Summer is just around the corner and I’m off to Connecticut for the long weekend. I have to work out, pack, and somehow Chris and I need to find a little time to run over to the UPS store this morning to pick up boxes for the move next Saturday (off to Cambridge we go). We’ll also be attending a surprise birthday party for Chris’s grandmother tonight. After some serious thought about what I should bring I decided to bake a Raspberry Swirl Cheesecake.
The bright red swirls were so pretty before I baked the cheesecake, but then I had to leave it in the oven for an extra 10 minutes (so the middle would set properly) and the top cracked. Grrr! It’s totally my own fault though. I should have followed Martha’s instruction to bake the cake in a warm water bath (but it was 10 PM and I was lazy/tired/overconfident). Honestly though, I added a pretty fresh berry garnish around the top and I highly doubt anyone will notice or care. Cheesecake is cheesecake; which means it’s awesome no matter how it looks. Enjoy!
 Bash |
 Press |
 Mix |
 Puree |
 Pour |
 Drop |
 Swirl |
 Serve – Oh La La! |
