Raspberry cheesecake
Yield: 16 Servings MM
Ingredients:
- 1 1/2 c Crushed Zwieback
- 3 tb Sugar
- 4 tb Butter melted MMMMM--------------------------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 MMMMM----------------------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.
Instructions:
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 and min 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.
