Friday, October 2, 2020
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| Creamy Raspberry-Glazed Cheesecake |
bread, mixed drinks
Cheesecake :
- 3/4 cup finely crushed graham cracker crumb
- 2 tablespoons butter or margarine; melted
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 16 ounces cream cheese; softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract and grated lemon ri
- 3 eggs
- 1 cup sour cream
Raspberry Glaze :
- 10 ounces raspberries, frozen
- thawed, drain, and reserve juice
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 teaspoons framboise or kirsch
- clear raspberry cherry brandy
Preparation :
Preheat oven to 350 degrees. To prepare cheesecake, mix crumbs, melted butter, and sugar-cinnamon mixture. Press evenly and firmly over the bottom of an 8 1/2 to the 9-inch springform pan. Bake until lightly browned (8 to 10 minutes). Beat cream cheese until fluffy. Gradually beat in sugar; then beat in vanilla and lemon rind. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour mixture into cooled crust. Bake at 350 degrees until knife inserted near center comes out clean (50 to 60 minutes). Turn off the oven and let cheesecake stand in the oven with door ajar for 30 minutes. Cool. To prepare Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and about half of the berries. Bring to a boil, stirring, and cook until thickened and clear. Strain to remove seeds. To the strained sauce add framboise and reserved berries. Cool to room temperature. Spread with Raspberry Glaze over cheesecake. Chill at least 3 hours or overnight. NOTES : Yield: 8 to 10 servings.
Yield: 1 serving