| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Cream cheese blocks |
| 4 |
|
Eggs |
| 1 |
ts |
Vanilla |
|
|
Juice and zest; (rind) of one lemon |
| 1 3/4 |
c |
Granulated sugar |
| 1 |
pk |
Graham crackers |
| 4 |
tb |
Melted butter |
| 1/4 |
c |
Granulated sugar |
| 2 |
ts |
Cornstarch |
| 1 |
pk |
Frozen red raspberries; thawed (10 oz.) |
INSTRUCTIONS
CHEESECAKE
CRUST
RASPBERRY SAUCE
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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