A Very Raspberry Cheesecake
and creamy raspberry ice cream
It’s not even close to raspberry season in the US but I’ve had such a good grocery store (imported) haul over the past two months that some pink stuff needed to happen. That said, these recipes can very happily use frozen raspberries, mostly the fresh were used for topping and photographing ;-)
new on bbs
Creamy custard based ice cream that doesn’t skimp on the berries so you still get that signature tart-berry taste.
I love a lemon muffin but a few years back my countertops were overflowing with oranges so I made these olive oil based ones. They were an instant hit with readers: super soft and very orange forward. You can use any orange.
Lots, lots of chocolate (cocoa powder, choc chips, a choc spread to top) but also kind of light for the morning with kefir, olive oil and if you want, oat flour.
Double raspberry actually, there’s a lemon raspberry curd in the middle and a raspberry meringue (YES it tastes like berry!) all on a lemon shortbread crust. I love these bars so much and get complimented on them often.
p.s. if you make the ice cream you have leftover egg whites, you can increase the meringue to use 4 whites and add another quarter cup of sugar so it evens out nicely ;D
reader review 🥰
“My bf and I made these last night and aside from us underbaking them (totally our fault) , they turned out amazing. The dough is incredibly soft with the roux and the lemon flavor is incredibly intense. 10/10 would make these again. If you don’t have a kitchen aid, the dough is very hard to knead though, as it is so “wet”. I had to add more flour, but that worked really well. Thank You Sam, you are my fave instagram baker” - Carmen
reads & notes
“In the midst of human misery and crisis, a series of other tragedies have unfolded as families are forced to destroy their trees in order to have firewood for survival. To have to destroy one’s own olive trees, one of the most enduring symbols of Palestine, is a wound that cuts deep and has left different-shaped scars in the hearts of the people…”- The olive tree, symbol of Palestine and mute victim of Israel’s war on Gaza, Aljazeera.
“It takes seven to 10 years to develop and release a new corn variety. But we know that as a result of climate change, the depletion of aquifers, changes in policies and commodity prices, the environment seven to 10 years from now is going to be very different. And we really have no way of predicting what are the varieties that should be developed today to meet those challenges then.” - The Foods the World Will Lose to Climate Change, Wired.
This is from a few years back but still applies, and I think everyone should read it: How to Read a Recipe, Vox.
Just gorgeous! Blood orange povitica from Heather at YouthSweets: an enriched bread swirled with orange cinnamon and pecan.
A note on olive oil (if you’re making either of those muffins above): you won’t taste it much in the chocolate muffins but you likely will in the orange muffins…. so choose an oil you like! If you like some evoo, opt for something that isn’t too strong flavored or just sub with a mild avocado oil if you prefer no flavor at all.
and for members =)
A Very Raspberry Cheesecake
I made this for our thanksgiving dinner last year (two months ago actually) and we looooved it. I figured, with pink month around the corner you might want to make it too. It’s inspired by my lemon curd cheesecake but made entirely with raspberries (no lemon): there’s a from scratch pure raspberry curd recipe you’ll make ahead of time, then add it to the cheesecake filling itself, and once it’s baked, add the rest on top. This way we’re ensuring to get a 100% punch of raspberry flavor in every single bite.