I have a nasty confession. But before we go there let’s talk food. See it below, white chocolate cheesecake with a boozy raspberry sauce—worth it. Make it. Top as you like, but I thought mixed berries were appropriate with 4th of July around the corner. Next time I’ll probably give this a caloric overhaul with chopped candy and brownies – predictable, I know.
Alright confession time, but backstory first. This past weekend I had to submit a headshot for something coming up. If you know me, than you know I hate having my picture taken—if you don’t know me—I hate having my picture taken. And if you are Matt than you hate pressing the shutter button over and over again while I try to work through an acceptable one.
So after a painful session of smiling, not smiling, face turn, face front on, chin tucked, chin up, head tilt, head down – I ended up with a batch of crossed-eyed awfulness. Honestly, I think I’d rather go bathing suit shopping. At least if the suit is ill-fitting I can just throw a cover up over myself and be at ease.
But what do you do when you’re dissatisfied with the likeliness of yourself? You give it the best cover up a healing Photoshop brush can give you. That’s right, I confess—I gave myself a little airbrushing around the eyes to soften the wrinkles.
Is that awful or what? I don’t know. It might be—but then again I also wear a push-up bra, isn’t that almost the same thing? Yes, I just wrote that. I guess now is a good time to end this post, before I go confessing more than I should.
- 1 cup crushed shortbread cookies (about 4 oz.)
- 3 tablespoons finely chopped slivered almonds, toasted
- 1/4 cup butter, melted
- 2 8 ounces cream cheese, softened
- 16 ounce white chocolate baking squares with cocoa butter, melted and cooled
- 2/3 cup sugar
- 2/3 cup dairy sour cream
- 1 teaspoon vanilla
- 3 eggs
- Triple Raspberry Sauce
- 10 -12 ounce jar seedless raspberry preserves
- 1 cup fresh red raspberries or frozen red raspberries
- 1 - 2 tablespoons raspberry liqueur
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