by Heather Harris Brady
This recipe is based on a cookie from Maida Heatter’s Book of Cookies. I’ve tweaked it into more of a cheesecake, and added a poached raspberry topping.
The streusel is both topping and crust, with a citrusy cheesecake filling in between. This is a great choice for a make-ahead dessert, as it’s actually better the second day. If you time it right you can have a nice cold creamy cheesecake contrasted with the warm topping and the crunchy streusel.
Streusel Cheesecake, Makes one 8″ cheesecake (about eight servings)
- 1 c. white whole-wheat flour or GF flour blend
- 1/2 t. cinnamon
- 1 stick butter, at room temperature
- 1/2 c. brown sugar, packed
- 1 c. rolled oats
- 1 T. lemon juice + fine zest of one lemon OR 1 t. lemon bakery emulsion
- 8 oz. container whipped cream cheese
- 1/2 c. greek yogurt
- 2 eggs
- 1/2 c. sugar
Poached Raspberry Sauce
- 1 c. cherry or rose wine
- 1 c. water
- 1/3 c. sugar mixed with 1 T. cornstarch
- 1 pint fresh raspberries, washed and cleaned
Preheat the oven to 350. Combine the butter and brown sugar in a mixing bowl.
Cream well, then add the flour, cinnamon and oatmeal. Mix to coarse crumbs.
Set 3/4 c. of crumbs aside.
Press the rest into the bottom of a non-stick springform pan. Slide it into the oven and bake 15 minutes.
While the crust is pre-baking, combine the remaining ingredients and blend well.
Take the crust out of the oven and pour the cheesecake filling over it.
Sprinkle the top evenly with the reserved crumbs. Return it to the oven and bake another 25-30 minutes.
The edges should be lightly browned and the center should be just set.
At this point it needs to cool thoroughly. You can even freeze it to speed things up if you have to, but when it’s cool enough wrap it and let it get nice and cold all the way through.
About 20 minutes before you’re ready to serve start the sauce. Your wine options are open, but a fruit wine gives you a lovely color. I used this one, a lovely gift from friends who grow the cherries on their farm locally.
Combine the wine and water in a pan, then whisk in the sugar mixture. Cool until clear and thick.
Gently stir in the raspberries and turn off the heat.
The sauce will warm the berries through and bring out their flavor.
Top each slice of cheesecake with a spoonful of sauce and serve.
Store any leftovers wrapped in the refrigerator.