I haven't been able to cook much since I've been back in the States, mostly because my parents are so good in the kitchen I can't compete. But after finally getting the power turned back on, I was ready to mess up the kitchen in time for Mom and Dad's return from a weekend away :) First on order is a Fresh Cream Cheesecake with Summer Berry Sauce that I made for Easter which ended up being not only one of the coolest things I've had the pleasure of making, but one of the most delicious! In a nutshell, it is a light, almost mousse-like cheesecake without any crust (my fav way) that has hints of lime and vanilla, with its creaminess being cut through with a fresh berry sauce full of blueberries, strawberries and raspberries. Once you get your head around the process, this is actually an incredibly easy dessert...
Check out the full recipe here.
A couple of notes:
- This is the best zester out there. Get one. It's a staple. (But please be careful, it is deceptively sharp.)
- The easiest and fastest way to juice a lemon or lime.
- Make sure to FOLD the two mixtures together. Do not stir them...it won't have the light texture that it needs to!
This really is one of my fav recipes, so please enjoy and let me know if you try it!