My husband is gone for work a lot, and when that happens, making dinner or baking things gets kind of pointless. During his times away, I become a frozen food queen, and my fridge is at straight-up bachelor(ette) status. Microwaved burritos and pre-made pastas are my go-to and my oven gets a much-needed break.
But, when he comes home, I like to get back into the swing of things by making one of his favorite dinners and baking up a special dessert, like I'm the freakin' Barefoot Contessa. This time, he requested shepherd's pie and cheesecake. And though I could take or leave the shepherd's pie, I was beyond ecstatic about this cheesecake.
Tyler really likes white chocolate, so I decided to try to incorporate that into the cheesecake, and then I figured I'd keep it simple by making a New York-style topping (oh my gosh, this is straight up Ina Garten status, isn't it?). I settled on raspberries because I thought they'd go well with the white chocolate flavor and also thought they'd be fun and red in time for Valentine's Day, which is one of my favorite holidays. We spent his first night home gorging ourselves on meat pie and decadent cheesecake, and then in the resulting food comas, and all was right in the world.