Raspberries are in season and this recipe is delicious. It consists of a brownie base, then cheese cake filling, topped with raspberries in a sauce.
Oven 350º
Grease 9" x 13" pan
Mix together well:
1 cup oil
4 eggs
1 tsp. vanilla
Stir in just til moist:
2 c. sugar
1 1/3 c. flour
1/2 c. cocoa
1 tsp. salt
Pour into prepared pan and bake for about 35 minutes. Top should have a crust.
Top immediately with Cheesecake filling:
Beat 2-8 oz. cream cheese (room temperature)
1 c. sugar
1/4 c. milk
1 1/2 tsp. vanilla
2 eggs
Bake at 325º for 35 minutes. Top should be starting to turn golden.
Let cool slightly while making the Raspberry Sauce. Raspberries maybe fresh or frozen.
Crush 1/2 c. berries in a small saucepan.
Add: 1/2 c. water, 2 Tbsp. cornstarch, 1 Tbsp fructose (or 2 Tbsp. sugar)
Heat, stirring constantly over low heat until sauce thickens and clears.
Stir in 1 1/2 c. raspberries.
Top cheese layer. Refrigerate.
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