| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 10 | oz | Chocolate cookies, I used |
| oreos this time but | ||
| those | ||
| chocolate wafer cookies | ||
| work nice too. | ||
| 6 | T | Butter, melted |
| 4 | 8-oz cream cheese | |
| 1 | c | Sugar |
| 1 | t | Vanilla |
| 2 | T | Flour |
| 1 | t | Cinnamon |
| 1/4 | t | Grated nutmeg |
| 4 | Eggs | |
| 2 | T | Grated lemon peel |
| 1/2 | Lemon, juice of | |
| 3/4 | c | Raspberry puree |
| 3/4 | c | Raspberry puree |
| 1 | c | Fresh, or frozen |
| raspberries | ||
| 2 | T | Grated lemon peel |
INSTRUCTIONS
From: Janet Morrissey <[email protected]> Date: 3 May 1995 07:24:41 -0600 Crust: Crush cookies either by hand or in food processor. Add melted butter and press into the bottom of a 10-inch springform pan. Bake for 5 minutes at 350 F. Allow to cool. Cream cream cheese and add sugar. Mix well. blend in vanilla, flour, cinnamon, and nutmeg. Add eggs, one at a time, mixing well after each addition. Stir in lemon peel and juice. Pour mixture onto cooled crust. Swirl in 3/4 cups of the raspberry puree. Bake for 45 to 55 minutes (internal temperature should register 170 F). Turn off oven and allow cheesecake to cool down with oven. Remove from oven and alow to cool completely. Loosen sides of cheesecake from the pan. Refrigerate. When ready to serve, put a few spoons-full of the raspberry puree on a plate, top with a slice of cheescake. Top cheescake with raspberries and grated lemon peel. This went over really well as one of the many desserts we made for Christmas dinner. In fact a number of the pies remained untouched, while the cheescake was gone by the end of the day. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 93mg
Sodium: 131.8mg
Potassium: 108.2mg
Carbohydrates: 62.1g
Fiber: 1.2g
Sugar: 24g
Protein: 3.9g