It’s back: our Pumpkin Harvest Cheesecake is here!
We are committed to serving fresh, seasonal American cuisine, which includes our desserts. Our cheesecakes rotate seasonally, and we know that everyone especially looks forward to the Pumpkin Harvest! Pair it with our famous French Press coffee to blow your Pumpkin Spice Latte out the park – we guarantee it. A hint of chocolate brings the perfect amount of richness to this Fall dessert, and we look forward to it all year.
Bring in the whole family and share a few slices for dessert – what better way to celebrate Autumn?
You’ve just finished dinner here at Stanford Grill, and something seems to be missing… dessert, of course! A crowd-pleaser that satisfies the after-dinner sweet tooth is our Raspberry Cheesecake. What makes this cloud-like dessert so delicious, you wonder? Besides the classic cake itself, we have to give the honor to our gooey and satisfying raspberry sauce. We love it so much, we’ve decided to let you in on a simple recipe so you can make it, too!
All you need is:
1 pint of fresh raspberries
¼ cup of white sugar
2 tablespoons of orange juice
2 tablespoons of cornstarch
1 cup of cold water
1) Combine raspberries, sugar, and OJ in a saucepan. Whisk the cornstarch into the cold water until smooth, and then add the mixture to the saucepan and bring to a boil.
2) Simmer for about 5 minutes while stirring constantly until the desired consistency is reached. The sauce will thicken as it cools.
3) Puree the sauce in a blender and strain it through a fine sleeve.
Ta-da! You can serve your homemade raspberry sauce warm or cold, and it’s great on everything from cheesecake, to ice cream, or even mixed in yogurt! Also, this mixture will last about 2 weeks if kept in the fridge, so you can save any extra you have until later.