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Raspberry Cheesecake
Author/Submitted by:
Servings: 16
Categories:
Cheesecakes
/
Desserts
/
Fruits
Ingredients:
-----ZWIEBACK CRUST----- 1 1/2
cups
Crushed Zwieback 3
tablespoons
Sugar 4
tablespoons
Butter,
melted
-----FILLING----- 32
ounces
Cream cheese,
softened
1 3/4
cups
Sugar 1
tablespoon
All-purpose flour 3
tablespoons
Raspberry liqueur 2
teaspoons
Finely shredded orange peel 1
teaspoon
Vanilla 4
large
Eggs 1 1/2
cups
Raspberries
-----RASPBERRY SAUCE----- 12
ounces
Raspberries (Thawed) 1/2
cup
Sugar 1
tablespoon
Lemon juice 1
tablespoon
Raspberry liqueur
Directions:
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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