This White Chocolate Raspberry Swirl Cheesecake is not only gorgeous but absolutely scrumptious. A food blogger friend told me she thought her mom made the best cheesecake until she tried this one. How’s that for an endorsement??!
Raspberry Swirl Cheesecake
We were invited to a dear friend’s house for dinner. Six of us, the wives all foodies, would pitch in to complete the menu. I would make dessert, natch! One of the husbands has made it known how much he loves cheesecake, so my wheels started turning. I had printed off this recipe in 2005, so it was high time I gave it a shot, with some major tweaks, of course
When it comes to grilling, we usually toss burgers or a simple marinated flank steak or chicken on our Big Green Egg. For a change of pace, I decided to make a Grilled Blueberry Cobbler instead of baking it in the oven.
Grilled Blueberry Cobbler
The hubby is in charge of grilling most nights. But when it comes to barbecuing a dessert, that’s my territory! I dusted off my cast iron skillet and filled it with a mixture of plump, juicy blueberries, sugar, cornstarch, and a touch of cinnamon. I also tossed in some lemon zest and lemon juice to balance the sweetness. A biscuit dough was dolloped over the top for that classic cobbled presentation. The fire was hot, hot, hot and I adjusted the vents to keep the temperature between 350º and 400º to the best of my ability. After 20 minutes the filling was bubbling like crazy, so again, I toned down the heat and gave it 10 more minutes till the biscuits were golden
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