Month: August 2012

An experiment with Honey, Raspberries, and Cream Cheese

Posted on Updated on


Alright so this isn’t all that much of an experiment, but I’m doing this in a different way.  But what I wanted to do is try to make some mini cheesecakes and clean out the pantry at the same time.  I had a bunch of cream cheese in the fridge, but not enough to make a whole cheesecake; I had some raspberry coulis left over from the Marquis Roulade I made a few weeks ago; and there was some honey that I was just tired of looking at.  Throw in some graham crackers and some frozen raspberries and it all made sense.

Definitely looked better with the pink liners

Actually there is a little bit of an experiment going on here.  Instead of making the filling using a stand mixer, I tried to make everything in the blender.  I was thinking to myself that this should work, in theory.  It actually didn’t work out too bad.  There was a little bit of work trying to get the blender going at first, but the batter was very smooth.  Doubt that I could do this for a full cheesecake recipe though — my blender is too small.

There were really stuck in there. So use liners!

It’s hard to figure out a recipe here.  Like I’ve said before, I do have a specific formula for cheesecakes that I like to follow, so I just used that as a guide.  I cut down a graham cracker crust recipe in half which I just sprinkled on the bottom of the tins or cupcake papers.  My serious recommendation that I have for a recipe like this is to definitely use paper liners.  One of the pans that I used is non-stick which I also generously sprayed with cooking spray — I still had to dig the cheesecakes out with a fork and spoon.  Here’s what you need:

For the crust:

  • 6 graham crackers
  • 1/4 c. sugar
  • 1/4 c. butter, melted

Pulse the crackers and sugar in a food processor until fine crumbs.  Mix in butter and set aside.

For the filling:

  • 3 8-oz. packages cream cheese
  • 3 eggs
  • 3/4 c. honey
  • about 4 oz. frozen raspberries
  • raspberry coulis

1.  Preheat oven to 350 degrees F.  Line standard cupcake pans with liners.

2.  Throw the cream cheese, eggs, and honey in a blender.  Or you could beat the cream cheese in a stand mixer until smooth.  Add the honey and combine.  Then add the eggs one at a time, scraping down the sides after each addition.  (See!  Using the blender is easier).

3.  Place a couple of tablespoons of the crust mixture on the bottom of each cupcake liner.  Lightly press down and place 1-2 of the frozen raspberries on the bottom.  Fill about halfway with the cheesecake batter.  Add about 1 t. of the coulis and carefully fill the liner about 2/3 full.

4.  Bake in the over for about 30 – 45 minutes, until the middle is set.  Allow to cool in the pan for about 10 minutes.  Remove from the pan and cool completely.

Random Foodie Funnies

Posted on Updated on


It could just be me, but I need a break from the Olympics.  So instead I’m up watching the NASA channel on updates about the Mars Rover, well that and reruns of Futurama.  I guess I need to feed my inner nerd.  Sure I could be studying up on Policies and Procedures, but science is important.

And as another break from the Olympics I thought I’d just post some random things that I find funny that are food related.  I was thinking about trying to make this a regular feature, but that requires extra work that is difficult right now with all the training and studying I have to do.  Hell, I can’t even keep up with my regular blogging duties.

Anyhoo, I thought this was funny.  It was making the rounds a little bit ago along all the Interwebs, so I’m a little late with this one.  I have no idea on the source, but if anyone knows, drop me a line.

You cannot argue with the accuracy and validity of this interpretation of data