| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chocolate sandwich cookies; finely crushed (15) |
| 3 |
tb |
Butter or margarine; melted |
| 24 |
oz |
Cream cheese; softened |
| 8 |
oz |
Almond paste; crumbled |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 8 |
oz |
Sour cream |
| 1 |
pk |
(12-oz) unsweetened red raspberries |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Lemon juice |
|
|
Fresh raspberries; for garnish |
INSTRUCTIONS
RASPBERRY SAUCE
From: Bobb1744@aol.com
Date: Thu, 29 Feb 1996 13:59:49 -0500
Recipe By: BHG, Prize Tested Recipes, April'91/Bob b1744
In a small bowl, combine cookie crumbs and margarine or butter. Press into
the bottom of a greased 9" springform pan. In a large mixing bowl, beat
cream cheese and almond paste on Medium-High speed of an electric mixer
until combined. Beat in 1 cup sugar until fluffy. Add eggs and sour cream
all at once, beating on Low just until combined. Pour into crust. Bake in a
325 f. oven, about 1 hour or until center is nearly set when gently shaken.
Cool for 15 minutes. Loosen crist from sides of pan. Cool for 30 minutes
more, remove sides of pan. Cool completely. Chill for 4-6 hours. Raspberry
Sauce: Thaw red raspberries. In a blender container blend berries until
smooth. Press through a sieve to remove seeds. In a saucepan, combine
pureed raspberries, 1/2 c. sugar and 1 tsp. lemon juice. Heat just until
sugar dissolves. Cool. Pour into small container. Cover and chill. Serve
cheesecake with sauce and fresh raspberries. NOTES
: Recipe submitted by Bettie Sechrist, Montgomery, AL
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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