Sunday, November 23, 2014

Bring me NO Flowers...... Raspberry Cheesecakes for your Thanksgiving Hostess

With Thanksgiving fast approaching I thought I'd give a quick reminder that if you are a lucky guest at someone's table this your hostess a favor and do NOT bring flowers!
You see, if you arrive with fresh flowers, your hostess has to stop what she is doing, find a vase and arrange the flowers and figure out where to put them.  She probably already has a centerpiece for the table and the house decorated so there just might not be a space to showcase your lovely thought!

You don't want to show up empty handed and there are a number of little lovelies you can bring. A small gift of guest soaps, especially if they are personalized, a lovely book centered on the hostesses hobbies, a scented candle, a bag of FRESHLY GROUND coffee or  something special for breakfast. If you bring these little treasures just make sure you wrap them and attach a note stating that it is to be opened only in the morning.

16 oz cream cheese
1 c sugar divided
 1/2 t. vanilla
2 eggs
1/2 c Greek yogurt
1 c frozen raspberries thawed
4 T. lemon juice divided
1/2 cup raspberry jelly
12 Oreos
Pre heat oven to 350
With an electric mixer blend together the cream cheese, vanilla, 1/2 c. sugar, yogurt, 2 T. lemon juice and eggs.
Line muffin tins with cupcake papers or coat with nonstick spray.
Place one Oreo in the bottom of each muffin tin.
Pour cheesecake batter into the 12 muffin tins 3/4 full.
Combine in a small sauce pan on medium heat the remaining lemon juice, thawed raspberries with the juice and raspberry jelly until jelly is melted and juice is reduced by half.
Press this mixture through a sieve to eliminate the seeds.
Spoon the raspberry sauce over the cheesecake and swirl into the batter with a knife.
Bake for 30 minutes.
Cool to room temp then chill in fridge for 1 hour.

 If using fresh raspberries reserve four to five whole raspberries for the top of each cheesecake!

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