Embracing Error

No-Bake Raspberry Cream Cheese Cake (Mousse) with a Pecan Crust

No-Bake Cheesecake

I’ve often heard food used as metaphors for life well, this recent baking experience literally allowed me to embrace and enjoy eating, my errors!  Yum!

The ingredients in this cake or mousse are sooooo what my sweet dream desserts are made of!  (Yes, when I dream, I dream of food!)

It started as a trip to the local produce market on Thursday – big produce delivery day!

Organic raspberries on sale – Yay!!!

I located a bunch of different recipes that incorporated raspberries and combined a couple to create this recipe for a Greek yogurt-infused, no-bake raspberry cheesecake.  And since I never liked graham cracker crusts — I will often make my cheesecakes with no crust — I discovered a way to make a hearty, nut-flavored crust using finely ground pecans.

I intended to make a cake however the creamy consistency could easily categorize the result as a mousse or perhaps a smoother and creamier, cheesecake.

No-Bake Cheesecake

No-Bake Cheesecake

I made this recipe work in a number of ways:  many of my raspberries were unusable explaining the low price but upon my inspection I managed to find just the right amount for this cake; the pecan crust recipe needed sugar and I happened to taste it before it was completed allowing me to make the needed adjustments.

These trials and errors enriched this baking experience enhancing both my flexibility and self-compassion.  And of course, it produced a delicious cake!

Here’s the recipe and more enticing images.

No-Bake Cheesecake

No-Bake Raspberry Cream Cheese Cake (Mousse) with a Pecan Crust

Filling

Ingredients
2 8-ounce packages of good quality cream cheese, softened
1 C plain Greek yogurt
½ C + 2T Confectioners’ sugar
2 t vanilla
2 t lemon juice

Freshly whipped cream

Process:  add all ingredients except the whipped cream to a large bowl and mix very well; fold in the whipped cream; chill.

Crust

Ingredients
1 C pecans, finely ground
1 C all-purpose flour
4 T butter
1 T sugar

Process:  add all ingredients to a food processor and blend well; press the mixture into a spring-form pan that is wrapped in foil; bake for 20 minutes; allow to cool.

Making freshly whipped cream:  combine 8 ounces of cold cream, 1 tablespoon of confectioners’ sugar, 1 teaspoon of vanilla, and 1 teaspoon of cream of tarter and whip until stiff.

Assembling the Cake
Place rinsed and dried raspberries on top of the baked and cooled pecan crust; pour the cream cheese filling over the raspberries; chill for 2-3 hours; and serve.

No-Bake Cheesecake No-Bake Cheesecake

Advertisements

One Comment on “Embracing Error”

  1. Pam says:

    that looks soooooooo gooooooooooooood!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s