Maryland has felt like Phoenix this week, right up until the storm that nailed parts of the area Friday night. There are still thousands of people without power and in some cases homes due to the high winds that toppled power lines and trees. Unreal. With the heat index in the 100’s, it was a great time to have my nose buried in a book or 10 (easy to do with a Kindle). The dogs totally agreed with that sentiment and kept me company, happy in the ac. I did fix a new recipe from Bon Appetite, a light and fluffy cheesecake that will quickly become a favorite desert of yours as it did mine. Yes, a fluffy cheesecake! So look for the recipe after the week’s review schedule:
Monday: A Self Portrait by JP Bowie
Tuesday: Dance with the Devil by Megan Derr
Wednesday: Hawaiian Gothic by Heidi Belleau and Violetta Vane*
Thursday: Lessons in Power, Cambridge Fellows #5 by Charlie Cochrane
Friday: The Wizard and the Werewolf by Amber Kell
Saturday: The Lonely War by Alan Chin
So you say you need a little something to go with a glass of Pinot Grigio and a good book? Here is a recipe you must make courtesy of Bon Appetite Magazine, we ate ours right down to the last little crumb:
Cheesecake with Ginger-Lime Candied Raspberries:
Shortbread Crust Ingredients:
Nonstick vegetable oil spray
1 cup shortbread cookie crumbs made from 6 oz. shortbread cookies (such as Walkers), finely ground in a food processor
2 tablespoons unsalted butter, melted
Pinch of fine sea salt
1 teaspoon unflavored gelatin2/3 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, room temperaturePinch of fine sea salt
10 ounces cream cheese, cut into 10 pieces, room temperature
1/4 cup crème fraîche or sour cream
1/4 cup fresh orange juice
1 tablespoon fresh lime juice
1 cup heavy cream, beaten to soft peaks
Ginger-Lime Candied Raspberries
1 6-oz. container fresh raspberries
1/4 cup sugar
1 tablespoon minced peeled ginger
1 tablespoon thinly sliced fresh mint leaves plus more for garnish
1 teaspoon fresh lime juice
Lightly coat an 8x8x2″ baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
Place 2 Tbsp. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in crème fraîche, orange juice, and lime juice.
Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture over crust; smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
Ginger-Lime Candied Raspberries
Cook first 3 ingredients, 1 Tbsp. mint, lime juice, and 1 Tbsp. water in a small saucepan over low heat until raspberries are soft and juices are released, 2-3 minutes. Transfer to a small bowl. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.
Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.