Raspberry Swirl Cheesecake Recipe

Raspberry Swirl Cheesecake With Whole Berry S

Yield: 14 Servings

Ingredients

15 amaretti cookies; crushed about 3/4 cup
3/4 c vanilla water crumbs
2 tb butter; melted
10 oz frozen raspberries; thawed
1 1/2 c sugar; divided
40 oz cream cheese; softened
3 tb flour
1 pinches salt
1 1/2 ts lemon juice
1/2 ts almond extract
5 eggs
2 egg yolks
1/4 c whipping cream
2 tb framboise or other raspberry flavor; ed brandy

Instructions

WHOLE BERRY SAUCE
10 oz frozen raspberries in syrup thawed
1/2 c red currant jelly
2 ts cornstarch
1 ts water

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" on Jan 31, 1998

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