I was once given a fabulous original recipe invented by my sisters called “Chocolate Raspberry Cheesecake. When my birthday came, Jenni and I thought it would be nice to make this cheesecake in place of the traditional birthday cake. When the time to make it came, we were a little short on time and ingredients, so we made a few minor alterations. The result was our own original recipe, which we call “Strawberry Must (MUsh with crUST)”.
Strawberry Must: (MUsh and cruST)
A variation of Chocolate Raspberry Cheesecake
Title: Chocolate Raspberry Cheesecake
1 package (8-ounce size) cream cheese, softened
1 1/2 eggs
8 oz. Yoplait vanilla yogurt
1/2 teaspoon vanilla
1 tbsp. lemon juice
1/2 cup sugar
3/4 cup water
1/2 cup flour
1 pint raspberries
1 tbsp. lemon juice
1/8 cup water
1/8 cup sugar
2 tbsp. flour
A favorite chocolate sauce
1 Graham Cracker pie crust (10-inch)
That’s the recipe, and rather than giving you the real directions, I will give you the directions that WE followed.
Heat oven to 350 degrees F.
Begin by making crust from the following recipe (since you forgot to buy graham crackers at the store):
Perfect Pie Crust
1 cups shortening
3 cups flour
1 Tb. vinegar or lemon juice
5 Tb. cold water
1 egg, beaten
2 pie tins
Bakes in 10 minutes
Since you don’t have all these ingredients, don’t bother measuring anything just estimate. Mix flour with a bunch of vegetable oil (since you don’t have stick butter to substitute for the shortening that you also don’t have). Throw in some lemon juice and an egg (unbeaten since you didn’t read the recipe through). Cut with pastry blender and then press into 9X13 pan.
Bake for half of an hour or until very crispy and freshly brown.
While crust is cooking, mix filling.
Since you only have hour left before you have to eat it, combine with the following no-bake recipe ingredients:
8 oz. Cream cheese
14 oz can sweet condensed milk
c. lemon juice
1 t. vanilla
Graham cracker crust
Topping (21 oz. can pie filling is enough for 2 cheesecakes)
Combine the 2 8 oz. cream cheeses with 16 oz. of yogurt. Mix in somewhere around 1 Tb. Lemon Juice. Whip.
In a saucepan, mix about 2 Tb water with about the same amount of corn starch. Mash up a package of strawberries and toss them into the pan. dump in enough sugar to make it sweeter. Let boil on stove for about 10 minutes on medium heat.
Mix strawberry mixture into cream-cheese mixture, and poor onto crust when crust is ready. Chill in freezer for 1 to 2 minutes.
Serve immediately, but do not eat. It will be too mushy, so just let it sit at the park for a few hours before returning home. Then place in freezer for a day. Take out the next evening to let it thaw, and then serve and eat. Serves about 10 people.
If this recipe makes ANY sense to you, you’re probably a great cook, because it certainly didn’t make any sense to us at the time. Though I do recommend trying the recipe from which our Strawberry Must originated. You should have no problem having more success than we did.