This is from the MasterCook Deluxe...
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Raspberry Cranberry Cheesecake
Makes 12 servings
9-inch springform panCRUSTCHEESECAKEGLAZE
1 cup whole frozen red raspberries
1/2 cup frozen cranberry raspberry juice cocktail, thawed
2 teaspoons lemon juice
2 teaspoons cornstarch
1. Crust: In a small bowl combine crushed wafers and almonds. Add in melted
butter or margarine and mix until thoroughly combined. Using a rubber spatula,
press mixture evenly onto bottom of a greased 9-inch springform pan. Set aside.
2. Cheesecake: Thaw and drain whole frozen red raspberries by spreading on 4
layers of paper toweling placed on a plate or cookie sheet. Set aside.
3. In a large bowl, combine cream cheese, sugar and cornstarch. With electric
mixer on medium speed, beat until smooth. Reduce mixer speed to low, and add
eggs, one at a time, beating after each addition just until incorporated. Stir
in lemon peel and vanilla extract. Set aside.
4. Place thawed red raspberries evenly on crust, leaving a 1" margin around
edge. (To create an attractive, evenly colored crust, avoid placing berries
closer to the edge than this specified margin.) Pour cream cheese mixture over
berries and crust.
5. Bake at 350ºF for 15 minutes. Lower temperature to 225ºF and bake for 1 hour
and 10 minutes more, or until center no longer looks wet or shiny. Turn off
oven. Remove cheesecake from oven and run a knife carefully around inside edge
of pan. Return pan to warm oven for one hour. Chill while glaze is made. (Cake
may be frozen at this point.)
6. Glaze: In a small saucepan, combine 1/4 cup concentrate, 2 teaspoons lemon
juice and 1 cup red raspberries. Heat slowly until steam rises from top and
berries are soft. Do not boil. Remove from heat and strain through a fine sieve
to remove seeds. Return to saucepan.
7. Combine remaining 1/4 cup concentrate with cornstarch, and stir until
dissolved. Add to raspberry/lemon juice mixture and cook over low heat until
slightly thickened. Cool to room temperature. Glaze cheesecake and chill,
uncovered, until serving time.
1 1/2 cups whole frozen red raspberries
24 ounces lowfat cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 tablespoon finely shredded lemon peel
1 teaspoon vanilla extract
1 3/4 cups crushed vanilla wafers (about 3/4 of a 12-ounce box)
3 tablespoons chopped almonds
1/4 cup butter or margarine, melted
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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