CHEESECAKE
4 lg Cream cheese blocks
4 Eggs
1 ts Vanilla
Juice and zest; (rind) of
-one lemon
1 3/4 c Granulated sugar
-CRUST-
1 pk Graham crackers
4 tb Melted butter
-RASPBERRY SAUCE-
1/4 c Granulated sugar
2 ts Cornstarch
1 pk Frozen red raspberries;
-thawed (10 oz.)
Heat oven to 325 degrees. Put graham crackers in food processor and
pulse until they are crumbs. Put crumbs in a bowl and add melted
butter until the crumbs stick together. Press crumbs into the bottom
and up the sides of a prepared pan. Set aside.
In clean food processor, cream the cream cheese, eggs, vanilla,
juice, rind and sugar. Pour into crust.
Put 1/2 inch water into a large pan. Place that pan on the bottom
rack of oven. Put cheesecake in the oven on the rack above the
water-filled pan. Bake for 1 1/2 hours then turn oven off. Leave
cheesecake in oven for 30 minutes more.
Raspberry Sauce:
In a small saucepan, stir together sugar and cornstarch, stir in
raspberries. Heat to boiling, stirring constantly, boil and stir 1
minute. Cool, press through sieve to remove seeds. Makes about 1 cup
sauce.
Yields
1 servings