Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fruits Cheesecakes
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Orange peel -- finely shredded
1 ts 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 into bottom and 2" up sides of a 10"
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 until combined. Add eggs all at once. Beat just
until combined. Gently fold in raspberries by hand.
Pour cream cheese mixture into crust-lined pan; set pan in a
15x10x1" baking ban. Bake in a 325 F oven for 1-1/4 to 1-1/2 hours
or until center appears set. Remove from oven. Cool on wire rack.
Chill overnight or until serving time. Garnish with raspberries
and mint, 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 until smooth. Sieve to remove seeds.
