Paleo & Primal Food, Wine, Travel & Living

A Girl Scout Cookie Sugar Rush: Part One

Professionally, I work for Outword Magazine in Sacramento as a graphic designer, photographer, editor, and occasional writer. In their latest issue I wrote two recipes, one of which I will share with you today: Lemon “Lemonades” Cheesecake with Raspberry Sauce.

I know you might be thinking, “I am on the right website? I thought this was a health website. I thought she was gluten free…” Well, sometimes it’s OK to eat the cookies or the cheesecake, as long as you don’t eat all of it. I’m still 90% gluten-free, and still rarely eat desserts, but that doesn’t mean I don’t bake anymore or share treats from time to time. I was pretty hardcore for a few years, but I missed baking and creating crazy treat combinations, so the last few years I’ve come back to it. I’ve also managed to maintain my size, so weight gain is not a big problem anymore. My husband (who has the best metabolism of anyone I have ever met) does a great job of eating everything I make, so it’s not laying around tempting me. I also know the work I have to do at the gym to burn it off, and I would rather not spend more time at the gym than I already do.

PS: You can buy Girl Scout Cookies until March 28th, so please do! Just go to www.GirlScoutCookies.org and enter your zip code. You can also text COOKIES to 59618 (message and data rates may apply. Text STOPGS for STOP, HELPGS for help).

Lemon “Lemonades” Cheesecake with Raspberry Sauce
Crust Ingredients:
1/2 sleeve Girl Scout Shortbread/Trefoils
1/2 sleeve Girl Scout Lemonades Cookies
1/2 cup all-purpose flour
Zest of 1 Lemon
2 Tsp lemon juice
1/2 stick of butter, melted

Filling Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 sleeve Girl Scout Lemonades Cookies

Raspberry Sauce Ingredients:
2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/4 cup sugar
2 tablespoons cornstarch

Crust Directions: Preheat oven to 325°F (300°F for convection ovens). Crush the two varieties of Girl Scout Cookies in a plastic bag with rolling pin or in a food processor, then transfer the crumbs to a bowl. Add the flour, zest, lemon juice, and then the melted butter and stir until mixture comes together to form a dough. Press the dough into the bottom of an 8-inch springform pan and set aside.

Filling Directions: Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Raspberry Sauce Directions:
In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan. Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool completely. Spread over cooled cheesecake, and if desired, decorate cheesecake with Girl Scout Lemonade Cookies!

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