Raspberry Cheesecake

2 hours Prep: 20 minutes Cook: 1 hours

1563 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients


Crust
1 1/2	cups	zwieback crumbs
3	tablespoons	sugar
4	tablespoons	butter	melted

Filling
32	ounces	cream cheese	softened
1 3/4	cups	sugar
1	tablespoon	flour, all-purpose
3	tablespoons	liqueur	raspberry
2	teaspoons	orange zest	shredded
1	teaspoon	vanilla extract
4	large	eggs
1 1/2	cups	raspberries

Sauce
12	ounces	raspberries, frozen
1/2	cup	sugar
1	tablespoon	lemon juice
1	tablespoon	liqueur	raspberry

Directions

Prepare Zwieback Crust.

Press onto bottom and 2 inches up sides of a 10-inch springform pan.

Bake in a 325 degrees F oven for 5 minutes.

For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, orange peel, and vanilla with electric mixer on low speed just till combined.

Add eggs all at once. Beat just till combined.

Gently fold in raspberries by hand.

Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban.

Bake in a 325 degrees F oven for 1 1/4 to 1 1/2 hours or till center appears set.

Remove from oven. Cool on wire rack. Chill overnight or till serving time.

Garnish with raspberries and min, if desired.

Pass Raspberry Sauce.

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Nutrition Facts

Serving Size 495g

Amount per Serving

Calories 1563 58% of calories from fat

	% Daily Value*
Total Fat 101.0g	156%
Saturated Fat 62.0g	310%
Trans Fat 0.0g
Cholesterol 510mg	170%
Sodium 859mg	36%
Total Carbohydrate 141.0g	47%
Dietary Fiber 3.0g	13%
Sugars 129.0g
Protein 25.0g	51%

Vitamin A	78%		Vitamin C	25%
Calcium	23%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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