Raspberry Cheesecake
Source of Recipe
Internet
List of Ingredients
ZWIEBACK CRUST------------------
1 1/2 c Crushed Zwieback
3 tb Sugar
4 tb Butter, melted
FILLING----------------------
32 oz Cream cheese, softened
1 3/4 c Sugar
1 tb All-purpose flour
3 tb Raspberry liqueur
2 ts Finely shredded orange peel
1 ts Vanilla
4 lg Eggs
1 1/2 c Raspberries
RASPBERRY SAUCE-------------------
12 oz Raspberries (Thawed)
1/2 c Sugar
1 tb Lemon juice
1 tb Raspberry liqueur
Prepare Zwieback Crust. Press onto bottom and 2 inches up sides
of a 10-inch springform pan.
Bake in a 325 F oven for 5 minutes.
For filling, in a large mixer bowl beat cream cheese, sugar,
flour, raspberry liqueur, orange peel, and vanilla with electric
mixer on low speed just till combined. Add eggs all at once.
Beat just till combined. Gently fold in raspberries by hand.
Pour cream cheese mixture into crust-lined pan; set pan in a
15x10x1 inch backing ban.
Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center
appears set.
Remove from oven. Cool on wire rack. Chill overnight or till
serving time. Garnish with raspberries, if desired.
Pass Raspberry Sauce.
ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and
melted butter.
RASPBERRY SAUCE: In a blender or food processor container
combine one ingredients. Cover and blend till smooth. Sieve
to remove seeds. Makes 1 cup.
Recipe
|
|
member logon
