This post has definitely been a long time in the making. I began it, oh three weeks or so ago, intending it to be a Valentine’s Day post. But then there were basketball games to attend (my daughter’s, not the Washington Wizards’), college choices to consider (my other daughter’s), and homework to do (my own, not my daughters’), and before I knew it, I was three weeks out and still no post.
Of course, it didn’t help that I started out a bit daunted with the idea of developing the recipe that’s in the post. You see, for some reason, I decided that I wanted to celebrate Valentine’s Day with cheesecake squares, preferably ones the come out of the oven decorated with splashes of raspberry sauce swirled into charming, heart-like shapes. It was Valentine’s Day for goodness sake! At the same time, any recipe for cheesecake squares had to meet my two basic conditions for appearing on this blog: They had to be a snap to make. And, they couldn’t be fat and sugar bombs, which would have prevented me from enjoying them more than a few times a year.