ZWIEBACK CRUST
1 1/2 c Crushed Zwieback
3 tb Sugar
4 tb Butter, melted
FILLING
32 oz Cream cheese, softened
1 3/4 c Sugar
1 tb All-purpose flour
3 tb Raspberry liqueur
2 ts Finely shredded orange peel
1 ts Vanilla
4 lg Eggs
1 1/2 c Raspberries
RASPBERRY SAUCE
12 oz Raspberries (Thawed)
1/2 c Sugar
1 tb Lemon juice
1 tb Raspberry liqueur
Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a
10-inch springform pan. Bake in a 325 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 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.
ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted
butter.
RASPBERRY SAUCE: In a blender or food processor container combine one
ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1
cup.
From
Yields
16 Servings