When we moved to Clucky Dickens Farm last Christmas, we knew there was a raspberry patch, but we weren't sure what would come of it. How big was it? Would it produce?
Oh, gosh...has it ever produced! In the last couple weeks we've picked almost 50 pints of raspberries. Big fat ones, too...not the itty bitty wild ones.
So what do we do with all those raspberries?
Well, we can make raspberry jam...
...which I recently wrote about at Grit.com.
We can freeze them for later...
...which I wrote about here.
But my favorite thing to do with raspberries is...
...dump them over cheesecake.
Oh. My. Yum.
2 - 8 oz packages of cream cheese, softened
2/3 cup sugar
2 cups sour cream
4 tsp. vanilla
2 - 8 oz containers Cool Whip, thawed
2 - 9 inch graham cracker pie crusts or one recipe for 9x13 pie crust
(Note - we do not bake our graham cracker pie crust.)
In a large bowl, beat the cream cheese until smooth. Add the sugar, sour cream, and vanilla, beating after each addition. Fold in the thawed Cool Whip. Put mixture on top of pie crust(s) and chill for four hours.
Then the best part...dump all those raspberries over the top!
A lovely, lovely treat!