Raspberry Cheesecake
Yield
1 cakePrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
zwieback crumbs
|
* |
| 3 | tablespoons |
sugar
|
|
| 4 | tablespoons |
butter
melted |
|
| Filling | |||
| 32 | ounces |
cream cheese
softened |
|
| 1 ¾ | cups |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 3 | tablespoons |
liqueur
raspberry |
|
| 2 | teaspoons |
orange zest
shredded |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
raspberries
|
|
| Sauce | |||
| 12 | ounces |
raspberries, frozen
|
*
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
liqueur
raspberry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
zwieback crumbs
|
* |
| 45 | ml |
sugar
|
|
| 6E+1 | ml |
butter
melted |
|
| Filling | |||
| 924.8 | ml/g |
cream cheese
softened |
|
| 414 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 45 | ml |
liqueur
raspberry |
|
| 1E+1 | ml |
orange zest
shredded |
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
raspberries
|
|
| Sauce | |||
| 346.8 | ml/g |
raspberries, frozen
|
*
|
| 118 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
liqueur
raspberry |
|
Directions
Prepare Zwieback Crust.
Press onto bottom and 2 inches up sides of a 10-inch springform pan.
Bake in a 325℉ (160℃) 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 until combined.
Add eggs all at once. Beat just until 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℉ (160℃) oven for 1¼ to 1½ hours or until center appears set.
Remove from oven. Cool on wire rack. Chill overnight or until serving time.
Garnish with raspberries and min, if desired.
Pass Raspberry Sauce.
