes
Dough Rising Time: 2 hours
Baking Time: 30 to 35 minutes

Ingredients:

For Dough	For Filling
2 cups Warm Water 2 tablespoons Olive Oil 2 tablespoons Sugar 1 tablespoon Active Dry Yeast 1/2 cup Milk Powder 1 tablespoon Salt 5 -5 1/2 cups Bread Flour	4 heaped tablespoons Pesto 1 cup grated Extra Sharp Cheddar

Directions:
For Dough

1. In a large bowl or bowl of your mixer, combine, water, oil, sugar and yeast; stir to combine and leave it aside for about 10 minutes until foamy.
2. Add milk powder, salt and up to 4 cups of flour adding 1 cup at a time and stirring with a wooden spoon after each addition.
3. Turn out dough to a lightly floured surface and knead by adding remaining flour as required until it no longer sticks to your hands. (If using a stand mixer, knead the dough with dough hook for about 3 to 4 minutes adding flour as required.)
4. Place dough in lightly greased bowl, turning once to grease top.
5. Cover with plastic and let rise in warm draft free place for about 1 hour or until doubled in bulk.

Filling and Shaping Dough

1. Punch dough down and divide into two equal portions. (Keep one covered while working with the other.)
2. Take one portion of dough and on lightly floured surface with a rolling pin, roll it into approximately 9 x 14 inch rectangle shape.
3. Spread 2 tbsp of pesto and 1/4 cup of cheese, evenly over the surface. Fold in the sides about 1/2 inch to create a border.
4. Starting at a short end, roll dough tightly, pinch dough to seal seam, and turn seam side under.
5. With a sharp knife, cut the rolled dough lengthwise and open up to expose the inside filling.
6. Take each of the cut piece and braid together with the cut side always facing up.
7. Place this into lightly greased (8 ½ x 4 ½ inch) loaf pan.
8. Repeat the same process with the other portion of dough.
9. Cover both pans loosely with plastic and let rise in warm draft free place for about 1 hour or until doubled in bulk.
10. Preheat oven to 375 degrees Fahrenheit 30 minutes or so before baking.
11. Top both the loaves with remaining cheese and bake for 30 to 35 minutes. Check 10 minutes before they are done to see if they need to be covered with aluminum foil if they are getting too brown.
12. Remove from loaf pan immediately and cool on wire rack.

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Basic White Bread with Jalapeno

We have been eating store bought breads for so long that I have forgotten how good homemade bread could taste. My sister used to bake a variety of breads and pastries for us back home. During that time, she made everything from scratch. We did not have a machine to knead the dough or a full size oven to bake. She made all her baked goodies using a small convention oven.

I love everything about homemade breads; fragrance while baking, warmth of a freshly baked bread, its delicate texture, and best of all, simple yet delicious taste of it. I’m still new to making breads but it is not as difficult as I initially thought it would be. It does require some time but most of the time it needs is for dough resting so you’re not actively involved during that process.

This is a basic loaf of bread with an addition of Jalapeno peppers. This recipe came with my KitchenAid mixer and original recipe is for 2 loaves of bread. I usually make one loaf at a time so below is the one loaf version. If you don’t have a machine, you can just knead the dough with hands.

Basic White Bread with Jalapeno

Click on the image to enlarge

Makes: 1 loaf
Preparation Time: 30 minutes
Dough Rising Time: 2 hours
Baking Time: 30 minutes

Ingredients:
1/4 cup Milk
1 1/2 tablespoons Sugar
1 1/2 tablespoons Butter or Margarine
3/4 cup Water
1 packet Active Dry Yeast (1/4 ounce packet or 2 1/4 teaspoons from bulk)
2 1/2 to 3 cups Unbleached All Purpose Flour
1 teaspoon Salt
Oil Spray
1 Jalapeno – finely chopped

Directions:

1. In a small sauce pan, heat milk, sugar and butter over medium heat just until the butter is melted and sugar is dissolved. Pour it into a stand mixer bowl or a large bowl, if kneading by hand.
2. Add room temperature water to the bowl and stir. This will bring down the liquid temperature to lukewarm. The temperature should be around 105 to 110 degree F.
3. Add yeast to the liquid mixture, stir and keep aside for 5 to 10 minutes until foamy.
4. In a separate clean bowl, sift 2 cups of flour and salt together. Add flour to the liquid mixture and attach bowl and dough hook. Turn on to speed 2 and mix for about 1 minute. (If kneading by hand, use a wooden spatula and stir to combine)
5. Meanwhile, sift the remaining 1 cup of flour in a separate bowl. You might not need to use all of the flour while kneading.
6. Continuing the machine on speed 2, add the remaining flour 1/3 cup at a time until the dough clings to the hook and cleans the sides of the bowl. Knead on speed 2 for 2 more minutes or until dough is smooth and elastic. Dough will be slightly sticky to the touch. (If kneading by hand, pour dough out to lightly floured surface and knead, adding flour as required until dough is smooth and elastic, for about 10 minutes)
7. Place dough in lightly greased bowl, turning once to grease top.
8. Cover with plastic and let rise in warm draft free place for about 1 hour or until doubled in bulk.
9. Punch dough down, add jalapeno and knead to combine. On lightly floured surface with a rolling pin, roll into approximately 8 x 14 inch rectangle shape.
10. Starting at a short end, roll dough tightly, pinch dough to seal seam, pinch ends and turn under. Place the shaped dough seam side down in a lightly greased (8 ½ x 4 ½ x 2 ½) inch loaf pan.
11. Cover loosely with plastic and let rise in warm draft free place for about 1 hour or until doubled in bulk.
12. Preheat oven to 400 degrees Fahrenheit 30 minutes or so before baking.
13. Bake the bread for 30 minutes or until golden brown. Remove from loaf pan immediately and cool on wire rack. 

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Triple Onion Cheese Buns

I like homemade breads and this is one of my favorites. I came across this recipe a while back and have made it few times. I replaced shallots and chives with red onion and green onions, mainly because I don't have it handy. Since I don't eat bacon, I've made without it and it still taste pretty good. For this batch, I've used Turkey Bacon.

For cheese, I like to use Habanero Cheddar. I came across this cheese in Costco while they were selling special flavor cheeses. They don't carry it all the time but I was lucky to have found it twice. I love cheddar cheese and I love spicy food. This cheese was a perfect combination. It was not too spicy but has a good kick. The last time I bought, I freeze it and I'm using it for this batch of bread. You can still make it with Gruyere Swiss Cheese as mentioned in original recipe or any of your favorite cheese.

If you're new to making breads at home as I am, make dough as per recipe and be creative with filling and topping.

Triple Onion Cheese Buns

Makes: 16 to 18 buns
Preparation Time: 30 minutes
Dough Resting Time: 2 hours
Cooking and Baking Time: 25 minutes

Ingredients:

For Dough	For Filling
3/4 cup Water 1/2 cup Milk 1/4 cup Butter 1/4 cup Honey 3 1/2 to 4 cups Bread Flour 1 Large Egg - lightly beaten 4 teaspoons Active Dry Yeast 1 1/4 teaspoons Salt	3 tablespoons Butter 1 tablespoon Garlic - crushed or finely chopped 1/2 cup Chives or Green Onions - thinly sliced 1/2 cup Shallots or Red Onion - finely chopped 1/2 cup Onions - finely chopped 4 slices Turkey Bacon - cooked and crumbled 2 to 2 1/2 cups Habanero Cheddar Cheese or Gruyere Swiss Cheese

Directions:
For Dough

1. In a small saucepan, combine water, milk, butter and heat until butter is melted without bringing it to a boil. Transfer to a large bowl and let cool until lukewarm or 110 degrees Fahrenheit.
2. Add honey, 1 1/2 cups of flour and stir with a wooden spoon or spatula until smooth.
3. Add egg, yeast and mix well till smooth. Keep this aside for 15 minutes.
4. Add salt along with 1 cup of flour and mix again.
5. Pour out to a clean surface and knead dough by adding remaining flour until it no longer sticks to the counter. Knead for 8 to 10 minutes by hand. (If using stand mixer, knead for 5 to 6 minutes by adding flour just until dough pulls away from the sides of the bowl)
6. Place dough in lightly greased bowl, turning once to grease top. Cover with plastic and let rise in warm draft free place for about 1 hour or until doubled in bulk.

For Filling

1. While dough is resting, heat butter in a skillet over medium heat. Add garlic and sauté for few seconds till fragrant.
2. Add all three types of onions and sauté until onions are translucent. Turn off the heat, add bacon, mix well and keep aside to cool.

Making Buns

1. Punch dough down and on lightly floured surface with a rolling pin, roll into approximately 12 x 24 rectangle shape.
2. Evenly spread onion bacon mixture and 1/2 of the cheese. Staring from the long end, roll dough tightly and pinch to seal seam and turn under.
3. Cut the dough log into 16 to 18 equal pieces and place each in a lightly greased muffin tin. Cover loosely with plastic and let it rise in warm draft free place for 1 hour or until doubled in bulk.
4. Preheat oven to 350 degrees Fahrenheit.
5. Top the buns with remaining cheese and bake for 15 to 20 minutes until nicely browned.
6. Allow to cool in muffin tin for 5 minutes. Remove from muffin tins and let cool on wire rack.

Note: Since I only have one muffin tin that fits 12 pieces, I kept the remaining pieces on a lightly greased tray.

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Crème Brulee

Crème Brulee is probably one of the tastiest deserts I’ve had. It is creamy, rich and melts in your mouth with a crunch on top. The very first time I’ve had this desert was while visiting a dear friend in Portland, OR. She made Crème Brulee for us and we’ve been hooked ever since. This is also one of my baby sister’s favorite deserts. It is always fun to watch my 11 years old sister and my husband quarrelling, who gets the last custard.

This recipe came with the Rodelle Vanilla Beans that I bought from Costco. Original recipe uses 1/2 cup of sugar, but I reduced it by 2 tablespoons. It is pretty easy to make and quite delicious.

Crème Brulee

Serves: 6 to 8
Preparation Time: 10 minutes
Baking Time: 40 to 45 minutes
Inactive Cooling and Chilling Time: 3 hours or more

Ingredients:
8 large egg yolks
1/2 cup minus 2 tablespoons sugar
1 vanilla bean
2 cups heavy whipping cream
Hot water

Directions:

1. Preheat oven to 325 degrees F.
2. With a sharp knife, split the vanilla bean in half lengthwise. Scrape the seeds out of the pod, using the backside of the knife. Keep this aside.
3. In a large bowl, beat egg yolks and sugar until smooth. Add seeds of the vanilla bean and beat to combine.
4. In a heavy bottom pot, over medium high heat, heat whipping cream until almost simmering, and do not let it boil.
5. In a very slow stream, gradually add whipping cream to the egg yolks mixture while whisking vigorously. This is called tempering the eggs. The key is to whisk continuously while adding cream slowly so that the eggs do not curdle.
6. Divide the mixture equally into 6 to 8 ramekins, depending on the size of the ramekins.
7. Place the ramekins in a baking pan and fill it with enough hot water to come halfway up the sides.
8. Bake for about 40 to 45 minutes, just until the custard is set but still jiggles in the center.
9. Remove the ramekins from the pan, let cool completely and refrigerate for at least 2 hours before serving.
10. Remove the custard from the fridge, 30 minutes before serving. Sprinkle about 1 teaspoon of sugar on top of each of the custard.
11. Torch method: With a torch, melt the sugar until golden color to form a crispy top. Let this sit for 2 to 3 minutes before serving.
12. Broiler method: If you don’t have a torch, place the custards under broiler checking every 15 to 20 seconds until the sugar is melted and golden in color. Let cool for few minutes before serving.

Note: I sometimes add the vanilla bean pod while heating the whipping cream to get every bit out of the beans and remove it before adding the cream to the eggs. If not, the pod can be added to your sugar jar to flavor your sugar.

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Black Forest Cake

Every year, Black Forest cake is the only cake that my husband, Yogesh request as his Birthday cake. This cake reminds him of the cake he used to eat back in Bangalore. It is very light, airy and can be very chocolaty delicious, if topped with chocolate shavings. First, I start out with a chocolate sponge cake from Joyofbaking.com, then, fill it up with some whipped cream and Morello cherries and top it up with more whip cream.  I got my cherries from Trader Joe’s.

I usually put a lot of chocolate shavings on top and side of the cake but this year, I wanted to try something new. I have always wanted to make a little forest decoration for this cake for a very long time now but couldn’t really think of what to use to make the forest trees. I was surfing around and found the technique of piping melted chocolate to create shapes and writing words. The three dimensional trees that I was planning to make didn’t exactly turn out well on the day of baking, and since I was short with time, I just piped some two dimensional trees that I found while surfing.

I usually make one batch, 2 layers cake but this year, I made two batches and created a 4 layer cake. Of course working in different batches is a little more time consuming but if you’re going to make it only once a year, it is worth every minute.

Black Forest Cake

Makes: One 2 layer cake
Preparation Time: 2 hours
Baking Time: 15 to 18 minutes

Ingredients:
Cherries:
8 ounces of Morello Cherries in syrup (1/3 of the 24 ounce bottle)
1 tablespoon Kirsch or Cherry Brandy - optional
1 teaspoon granulated white sugar

Cake:
6 large eggs – yolks and whites separated while still cold
4 ounces Hershey’s Special Dark chocolate – chopped
1/4 cup minus 1 tablespoon granulated white sugar
1/2 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar
2 tablespoons granulated white sugar
Oil spray or butter for cake pans
Flour for dusting cake pans

Whipped Cream:
1 3/4 cup heavy whipping cream
1/2 cup Mascarpone cheese
1/3 cup powdered sugar

Directions:
For Cherries:

1. Drain the cherries in a bowl, reserving the liquid. Cut the cherries in half or quarters and keep aside.
2. Add the reserved liquid along with Kirsch and sugar in a small saucepan and bring to a boil on medium heat.
3. Once boil, reduce heat to low and let simmer for about 10 to 15 minutes. The liquid will still be runny but it is ok since we will be brushing it on the sponge cake. Turn off the heat and pour this liquid over the cherries and let cool.

For Cake:

1. Preheat oven to 350 degrees F
2. While the eggs are still cold, separate the egg whites from egg yolks in two separate bowls. Cover loosely with plastic wrap and keep at room temperature for about 30 minutes.
3. Meanwhile, cut 2 circles of parchment paper to fit the bottom of a 9” round cake pan. Cut 2 additional long strips to cover the sides of the pan.
4. Take two 9” round cake pans and spray them with Pam or butter them. Line them with the precut parchment papers on bottom and sides of the pan. Spray with more Pam oil or butter them and dust with some flour. Set these aside.
5. Place chopped chocolate in a stainless steel bowl and place this over a pot of simmering water. Stir continuously until the chocolate melts and keep this aside.
6. With stand mixer or hand mixer, beat the egg yolks with 1/4 cup less 1 tablespoon sugar until light and fluffy, for about 5 minutes.  Add vanilla extract and melted chocolate and beat to combine. Keep this aside.
7. In a separate stainless steel bowl, with whisk attachment, beat the egg whites until foamy on medium low speed.
8. Add cream of tartar and beat until soft peak forms on medium high speed.
9. While continuing to beat, gradually add 2 tablespoon of sugar and beat until stiff peak forms.
10. Take small amount of egg whites and fold it into the egg yolk mixture using a rubber spatula to lighten up the batter.
11. Fold the remaining egg whites in two batches to the egg yolk mixture and fold just until incorporated. Do not over mix or the batter will deflate.
12. Divide the batter equally into the prepared cake pans. Spread evenly with the spatula.
13. Bake for about 15 to 18 minutes until the cake is puffed and lost its shine.
14. Remove from oven and place it on a wire rack to cool. Loosely cover it with a clean damp paper towel.

For Whipped Cream:

1. In a large bowl, with whisk attachment beat the heavy whipping cream and mascarpone cheese until soft peak forms.
2. Gradually add powdered sugar and continue to beat just until stiff peak forms. Be careful not to overbeat the cream. Use the cream right away.

Assembly:

1. Place a layer of cake on a platter. Brush it lightly with the liquid from the cherries. Use about 1 to 2 tablespoons of the liquid.
2. Spread some whipped cream on the cake and sprinkle the cherries.
3. Place another layer of the cake on top and brush lightly with the liquid from the cherries.
4. Spread whipped cream on top and sides of the cake, to cover the whole cake.
5. Decorate with some whole cherries and shaved dark chocolate or shapes made out of piped chocolate.

Note:

• This recipe is for 2 layer cake. For a four layer cake, double the recipe.
• To pipe chocolate, follow this method 1 for tempering chocolate. Place melted chocolate in a Ziploc bag, cut a small hole on one corner and pipe desired shapes on parchment paper. Chill in fridge for 10 to 15 minutes for chocolate to harden and is ready to use.

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Mini Cheesecakes

I was never interested in making cheesecakes in the past because it is not one of the desserts I like to eat. However, many people around me love cheesecakes. I made these mini cheesecakes for a get-together party from work and everyone seemed to love it.

I’m still new to baking cakes and desserts but I have found one very good website that I often refer to. I’ve tried few recipes and all of them have turned out pretty well so far. The only change I make to the original recipes is reducing the amount of sugar used since I do not like my deserts to be very sweet.

These mini cheesecakes are fun and easy to make and they are very adorable. I’ve made 2 batches with few different toppings but if you just choose one same topping for the whole batch, it wouldn’t be too much of work.

Mini Cheesecakes

Makes: 12
Preparation Time: 15 to 20 minutes
Baking Time: 18 to 22 minutes

Ingredients:
Crust:
1 cup (100 grams) graham cracker, original or chocolate flavor – grind into coarse crumbs
1 tablespoon granulated white sugar
4 - 5 tablespoons butter – melted

Filling:
2 - 8 ounce packages of full fat cream cheese – room temperature
2/3 cup minus 2 tablespoons granulated white sugar
1/8 teaspoon salt
2 large eggs – room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup sour cream – room temperature

Directions:

1. Preheat oven to 300 degrees F.
2. Line 12 muffin cups with paper liners and set aside.
3. In a bowl, combine graham cracker crumbs, sugar and melted butter. Divide this among the 12 muffin cups. Using the back of a cup or a glass, press the crumbs down so that they stick together and form a crust. Cover and refrigerate while preparing the filling.
4. With stand mixer or handheld mixer, beat the cream mixture on slow speed until smooth. Add sugar and salt and beat to combine, scrape down the sides as necessary.
5. Add eggs, one at a time and continue to beat until well blended. Add vanilla extract, lemon zest and sour cream and beat till combined.
6. Divide the filling equally among the prepared muffin cups.
7. Bake for 18 to 22 minutes or until firm. The center of the cheesecakes should still be a little wobbly.
8. Remove from oven and place the tray on a wire rack to cool. One cool, cover with plastic wrap and refrigerate for few hours or overnight.
9. Remove the paper liners before serving and top it up with fresh berries, dusting of cocoa powder, drizzling with berry sauce or melted chocolate. Store covered in fridge for several days.

Topping Ideas:

Dark and white chocolate topping:
1/3 cup heavy whipping cream
3 ounces Hershey’s Special Dark chocolate
1 teaspoon granulated white sugar (optional)
2 ounces white chocolate

Directions:

1. In a heavy bottom pot over low heat, combine cream, chocolate and sugar (if using), and stir until chocolate is melted and the mixture is smooth and uniform in color. Keep it aside to cool a little.
2. In a microwave safe bowl, melt white chocolate in few seconds interval stirring at every interval. Place this in a small Ziploc bag and cut off the bottom corner of the bag to create a small opening so that the chocolate can be piped onto the cheesecakes.
3. Pour a spoonful of dark chocolate mixture over the cheesecake, and pipe patterns with white chocolate. Dark chocolate mixture can also be piped to create patterns.
4. Refrigerate cheesecakes for few hours before serving. 

  

Lemon curd topping: (Adapted from JoyofBaking.com)
1 1/2 large egg
1/3 cup granulated white sugar
1/6 cup fresh lemon juice- about juice from one lemon
1 tablespoon unsalted butter –cut into small pieces and at room temperature
Zest of 1 lemon

Directions:

1. In a stainless steel bowl whisk together the egg, sugar and lemon juice until blended. Place the bowl over a pot of simmering water and cook whisking constantly until the mixture becomes thick (160 degrees F), for about 5 minutes. It will thicken more when cooled.
2. Remove from heat and strain through a fine strainer to remove any lumps. Add butter and mix till melted. Add lemon zest and mix well.
3. Cover with plastic wrap directly on the lemon curd to prevent the skin formation and let cool. Once cool, refrigerate for few hours until ready to use. The lemon curd can be refrigerated for up to a week.

 Note: I left out lemon zest in the cheesecake filling to be used with this topping.

Raspberry sauce topping
A handful of fresh raspberries
Sugar to taste

Directions:

1. Cook raspberries and sugar in a small pot over medium heat until raspberries are broken down. Cook until desire consistency. Strain through a strainer to remove seeds. Let cool before using.
2. Spoon over or pipe the sauce over the cheesecakes.

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