Just before Thanksgiving, Andrew heard from a friend from his college days requesting a dessert recipe using raspberries. Well it took all of two minutes to remember a spectacular cheesecake he made earlier in the season. But why it has never made an appearance on these pages is a bit of a puzzle. The cake is the essence of what a truly great cheesecake should taste like--extremely, densely creamy with that wonderful tang from the touch of sour cream that’s added to the batter. But in this version there’s so much more...a pistachio-flavored graham cracker crust, more pistachios ringing the cake and topping the whole thing off, a layer of brilliant red raspberries. In planning our offerings for the dash from Thanksgiving to Christmas, I wanted to give our readers some easy weeknight meals and also to give some ideas for fantastic desserts for all the entertaining that happens this season. It was a no-brainer to include this phenomenal cake because it even looks like Christmas with it’s red and green coloration. Raspberries, while hardly in season, are one of those fruits that are increasingly found year ‘round so it shouldn’t be too difficult to pull off this. And oh what a response you can expect when the first bite puts everyone’s taste buds into high gear. And the surprising thing is Andrew says it's not at all hard to make, it just looks it!
Paris Booksigning, Sunday – November 30th - A booksigning for My Paris Kitchen at WHSmith bookstore in Paris!
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