Wednesday 18 June 2014

Hungarian Raspberry Cheesecake!

Guest post- My daughter-in-law Eva, is a mommy, a part time blogger, a crafter, sewist, a full time Microsoft employee.......and multiple other talents and jobs. Somehow she does it, I am not sure how! We have enjoyed cooking together multiple times, planned events together and shared some real laughs. I invited her to guest post while I am on my dream vacation and I was delighted when she agreed. She hasn't blogged in quite some time, but, her blog is still on the internet and has some interesting crafts and great recipes. Please have a look! Who knows maybe she will get the bug again to rejoin the blog world!! In the mean time please enjoy her guest post!!

Just in time for the 4th of July holiday in the USA, this would be a perfect addition to your family/friend barbeque.

Hungarian Raspberry Cheesecake
Eva Kapitany Grant

If you’ve been to the farmers market lately, you’ll notice the abundance of raspberries. Beautiful red and ripe, waiting to be added to your favorite granola yogurt breakfast or muffins. How about a cheesecake? Not the typical New York Style but rather a moist and airy version that is quick to make and a masterpiece in the center of a dessert table. As an alternative you can also make this with blueberries.

What you’ll need: 

3 eggs

1 cup of sugar

Pinch of salt

8 oz pack of cream cheese at room temperature

3 teaspoons of lemon juice

½ cup flour

1 ¼ teaspoon backing powder

6 oz package of fresh raspberries

Preheat oven to 350 degrees.

1.      Cream together the cream cheese and lemon juice

2.      In a separate mixing bowl, cream together eggs with the sugar until fluffy and light.

3.      Combine both mixtures until well mixed.

4.      Slowly add the flour/baking powder mixture to the wet mixture. 

5.      Pour combined mixture into a floured spring form.  

6.      Sprinkle the raspberries with a dust of flower which will aid in preventing them from sinking in the cake to much to the bottom. 

7.      Add the raspberries to the top of the batter and put into oven on 3rd rack. Bake at 350 degrees for 30 – 35 minutes.

8.      When done, let cool and sprinkle with powdered sugar.


We are still off enjoying our life long dream holiday! Thank you Eva for giving us such a delicious dessert that is perfect for the upcoming holiday!!

1 comment:

  1. Hi Emilie! I am on holiday for another week. I will take a look when I get back. Thank you for the invite! I will invite you to visit my Facebook page "Sew whats cooking with Joan", I have over 70,000 likes. Thanks for commenting! Cheers! JJ


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