| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Welsh | 1 | Servings | |
INGREDIENTS
| 2 | lb | Cream cheese |
| 1 | tb | Flour |
| 4 | Eggs | |
| 1/2 | ts | Vanilla |
| 2 | tb | Grand Marnier |
| 1 1/2 | ts | Orange rind; finely grated |
| 1 | c | Raspberries |
| Butter | ||
| Finely ground almonds | ||
| 1 | c | Sour cream |
| 3 1/2 | tb | Sugar |
| 1 | ts | Vanilla |
| Sliced almonds | ||
| Raspberries | ||
| Flavored; (Grand Marnier) whipped cream |
INSTRUCTIONS
GARNISH Beat cream cheese until light. Add 1 3/4 cups sugar slowly, followed by the flour. Add eggs one at a time. Add vanilla and Grand Marnier. Fold in orange rind, then raspberries. Butter 10" spring-form pan and coat with ground almonds. pour batter into pan. Set pan onto aluminum foil, pulling foil up to form a collar. Set in Bain marie (water bath) and bake 325° for 1-1/2 hours. Cover with foil if it starts to brown. Remove from oven and remove foil collar, let rest for ten minutes. Combine sour cream, sugar and vanilla and spread gently on top of cheesecake. Bake for 15 minutes (sans water bath). Remove from oven and cool. Chill at least 3 hours, preferably overnight. Just before serving, cover sides with sliced almonds and garnish with berries and whipped cream. Source: http://www.foodwine.com/food/foodday Posted to recipelu-digest Volume 01 Number 525 by "Noreen Welsh" <Noreen@iname.com> on Jan 14, 1998
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