A Reason to Celebrate

By Britt Allgood

Celebrations are held for many different occasions - holidays, weddings, promotions, anniversaries, and one that is near and dear to me, birthdays. As far back as my college days, when money was tight, I would bake a cake, pie, or cookies for friends and family on their birthday.

I’ve continued that tradition into my professional career. My team appreciates that I celebrate their special day and that I won’t hesitate to prepare or bake something a bit out of the ordinary. Recently, I was a bit stumped by a friend's request; cheesecake. Of all the things I have baked in my life, I had never made a “proper” cheesecake.

My brother, a professional chef, my Aunt Pat, and my mother when she was alive, are/were the true bakers in the family. They have all made a beautiful and delicious cheesecake - I had a high bar to reach. One of the reasons I have never made one just for myself is because cheesecake is rich and filling. It would take me weeks to consume a whole cheesecake unless I froze part of it, or made mini ones.

Pie Crust

Cheesecake filling

I did a bit of research and found a good recipe from Ina Garten also known as the Barefoot Contessa. After gathering all my ingredients and allowing them to come to room temperature, I made my first cheesecake. My friends are partial to raspberries so that was my topping of choice. I’m taking it to them in a few minutes (and I hope it tastes as good as it looks).

In case you’re cooking for someone who isn’t a fan of cheesecake, I’ve also included a delicious French Chocolate Mousse recipe.

In this time of pandemic and military aggression in Europe, remember to take the time to celebrate those you love every day. Maybe with a really delicious cheesecake!

P.S. The cheesecake tasted really good!

Raspberry Cheesecake

Courtesy of Ina Garten

Total time 14 hours; 30 min prep, 1.5 hours cooking

Serves 12

Ingredients Crust:

1 ½ cups graham cracker crumbs (10 crackers) 1 TBSP sugar 6 TBSP melted unsalted butter

Filling:

2 ½ LBS cream cheese at room temperature

1 ½ cups sugar

5 whole extra-large eggs at room temperature

2 extra-large egg yolks at room temperature

¼ cup sour cream

1 TBSP grated lemon zest

1 ½ tsp pure vanilla extract

Topping:

1 cup red jelly (not jam) such as raspberry, currant or strawberry

3 half pints fresh raspberries

Preheat oven to 350° F.

Make the crust by combining the crackers, sugar, and melted butter until moistened. Pour into a 9 inch spring-form pan and using your hands press into the bottom and about 1 inch up the sides. Bake for 8 minutes (set a timer). Cool to room temperature.

Increase the temperature in the oven to 450° F.

Make the filling by creaming the cream cheese with the sugar in the bowl of an electric mixer with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into cooled crust. Bake for 15 minutes (set a timer). Turn the oven temperature down to 225° F and bake for another 1 hour and 15 minutes (set a timer). The cake will not be completely set in the center. Leaving the cheesecake in the oven, turn off the oven and open the door for 30 minutes (set a timer). Take the cake out of the oven and allow to sit at room temperature for 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the spring-form pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the spring-form pan for serving.

Make the topping by melting the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

French Chocolate Mousse

6 oz semisweet baking chocolate, chopped

3 tablespoons unsalted butter, softened

3 eggs, separate the yolks from the whites and save both

½ teaspoon cream of tartar

¼ cup plus

2 tablespoons sugar

½ cup heavy cream, cold

½ teaspoon vanilla extract

Whipped cream and chocolate shavings for garnish

Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double bowler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.

In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually add in ¼ cup sugar and continue beating until stiff peaks form.

In yet another bowl, beat the heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not to over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

TIP: If you are not sure how to fold something in check YouTube How to fold ingredients for baking. It’s easier to show you than to try and explain it.

RAW EGG Warning. 