| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Cheese/eggs, Desserts | 14 | Servings | |
INGREDIENTS
| 15 | Amaretti cookies, crushed | |
| about 3/4 cup | ||
| 3/4 | c | Vanilla water crumbs |
| 2 | T | Butter, melted |
| 10 | oz | Frozen raspberries, thawed |
| 1 1/2 | c | Sugar, divided |
| 40 | oz | Cream cheese, softened |
| 3 | T | Flour |
| 1 | Pinches salt | |
| 1 1/2 | t | Lemon juice |
| 1/2 | t | Almond extract |
| 5 | Eggs | |
| 2 | Egg yolks | |
| 1/4 | c | Whipping cream |
| 2 | T | Framboise or other raspberry |
| flavored brandy | ||
| 10 | oz | Frozen raspberries in syrup |
| thawed | ||
| 1/2 | c | Red currant jelly |
| 2 | t | Cornstarch |
| 1 | t | Water |
INSTRUCTIONS
Combine crumbs and butter. Firmly press crumb mixture in bottom of a 10-inch springform pan. Chill. Place raspberries in container of an blender or processor; process until smooth. Press raspberry puree through a sieve; discard seeds. Combine raspberry puree and 1/2 cup sugar, mixing well. Beat cream cheese until light and fluffy. Add remaining 1 cup sugar, flour, salt, lemon juice and almond extract; beat 5 minutes. Add eggs and egg yolks, one at a time, beating well after each addition. Add cream; mix well. Stir in brandy. Pour batter into prepared pan. Pour raspberry mixture over batter; swirl with knife. Bake at 425 degrees for 10 minutes; reduce temperature to 350 degrees, and bake for 1 hour and 5 minutes. Turn oven off. Let cheesecake cool in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours. Remove sides of pan. Serve with Whole Berry Sauce. WHOLE BERRY SAUCE DIRECTIONS: Drain raspberries, reserving syrup. Combine syrup and jelly in a saucepan; cook over medium heat until jelly dissolves, stirring occasionally. Combine cornstarch and water. Add to syrup mixture, and cook until thickened. Stir in raspberries. Yield 1-1/3 cups. SOURCE: The Mystic Seaport All Seasons Cookbook 1990 Hometown Collection America's Best Recipes; Oxmoor House Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 31, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 459
Calories From Fat: 295
Total Fat: 33.5g
Cholesterol: 191.4mg
Sodium: 310.2mg
Potassium: 195.1mg
Carbohydrates: 33.9g
Fiber: 2g
Sugar: 29g
Protein: 8.1g