| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts, Cheesecakes |
16 |
Servings |
INGREDIENTS
|
|
For Walnut Crust————- |
| 1 1/2 |
c |
Finely chopped walnuts |
| 1/2 |
c |
Flour |
| 2 |
tb |
Butter; softened |
|
|
For |
| 32 |
oz |
Cream cheese; softened |
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Flour |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 1 |
c |
Fresh or frozen raspberries; coarsely chopped raspberries; coarsely chopped |
INSTRUCTIONS
For crust: mix all ingredients until dough forms. Press in bottom of
ungreased 9Ó springform pan. Bake 10 to 12 minutes or until edges are
golden brown.
Heat oven to 400¼. Bake crust and cool. Reduce oven to 325¼. Beat cream
cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy.
While mixer is running on low speed, beat in eggs. Beat on medium speed 1
minute, scraping bowl occasionally. Fold in raspberries. Spread mixture
over crust. Bake about 55 minutes or until center is set. Cool 30 minutes
on wire rack. Refrigerate at least 3 hours. Remove side of pan.
Recipe By : Betty Crocker Holiday Recipes
Posted to EAT-L Digest 24 Sep 96
Date: Wed, 25 Sep 1996 06:05:19 -0300
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”