*  Exported from  MasterCook  *
 
                     Creamy Raspberry-Glazed Cheesecake
 
 Recipe By     : © 1995 Cole Group, Inc.
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cheesecake:
      3/4  cup           finely crushed graham cracker crumbs
    2      tablespoons   butter or margarine -- melted
    2      tablespoons   sugar
      1/4  teaspoon      ground cinnamon
   16      ounces        cream cheese -- softened
      3/4  cup           sugar
    1      teaspoon      vanilla extract and grated lemon rind
    3                    eggs
    1      cup           sour cream
                         Raspberry Glaze:
   10      ounces        raspberries, frozen
                         thawed, drain, and reserve juice
    2      tablespoons   sugar
    1      tablespoon    cornstarch
    2      teaspoons     framboise or kirsch
                         clear raspberry cherry brandy
 
 Preheat oven to 350 degrees. To prepare cheesecake, mix crumbs, melted butter,
 and sugar-cinnamon mixture. Press evenly and firmly over bottom of an 8 1/2 to
 9-inch springform pan. Bake until lightly browned (8 to 10 minutes). Beat
 cream cheese until fluffy. Gradually beat in sugar; then beat in vanilla and
 lemon rind. Add eggs, one at a time, beating well after each addition. Blend
 in sour cream. Pour mixture into cooled crust. Bake at 350 degrees until knife
 inserted near center comes out clean (50 to 60 minutes). Turn off oven and let
 cheesecake stand in oven with door ajar for 30 minutes. Cool. To prepare
 Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and
 about half of the berries. Bring to a boil, stirring, and cook until
 thickened and clear. Strain to remove seeds. To strained sauce add framboise
 and reserved berries. Cool to room temperature. Spread with Raspberry Glaze
 over cheesecake. Chill at least 3 hours or overnight.
 
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 NOTES : Yield: 8 to 10 servings.
 
 Posted to Fabfood 1/99