Raspberry Swirl Cheesecake With Whole Berry S
| 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
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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