This month's What's Baking theme, hosted by Lindsey at Our Share of the Harvest, was Something Local. I wasn't quite sure what that meant at first, but Lindsey was kind enough to explain that we just had to use some ingredient (or ingredients) that are produced or grown locally. Easy enough, right? Hmm...not so much for me. But I enlisted the help of a friend, who directed me towards Fischer and Weiser's Roasted Raspberry & Chipotle Sauce (produced in Fredericksburg, TX) - and what better way to incorporate that than in a cheesecake?!?!
I was a little cautious, as we have had some brownies with ancho chiles delivered to our office before and everyone hated them, so I didn't want to let the chipotle flavor overrun the rest. Somehow I was successful! The creaminess of the cheesecake combined with the lemon frosting were enough to offset the spiciness of the chipotle, and the flavors all meshed very well together! Everyone at work loved it, and I had fun experimenting with this new recipe!
Roasted Raspberry & Chipotle Cheesecake with Lemon Glaze A Sweet Beginnings' Original Recipe
6 tablespoons unsalted butter
1/2 cups graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
12 ounces cream cheese, softened
4 ounces (1/2 cup) sour cream
3/4 cup sugar
1 teaspoon vanilla
½ cup raspberry chipotle sauce
1 cup sour cream
1/4 cup confectioner's sugar
1 Tbsp Lemon zest
1 Tbsp lemon juice
1. Mix crust ingredients together and press evenly into the bottom of a 9 in spring-form pan. Refrigerate while preparing the filling.
2. In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
3. Pour the filling into the crust. With a spoon, drip raspberry chipotle sauce in circles all over the top of the cheesecake, then use a toothpick to swirl the sauce into the cheesecake (in a pretty design if you’d like.)
4. Bake for 45 minutes at 350 degrees. Remove from the oven and let cool.
5. Mix icing ingredients together, and spread on top of the cheesecake once cooled.