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| Home -> [Cheese & Eggs, Cheesecakes, Desserts, Fruits] -> [Raspberry cheesecake Recipe] |
Raspberry cheesecake
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| Artist: |
_ |
Yield: |
16 |
| Categories: |
Cheese & Eggs, Cheesecakes, Desserts, Fruits |
Rating: |
0 |
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Ingredients:
| | ZWIEBACK CRUST | | 1 1/2
| cup | Crushed Zwieback | | 3
| tbsp | Sugar | | 4
| tbsp | Butter, melted | | | FILLING | | 32
| oz | Cream cheese, softened | | 1 3/4
| cup | Sugar | | 1
| tbsp | All-purpose flour | | 3
| tbsp | Raspberry liqueur | | 2
| tsp | Finely shredded orange peel | | 1
| tsp | Vanilla | | 4
| large | Eggs | | 1 1/2
| cup | Raspberries | | | RASPBERRY SAUCE | | 12
| oz | Raspberries (Thawed) | | 1/2
| cup | Sugar | | 1
| tbsp | Lemon juice | | 1
| tbsp | Raspberry liqueur |
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Procedures:
| 1 | Prepare zwieback crust. | | 2 | Press onto bottom and 2 inches up sides of a 10-inch springform pan. | | 3 | Bake in a 325°F oven for 5 minutes. | | 4 | 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. | | 5 | Add eggs all at once. | | 6 | Beat just till combined. | | 7 | Gently fold in raspberries by hand. | | 8 | pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban. | | 9 | Bake in a 325°F oven for 1 ?to 1 ?hours or till center appears set. | | 10 | Remove from oven. | | 11 | Cool on wire rack. | | 12 | Chill overnight or till serving time. | | 13 | Garnish with raspberries and min, if desired. | | 14 | Pass raspberry sauce. | | 15 | zwieback crust: in a mixing bowl combine sugar, zwieback and melted butter. | | 16 | raspberry sauce: in a blender or food processor container combine one ingredients. | | 17 | Cover and blend till smooth. | | 18 | Sieve to remove seeds. | | 19 | Makes 1 cup. |
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