*  Exported from  MasterCook  *
 
                            RASPBERRY CHEESECAKE
 
 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           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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