Cheesecake, yum!

So this weekend I had the honor of attending a fabulous wedding at silver falls. For those of you who haven’t been there, it’s a classic Oregon spot loaded with trees and mountains and open meadows. Veva & Oliver had such a beautiful ceremony (and after party!), they also had a brilliant idea to ask their guests to each bring a pie! What a great thing! Needless to say I got into it and tried out a new recipe. This was the result

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Raspberry Cheesecake!! Ooh la la!
I used the recipe from the one and only miss Martha Stewart http://www.marthastewart.com/340227/raspberry-swirl-cheesecake
The best thing is getting a good recipe that has few ingredients, making it easier to swap for gf substitutes or eliminating them all together. For this recipe I used a springform pan and did NOT make a crust. When cheesecake sets right it has a crust like firmness so you don’t miss it. Besides that I just made sure to read the labels of my vanilla and cream cheese. One tip for this is the roasting pan. You cover the springform in aluminum foil and set it into a roasting pan that then you fill half way with boiling water. Make sure your pan is BIG! It will make it easier to ladle the water into.
The cake was a hit, hopefully you will like it too!

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