Sorta Cheesecake

Cherries and raspberries are ripe in the fields here in the southern Willamette Valley 












Following family tradition, my daughter and I took to the local fruit farm to pick raspberries, sweet cherries and enough sour cherries to make eight pies, (my favorite).   I love this time of year!

After a hard day in the fields, a light and fluffy dessert was in order.  

Can't see all the layers - but they're there.



Sorta Cheesecake 

Recipe from Girl Meets Farm


6 servings



Pistachio crust


In food processor:


1 cup Toasted/roasted nuts (I had roasted salted pistachios on hand so skipped the kosher salt.)

1/4 cup sugar

Pinch kosher salt

Blend until it forms a coarse crumb. 

Add 3 Tbl butter

Pulse until butter dispersed

Place in dessert glasses. Tamp down crust.


Cheesecake filling

1/2 block softened cream cheese

1/4 cup Powdered sugar

Pinch kosher salt

 1 Tsp vanilla extract

1 tsp almond extract

Whip together

1/2 cup yogurt, fold with cream cheese mixture.


Whip 1/2 cup heavy cream mix to peaks

Pipe into serving glasses


Refrig 1 hour


Raspberry topping

1 pint 

Juice 1/2 lemon

Add sugar, stir, let macerate (this step makes the raspberry flavor really POP.


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