You can find some gems while flipping through magazines waiting at the beauty salon. Like this cheesecake from Woman’s Day magazine, for instance.
This cheesecake looks so pretty and festive on a plate (you can skip sprinkling on the extra chocolate crumbs if you want a more pristine look), but the reason to make this cheesecake is the light, fluffy texture and the tart swirl on the top made from cranberries and raspberries cooked down and strained.
I don’t even normally like cheesecake, by the by, but this one has won my taste buds over.
It is a cinch to throw together, but will look like you’ve slaved for hours. A win-win in my book!
Happy Holly Days, food friends!