Yes.. you read that right. RASPBERRY CHEESECAKE BABKA! If you recall I first tackled Babka here and instantly fell in love with it. But you should all know me by now, once I get on a kick I like to see how far I can push it.
I love raspberries – plain, purred, jarred, sauces, dried, baked.. you name it and most likely I’ve tried it with Raspberries. Now let’s toss in cheesecake. Hold on a minute.. let’s have a moment of silent deliciouness..
Mmmm.. okay, now that I have a smile on my face 🙂 So when Mr. Fantabulous asked me yesterday to make him something ‘different’ than cakes/cookies/pies/biscotti I knew I had a challenge. So I was out in the kitchen and he eyed up my jar of raspberry puree filling and was like “Ohhh.. what’s that??? Can I eat it?” My eyes shifted from him as I shook my head no up to the cream cheese and a light bulb went off. “I know, I’ll make raspberry cheesecake!” but as I got into the crux of mixing I didn’t feel like making one. They aren’t hard but I just didn’t want to put forth an effort as I was exhausted from my holiday orders and just all things Christmas. So I set the cheesecake mixture aside for a minute and literally went to my pantry, opened up my doors and stood there staring. What felt like an eternity (okay maybe 10 minutes most) I figured I’ll just make some type of sweet bread and save the cheesecake for another time.
I grabbed some staples from the pantry and as I started putting stuff into the mixer (honestly I was just dumping stuff in – little of this, some of that) I realized I was making a sweet dough. So I got to thinking how I could use the cheesecake stuff AND raspberry with it. Then it came to me.. Raspberry Cheesecake Babka. I put my cheesecake mixture back on the stand, added some more stuff to it to make it more dense and formed the babka round.
Okay first – this thing was SUPER, I mean SUPER messy to form! I had raspberry and cheesecake filling EVERYWHERE! My Boos board was red from the berries and I had mixture up arms, on the floor AND my foot! It took quite a while to rise – literally like 5 hours (could have been the fact that it was really cold here yesterday.. *shrugs*). But it did and when it came out of the oven it looked GORGEOUS!
… and then IT happened. *sigh* The middle sunk. See I used a pan that was too big so the outside rose super high but the inside didn’t have enough dough to keep the shape due to the cheesecake and raspberry filling.
None the less it was AMAZING! I mean really, REALLY GOOD! See for yourself!
So Mr. Fantabulous being the wiseguy that he is (who happens to be a genius Mechanical Engineer) sees it deflated and leaves this note on the glass lid.
LOL gotta love him 🙂