INGREDIENTS

INSTRUCTIONS

From: Janet Morrissey <janetm@magnus1.com>  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)
----------------------------------------------
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