Raspberry cheesecake

8 servings

Ingredients

Quantity Ingredient
-DEE PENROD FGGT98B
18 Crushed zwieback crackers
3 tablespoons Butter
1 tablespoon Sugar
16 ounces Cream cheese
½ cup Sugar
2 Yolks egg
1 teaspoon Grated orange peel
1 tablespoon Lemon juice
2 Beaten whites egg
1 cup Commercial sour cream
2 tablespoons Sugar
1 teaspoon Extract vanilla
16 ounces Frozen raspberries
Or
1 Pint fresh raspberries

Directions

1. Lightly grease a 9" heat-resistant; non-metallic baking dish.

2. In a small bowl, combine cracker crumbs, softened butter, and the smaller amount of sugar. Press into the bottom of a greased baking dish.

3. Heat at FULL POWER, uncovered, in microwave oven 2 minutes. Set aside.

4. In a large mixing bowl, beat cream cheese and the larger amount of sugar together until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in orange peel and juice.

5. Fold in stiffly beaten egg whites. Pour into prepared baking dish; smooth with a spatula.

6. Microwave at FULL POWER 6 minutes 7. In a small bowl, combine sour cream, the remaining sugar and vanilla until well blended. Carefully spread over top of cheesecake.

8. Microwave at FULL POWER 1 minute.

9. Arrange raspberries on top of cheesecake as desired and chill several hours before serving.

Serves 8. Microwave time: 9 minutes Conventional range time: 30-40 minutes at 325 deg.F. Source: Micro Cookbook

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