Raspberry cheesecake
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Raspberry cheesecake
  Cheesecakes    Christmas  
Last updated 6/12/2012 1:19:51 AM. Recipe ID 51346. Report a problem with this recipe.
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      Title: Raspberry cheesecake
 Categories: Fruits, Cheesecakes, Christmas, Desserts
      Yield: 16 Servings
 
MMMMM-----------------------ZWIEBACK CRUST----------------------------
  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.
  
  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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Recipe ID 51346 (Apr 03, 2005)

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