Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, June 16, 2011

Cheesecake is a weakness for me.  I love cheesecake. I could sit in cheesecake. I have a plethora of cheesecake recipes. Let's shout it from the rooftops: VIVA LA CHEESECAKE!!! Creamy, dreamy, smooth and delicious. There's just nothing like it. I don't have words for this one. Well, I have one word. OHMYSTARSANDGARTERS!!! Make it. Make it today. Make it today and become a hero in your family's eyes.

White Chocolate 
Raspberry Cheesecake



1 ½ cups flour
½ cup sugar
½ cup (1 stick) butter
½ cup finely chopped macadamia nuts – toasted
4 1-ounce squares white baking chocolate – grated
1 egg – beaten

Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts, chocolate and egg. Mix well then press onto the bottom and up the sides (about 1 inch or so) of a greased 9-inch springform pan. Chill.


8 1-ounce squares white baking chocolate – chopped
1/3 cup heavy cream
1 tablespoon vanilla
3 8-ounce packages cream cheese – softened
1 14-ounce can sweetened condensed milk
3 eggs
Raspberries – fresh or frozen

Heat heavy cream in a small saucepan over medium heat. Do not boil. Add chopped chocolate and allow to set for about 10 minutes. Stir to melt chocolate and combine. Add vanilla. Keep warm.

Combine cream cheese and sweetened condensed milk, mixing at medium speed until well blended. Add the eggs, one at a time. Stir in chocolate mixture. Mix well.

Sprinkle raspberries over chilled crust to cover. Pour cheesecake mixture over raspberries. Bake at 325 degrees for 1 hour and 20 minutes or until no longer “jiggly” in the middle. Loosen cake from rim of pan. Cool before removing rim. Chill and garnish with more raspberries.

Here's EVERYTHING you need 
for the cheesecake AND the crust.

Cut the butter into the sugar and flour.

Work it until it looks like coarse crumbs.

Then add the toasted nuts, chopped 
chocolate and the egg.

Mix it well....

...then press it into a springform pan.

Heat the cream then add the chopped chocolate.

Stir in the vanilla and keep warm.

Combine the cream cheese and 
sweetened condensed milk.

Add the eggs.

Pour the warm cream/chocolate 
mixture into the cream cheese mixture.

Fold together.

Sprinkle raspberries over the crust.

Then pour the filling over the raspberries.

This step is optional. I warmed some 
raspberry sauce and drizzled it over the filling.

Then swirled it through.

Bake it up!! Enjoy!!