We still have lots of raspberries left in the freezer and our kids continue to pick more and bring them home.  Well, at least what’s left over after they’ve eaten most of them!
I was working in my office yesterday and suddenly smelled something wonderful. Â After a few minutes, I recognized the smell of graham crackers and butter, and cream cheese!
My wife Jenn was working away on a cheesecake, my all-time favorite dessert. Â And not just a plain cheesecake either, but a Mountain Raspberry Cheese Cake!
Here’s the recipe Jenn wrote up for you:
Mountain Raspberry Cheesecake Recipe
First, you make the crust:
Crust:
- 1 ½ cups of crushed graham crackers *
- 4 tablespoons of unsalted butter melted
- ¼ cup of sugar
I combined the melted butter and the sugar then added in the crushed graham crackers. Â Firmly pressing the crumbs to the bottom of the cake pan and up part of the way on the sides.
Next, I mixed up the cheesecake filling:
Cheesecake filling:
- 2 – 8oz cream cheese
- ½ teaspoon vanilla
- ½ cup of sugar
- 2 eggs
Mix the above ingredients in order. Â Then pour into the crust.
 
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And now the best part, the raspberry sauce made from raspberries picked from around our house!
Raspberry sauce:
- 2 pints raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- Add ½ to 1 teaspoon of cornstarch just to make it a little thicker
I take about 1-2 tablespoons and drizzle on top of the cheesecake filling saving the rest for after the cheesecake is ready to serve.
Cook the cheesecake at 350 degrees for 30-40 minutes.  Let cool and refrigerate for several hours (best if over night, but I know my guys won’t wait that long) then serve. Â
Thanks to our oldest son for his kind donation of the graham crackers.  Poor guy was going to have a cookout with some friends and wanted to make smores.  Sadly, it rained, and we couldn’t let them go to waste, now could we!
If you try out our Mountain Raspberry Cheesecake recipe, let us know what you think!  Not sure how to tell raspberries from blackberries, this article explains how.
