Hi hi! Mary Ellen from @milknhoneynutrition here 👋 taking over the @red_raspberries account today to show you all of my favorite ways to use frozen raspberries during the holidays ❤️ With their bright and beautiful red color, and year-round availability, they’re perfect for everything from desserts to breakfast to dinner staples. First up: A Classic (and simple) Raspberry Cheesecake:
Here’s what you’ll need:
3 cups graham cracker crumbs
1 stick (8 Tbsp) butter, melted
3 (8oz.) packages cream cheese
1 cup coconut sugar
1 1/2 cups plain greek yogurt
2 tsp vanilla extract
1 cup frozen raspberries, partially thawed
Preheat your oven to 325 degrees. Wrap a spring form pan in several layers of foil.
To make crust:
Mix the melted butter and graham cracker crumbs until the mixture resembles wet sand. Press it into the foil-wrapped pan. You can press the crust mixture on the bottom only or up the sides too. Set the pan aside.
To make filling:
Have all your ingredients at room temperature. Using the whisk attachment of a stand mixer, beat the cream cheese and coconut sugar until fluffy. Add the eggs one at a time and beat. Add yogurt and vanilla extract. Then mix 1/2 of the frozen raspberries into the batter by hand. Pour the batter into your crust.
Add the second 1/2 of the frozen raspberries on top of the batter in the pan and lightly swirl them around the top, gently mixing them into the batter. (Note: you don’t have to do it this way, but it does make a pretty design on top. If you don’t care about that, you can just mix them all in at one time before pouring the batter in.) Place the cheesecake pan inside of a larger pan. Add water to the larger pan until it is about half way up the side of your cheesecake pan. (This is called a water bath and will help ensure the sides of the cheesecake maintain a constant temperature while baking.) Bake for 90 minutes or until set, but it still jiggles slightly. Remove it from the oven and out of the water bath. Let it cool to room temperature. Once cooled, place the cheesecake in the refrigerator or freezer. Cheesecake is good in the fridge for one week and in the freezer for one month ❤️ #milknhoneynutrition