On a whim I created this version of my New York Style Raw Cheesecake and covered it in a raspberry glaze. This is an early run recipe, so you may have other techniques for accomplishing what I'm presenting to you here and I may have further discoveries later on. I'm pretty happy with the results so far, but open to all your wonderful suggestions!
The first time I made it, I swirled the raspberry glaze on top of the cheesecake batter with a toothpick and then froze it. It tasted great but didn't look as dramatic as the second version you see in the pictures, where I poured the glaze over the frozen cake. Both work, so up to you. Because the top of the cheesecake almost looks like a rose once it's frozen, pouring the raspberry glaze on top makes it look a bit like a rose. I know, sappy. Just in time for Valentine's Day.
I celebrate love as often as possible, and I use the word "love" frequently, which I've come to accept as one of my vocabulary building blocks. I recently discovered a poet, Nikki Giovanni, and today I share with you "I Wrote a Good Omelet" to celebrate the full-hearted, light-headed feeling of love.
I Wrote a Good Omelet
I wrote a good omelet... and ate
a hot poem... after loving you
Buttoned my car... and drove my
coat home... in the rain...
after loving you
I goed on red... and stopped on
green... floating somewhere in between...
being here and being there...
after loving you
I rolled my bed... turned down
my hair... slightly
confused but... I don't care...
Laid out my teeth... and gargled my
gown... then I stood
...and laid me down...
To sleep...
after loving you
-Nikki Giovanni
Shawn says
Hi Erica, I want to use an 11” springform pan for this. Should I just double the recipe? Both for the crust and the cheesecake? I’m also going to use blueberries instead. Thanks for your advice!
Erica says
Hi Shawn, yes, I would double the recipe with an 11-inch springform. Or, at least make 1.5 times the recipe. You can use the setting in the recipe format. Love the idea of blueberries!
Valentina says
I'm a little confused. Is there any honey or maple syrup in the crust? It doesn't say so in the ingredients but the first step says: In a mixing bowl blend the flour and salt with a fork, then add the maple syrup or honey and coconut oil and blend with a fork until it forms into crumbly dough.
This looks really good and I am planning to make it for myself for my birthday 🙂
Erica says
Thanks for calling this out, Valentia! I just added the amount of maple syrup or honey. Happy birthday!
Folien says
It looks so delicious, I'll try it too.
Erica says
It is! 🙂
FitGAG says
I'm excited to give it a go... Your dishes are always easy to make and delicious! You are my go-to person for our diet's special events... But I'll be saving your recipes for future use since they're so delicious!
Erica says
Thank you! Funny, that's what started me, my son wasn't able to eat cake and I wanted to create treats he could have 🙂
Isaac Robertson says
I am a big fan of no-bake desserts, but they can sometimes be too sweet for my taste. When I saw this recipe, I was really skeptical because of the addition of raspberry preserves. But it turned out to be amazing! One of the best Raspberry Glazed Cheesecake recipes I've ever tried!
Erica says
Yay! So great to hear 🙂