Craig Claiborne’s New York Times Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Shelf life, Shelf3 | 1 | Servings | |
INGREDIENTS
| 4 | Cream cheese blocks | |
| 4 | Eggs | |
| 1 | t | Vanilla |
| Juice and zest, rind of | ||
| one lemon | ||
| 1 3/4 | c | Granulated sugar |
| 1 | Graham crackers | |
| 4 | T | Melted butter |
| 1/4 | c | Granulated sugar |
| 2 | t | Cornstarch |
| 1 | Frozen red raspberries | |
| thawed 10 oz. |
INSTRUCTIONS
Heat oven to 325 degrees. Put graham crackers in food processor and pulse until they are crumbs. Put crumbs in a bowl and add melted butter until the crumbs stick together. Press crumbs into the bottom and up the sides of a prepared pan. Set aside. In clean food processor, cream the cream cheese, eggs, vanilla, juice, rind and sugar. Pour into crust. Put 1/2 inch water into a large pan. Place that pan on the bottom rack of oven. Put cheesecake in the oven on the rack above the water-filled pan. Bake for 1 1/2 hours then turn oven off. Leave cheesecake in oven for 30 minutes more. Raspberry Sauce: In a small saucepan, stir together sugar and cornstarch, stir in raspberries. Heat to boiling, stirring constantly, boil and stir 1 minute. Cool, press through sieve to remove seeds. Makes about 1 cup sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2287
Calories From Fat: 578
Total Fat: 65.2g
Cholesterol: 866.1mg
Sodium: 295.7mg
Potassium: 364.9mg
Carbohydrates: 410.9g
Fiber: <1g
Sugar: 402g
Protein: 25.8g