During the final few months of my wife’s pregnancy, all she wanted to eat were fruits and berries. When she ran across these Raspberries in the store, she figured she would keep them for herself. I stumbled upon them when raiding the refrigerator one late night. I loved the strong sweet flavor and the bright color they shown. I immediately sent an email to my salesperson at the produce company and had him bring me some in. I love the versatile uses I get from them, like desserts, sauces, chutneys, and sorbets. If you ever stumble upon these, don’t pass them up.
- 4 each – Nature Valley Granola Bar, .74 oz size
- 1 Tbsp – Honey
- 2 pounds – Cream Cheese
- 1 cup – Sugar
- 1 cup – Sour Cream
- 2 each – Lemons, zested and juiced
- 1 tsp – Vanilla Extract
- 4 each – Eggs
- 1 pint – Boyne Raspberry
- Combine Granola Bars and Honey and place in food processor. Chop up well to create a crumbly crust.
- In a mixer, combine cream cheese and sugar and cream together.
- Scrape the bowl, and then add in vanilla, lemon zest and juice, and sour cream.
- Whip together for 30 seconds.
- On low speed slowly add in the eggs one at a time.
- Lastly add in 1 pint of Fresh Boyne Raspberries and mix gently for 20-30 seconds.
- In 4 oz. serving dishes or a 9 inch spring form pan, line the bottom with the granola bar mixture.
- Pack down evenly.
- Add in the cheesecake mixture.
- Place your pan or dishes in a square cake pan and fill the pan with water half way up the side of the pan.
- Place in oven and cook for 40 minutes at 325 degrees.
EXECUTIVE CHEF, TEMPE MISSION PALMS HOTEL AND CONFERENCE CENTER
Michael Scott’s first thoughts of being in the kitchen were as a child with his dad. Chef Scott’s father was a stay at home dad and Michael would stand in the kitchen watching him cook. Michael’s first job at the age of 16 was at an Italian restaurant. By the time Chef graduated high school; he was a corporate trainer on three different line stations and was being considered for assignment for restaurant openings. After graduating, Chef Scott started working as the lead corporate trainer at a steak house.
Chef Michael Scott is a graduate of the Scottsdale Culinary Institute with a degree in Culinary Arts and H&R Management. After graduating, he worked in a variety of roles at resorts in Arizona. His career took him to Vail, Colorado where he was tasked with opening a new restaurant and then back to Arizona. Chef Scott has also assisted the culinary teams at other Destination Hotels & Resorts before coming on board as the executive chef at Tempe Mission Palms.