Birthday Cheesecake

I love a good birthday tradition. Growing up, my parents made it really special for us by hanging streamers, balloons, and having our entire family over the day of for a party. In addition to my favorite foods, Mom always made a double decker circle cake (vanilla with chocolate icing) and Great Grandma made banana cake. When I moved away from home it was hard to keep up with these traditions, so they started coming here to celebrate.

When we were registering for our wedding, a springform pan made it’s way onto our list, because who doesn’t like cheesecake? When I went a year without using it, I decided that needed to change and I started making cheesecake each year when family came in town for my birthday. Over the last couple years, it’s expanded from birthdays to anytime I offer to bring a dessert somewhere, which has allowed me to try out several different flavors, crusts, and baking styles. (Just for the record – I am a firm believer in the water bath cooking method and oreo cookie crust.)

They haven’t all turned out looking pretty, but all of them have tasted fantastic. Cheesecakes are finicky because they will crack and leave a gaping hole for a million different reasons – over mixing, temperature changes/drafts, over baking, etc, etc. My best advice is just to start with a cheesecake that has topping – no one will ever notice.

This year I made White Chocolate Raspberry by Baker by Nature and I have to say, it was the best so far!

None of my pictures come close to the ones in the link above (LOL) but we added chocolate sauce to the mix, so I think we’re winning.

I didn’t have the mesh strainer to adequately remove the seeds and pulp, so I only put the raspberry swirl on half, just in case!