Recipe - Marzipan Cheesecake With Raspberry Sauce

1 One half cup Chocolate sandwich cookies;
finely crushed (15)
3 tablespoon Butter or margarine; melted
24 ounce Cream cheese; softened
8 ounce Almond paste; crumbled
1 cup Sugar
4 Eggs
8 ounce Sour cream

RASPBERRY SAUCE
1 pack (12oz) unsweetened red
raspberries
One half cup Sugar
1 teaspoon Lemon juice
Fresh raspberries; for
garnish

From: Bobb1744@aol.com

Date: Thu, 29 Feb 1996 13:59:49 0500

Recipe By: BHG, Prize Tested Recipes, April'91/Bob b1744

In a small bowl, combine cookie crumbs and margarine or butter. Press into
the bottom of a greased 9" springform pan. In a large mixing bowl, beat
cream cheese and almond paste on MediumHigh speed of an electric mixer
until combined. Beat in 1 cup sugar until fluffy. Add eggs and sour cream
all at once, beating on Low just until combined. Pour into crust. Bake in a
325 f. oven, about 1 hour or until center is nearly set when gently shaken.
Cool for 15 minutes. Loosen crist from sides of pan. Cool for 30 minutes
more, remove sides of pan. Cool completely. Chill for 46 hours. Raspberry
Sauce: Thaw red raspberries. In a blender container blend berries until
smooth. Press through a sieve to remove seeds. In a saucepan, combine
pureed raspberries, One half c. sugar and 1 tsp. lemon juice. Heat just until
sugar dissolves. Cool. Pour into small container. Cover and chill. Serve
cheesecake with sauce and fresh raspberries. NOTES
: Recipe submitted by Bettie Sechrist, Montgomery, AL

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