Rasberry Tempest

This Cheesecake was inspired by a Ukiyo-e print by Hokusai entitled "The Great Wave off Kanagawa".


Preheat Oven to 325 degrees F

Crust
* 2/3 package of oreo's ( makes about 2 1/2 cups crumbled) OR plain chocolate cookies( 1 1/2 cups crumbled)
* 3- 4 Tablespoons of butter

After crumbling the cookies ( place in plastic gallon size bag and crush with rolling pin) add in the melted (room temperature) butter, mix, and pat the sides and bottom of a 9 inch pan with said mixture. If you have any left over, you can use them to line a muffin/cupcake tin and make extra mini-cheesecakes! Set aside and begin working on the... * note : you can use a traditional springform pan or any baking dish of your choosing. I used a glass 9 inch baking dish)*

Cheesecake Filling
*2 lbs ( 4 packages) of Neufchatel or Cream Cheese
*1 1/3 cups of Sugar
*5 large eggs
*16 ounces of sour cream
*1/3 cup of Flour
* 2 teaspoons vanilla extract
*2 teaspoons lemon juice
All the filling ingredients should be at room temperature. With the electric mixer on low, beat the cream cheese until fluffy. Add the sugar a bit at a time until creamy. The mixer will be on low for the entire filling -making process. Add one egg at a time and beat after each egg. Add flour,vanilla, and lemon juice, mix well. Add the sour cream and beat well. Pour mixture into the pan ( and cupcake forms), then place into the preheated 325 degree oven for 1 hour and 15 minutes.
When done, open the oven door and let it sit in the oven for one hour. Remove from oven, let sit for one more hour, then chill for a few hours.While you are waiting for all the chilling and whatnot you can work on the ....

Raspberry topping
I doubled the recipe,because the extra raspberry topping is great for pancakes, ice cream etc. But here is the regular version:
* One twelve ounce package of frozen raspberries, defrosted
*2 tablespoons of sugar
*2 tablespoons of cornstarch
*1/3 cup of maple syrup

Drain defrosted raspberries, and reserve the liquid. If needed, add water to the liquid to measure 1/2 cup.In a saucepan,combine sugar and cornstarch,add berry liquid and maple syrup.Cook over medium heat,stirring constantly,until mixture boils and thichkens, boil one minute. Stir in raspberries and cool to room temperature before using. Yummy. Now on to make the...

Chocolate Waves
* half a package of semi-sweet chocolate
Fill a saucepan half way with water, then put a mixing bowl on top of that, so you can melt the chocolate using the steam. Put the chocolate in the bowl and stir until melted. Using a spoon, make wave designs on a wak sheet of paper, then refrigerate flat.


Once everything is ready, it is time to assemble. Using a spoon spread the raspberry topping over the cheesecake. Then arrange the chocolate wave pieces however you desire. You are pretty much amazing at this point. Now you can cut a piece and savor every bite!