Today we fasted the 7th day of the Holy month of Ramadhan…the month where millions of muslims fast from dusk to sunset for 30 days (or 29 depending on the lunar cycle).
In reality, although it may seem that the fasting that’s going on is refraining from eating or drinking, it is not! There’s more to this glorious month…
This month is the month of cleansing…cleansing your mind, body and soul..
And, we cleanse every day over and over again for 30 days with the hope that our good and positive actions remain habits…and, with the hope that our bad habits are dropped permanently…
That is what Ramadhan is..
the month of forgiveness…the month of serenity..the month of mercy…the month where you train yourself on good habits and drop the bad ones!
For me…there are two main challenges this month brings…
1. Overeating! Seriously…it’s challenging not to overeat! Even if I’m having something healthy or light like soup or salad, I somehow always manage to overeat…and I find myself gasping for breath at the end of it!
2. Going through food related sites! From Instagram to Pinterest, from Food Blogs to random recipes…I’m in a constant state of browsing and bookmarking and planning!!
Which is how we come to this post. I was checking out some things on Pinterest when I saw this mouthwatering dessert. And the heat in this country makes you want to eat something cold…so I got to it! And thank God I did…because it was exactly what I needed. A bit tangy, a bit sweet…and extremely easy to make…you will not regret trying this!! Trust me…
(This recipe was adapted from My Baking Addiction)
In a medium bowl, combine the sugar, honey graham cracker crumbs and melted butter.
Lightly press the crumbs onto the bottom of the serving dishes.
In a large bowl, combine the powdered sugar, cream cheese, lemon rind and fresh lemon juice beat until smooth.
In a separate bowl, combine the whipping cream, powdered sugar and vanilla. Beat on medium/high speed until medium to stiff peaks form. This process will take a few minutes. Don’t over-beat. When the whipping cream starts to stiffen, check the consistency after every 30 seconds or so until the peaks hold up.
Fold the whipping cream into the cream cheese mixture.
Fold in the raspberries. Spoon or pipe into the serving dishes and chill in refrigerator for a minimum of two hours. This cheesecake tastes great when it’s very cold :))
- ¾ cup honey graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
- ⅓ cup powdered sugar, sifted
- zest of 2 lemons
- 1 (225 grams) pack cream cheese, softened (I used Philadelphia)
- 2 teaspoons fresh lemon juice
- 1 cup whipping cream
- ¼ cup powdered sugar, sifted
- 1 teaspoon vanilla
- ½ cup raspberries (I used frozen raspberries)
- In a medium bowl, combine the sugar, honey graham cracker crumbs and melted butter.
- Lightly press the crumbs onto the bottom of the serving dishes.
- In a large bowl, combine the cream cheese, powdered sugar, lemon rind and fresh lemon juice and beat until smooth.
- Add the fresh lemon juice and vanilla and mix well.
- In a separate bowl, combine the whipping cream, powdered sugar and vanilla.
- Beat on medium/high speed until medium to stiff peaks form. This process will take a few minutes. Don't over-beat. When the whipping cream starts to stiffen, check the consistency after every 30 seconds or so.
- Fold the whipping cream into the cream cheese mixture.
- Fold in the raspberries (if the raspberries were frozen and thawed, they will be watery. Make sure to strain them before adding them).
- Spoon or pipe into the serving dishes and chill in refrigerator for a minimum of two hours.