INGREDIENTS

INSTRUCTIONS

NORMA WRENN NPXR56B
WHOLE BERRY SAUCE
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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