Tomorrow is my husband’s birthday, and of course you know that we must have cheesecake. Again. That said, he jumped the gun and decided to make cheesecake a couple of weeks ago (this post is slightly late).
This time, for round two, he decided to layer it. Chocolate on the bottom and plain on top. I decided it would be even prettier with some raspberry sauce.
- 1/2 pkg. frozen raspberries, thawed
- 1/4 cup sugar
- 2 cups water
- 2 Tbsp. corn starch
Whisk together the water, sugar, and cornstarch in a saucepan, then add the raspberries. Stir the mixture on medium heat for several minutes until it thickens and gets to the consistency you prefer.
Let the sauce cool a bit, then serve over a slice of vegan chocolate cheesecake.
The vegan cheesecake he made a few months ago was solid chocolate. Very rich and decadent. But I have to say that this cheesecake was even better. The plain creamy top complimented the chocolate bottom and made it so the chocolate wasn’t quite so strong. The raspberry sauce gave it a nice, opposing, fresh flavor.
And yes, I’ve made yet another cheesecake tonight for his birthday tomorrow – and it’s different from these two variations. I have a feeling it’s going to be even better and you’ll be very jealous. Stay tuned. :)