Raspberry swirl cheesecake with whole berry s

14 Servings

Ingredients

Quantity Ingredient
15 Amaretti cookies; crushed about 3/4 cup
¾ cup Vanilla water crumbs
2 tablespoons Butter; melted
10 ounces Frozen raspberries; thawed
1½ cup Sugar; divided
40 ounces Cream cheese; softened
3 tablespoons Flour
1 Pinches salt
1½ teaspoon Lemon juice
½ teaspoon Almond extract
5 Eggs
2 Egg yolks
¼ cup Whipping cream
2 tablespoons Framboise or other raspberry flavored brandy
10 ounces Frozen raspberries in syrup thawed
½ cup Red currant jelly
2 teaspoons Cornstarch
1 teaspoon Water

Directions

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 ½ 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 1-⅓ 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@...> on Jan 31, 1998

Related recipes