Recipe - Raspberry Swirl Cheesecake With Whole Berry S

NORMA WRENN NPXR56B
15 Amaretti cookies; crushed
about Three fourths cup
Three fourths cup Vanilla water crumbs
2 tablespoon Butter; melted
10 ounce Frozen raspberries; thawed
1 One half cup Sugar; divided
40 ounce Cream cheese; softened
3 tablespoon Flour
1 Pinches salt
1 One half teaspoon Lemon juice
One half teaspoon Almond extract
5 Eggs
2 Egg yolks
One fourth cup Whipping cream
2 tablespoon Framboise or other raspberry
flavored brandy

WHOLE BERRY SAUCE
10 ounce Frozen raspberries in syrup
thawed
One half cup Red currant jelly
2 teaspoon Cornstarch
1 teaspoon Water

Combine crumbs and butter. Firmly press crumb mixture in bottom of a
10inch springform pan. Chill. Place raspberries in container of an blender
or processor; process until smooth. Press raspberry puree through a sieve;
discard seeds. Combine raspberry puree and One half cup sugar, mixing well. Beat
cream cheese until light and fluffy. Add remaining 1 cup sugar, flour,
salt, lemon juice and almond extract; beat 5 minutes. Add eggs and egg
yolks, one at a time, beating well after each addition. Add cream; mix
well. Stir in brandy. Pour batter into prepared pan. Pour raspberry mixture
over batter; swirl with knife. Bake at 425 degrees for 10 minutes; reduce
temperature to 350 degrees, and bake for 1 hour and 5 minutes. Turn oven
off. Let cheesecake cool in oven 1 hour. Remove from oven; let cool to room
temperature on a wire rack. Cover and chill 8 hours. Remove sides of pan.
Serve with Whole Berry Sauce.

WHOLE BERRY SAUCE DIRECTIONS: Drain raspberries, reserving syrup. Combine
syrup and jelly in a saucepan; cook over medium heat until jelly dissolves,
stirring occasionally. Combine cornstarch and water. Add to syrup mixture,
and cook until thickened. Stir in raspberries. Yield 11/3 cups.

SOURCE: The Mystic Seaport All Seasons Cookbook 1990 Hometown Collection
America's Best Recipes; Oxmoor House
Posted to MCRecipe Digest V1 #1065 by "M. Hicks" nitro_ii@email.msn.com
on Jan 31, 1998