If it ain't broke.......make it better!

After the success with the first cheesecake, I spent the weekend creating new flavors and coming up with future ideas to share with you.  The first one that came to the husband's mind was raspberry.  Quick trip to the grocery store and a few ideas later I came up with the above raspberry and vanilla bean raw cheesecake!  I even impressed myself a bit with the chocolate drizzles.

I stuck with the same basic vanilla bean recipe in the Vanilla Bean, Chocolate, Peanut Butter Cheesecake recipe, except I added another full lemon to see if it would give it a bit more of that tartness that cheesecake usually has.  The crust stayed the same as well.  The only thing that changed was the raspberry topping and the dark chocolate drizzle.

Raspberry Vanilla Bean Cheesecake

Crust and Vanilla Bean filling-Follow the recipe found hereVanilla Bean, Chocolate, Peanut Butter Cheesecake
Add juice of 1 additional lemon

Raspberry topping
1-small container of raspberries
2-3 ts of potato starch
2 tablespoons of honey

Chocolate Drizzle
1-2 squares from a chocolate bar.  I used 85% dark chocolate.

Place all ingredients in a pan and heat on medium-low.  Using a spoon or spatula, squish the raspberries so they become a liquid with seeds.  The sauce should thicken with the heat and the potato starch.  Once it reaches a thickened sauce state (about 3-4 minutes) pour over the vanilla bean filling.

Now, place your chocolate squares in a glass bowl and put in the microwave.  If you have the history like I do of over cooking chocolate, you will know why I say to watch this closely.  Stick the chocolate in the microwave for :30 intervals.  After the first :30, take out and stir.  Depending on your microwave, you may not need a full second :30 cycle.  Once the chocolate has reached a nice liquid state, used your spoon and roll it in the chocolate and then drizzle across the cake.

The raspberry takes a bit longer to solidify, so I kept this one in the freezer over night and then moved to the fridge.