Chocolate Raspberry Cheesecake
Using Gourmet’s New York cheesecake recipe as a base, I added raspberry preserves and chocolate chips, and smashed up some Oreos with butter for a crust. The flavor balance between sweet, tangy, and creamy was exactly as I had hoped it would be, and I’m sure if I had actually followed all the directions it would have been perfect. Being impatient, I didn’t let it cool completely and then didn’t chill it long enough, so the center of the cake never set. Next time I make cheesecake, I’ll start the day before I plan on eating it, just to be safe. But honestly, this was good enough that I didn’t mind eating it with a spoon.