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RASPBERRY CHEESECAKE
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fruits Cheesecakes
Desserts
Amount Measure Ingredient -- Preparation Method
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-----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 t 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 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.
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