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Cheesecake, Raspberry (D, TNT)
Source: Self
Serves: 16 (yield 1 9" cake)

Graham Cracker Crust:
1-3/4 cups Graham cracker crumbs
1/4 cup granulated sugar
7 tablespoons butter melted

2 pounds cream cheese room temperature
1-1/3 cups granulated sugar
1-1/3 dashes salt
2 tablespoons all-purpose flour
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
4 eggs
2-2/3 tablespoons milk
2/3 teaspoon vanilla extract

Raspberry Topping:
12 ounces frozen raspberries thawed
1-1/2 cups raspberries fresh or frozen
1/2 cup granulated sugar to taste
1-1/3 tablespoons cornstarch
1-1/3 teaspoons lemon juice
1-1/3 teaspoons grated lemon rind

Grease a 9" springform pan and preheat the oven to 450°F.

Make Crust:
Use a food processor or blender to make the Graham cracker crumbs. Combine crumbs and sugar in a bowl. Stir in melted butter and blend.

Press crumbs into greased springform pan (on the bottom and the sides), chill in the freezer while preparing the filling.

Make Filling:
In the bowl of an electric mixer, whip cream cheese until fluffy.

Combine sugar, flour, lemon rind, orange rind, and salt, add to the cream cheese and beat until well mixed. Add eggs one at a time, beating well after each one. Add milk and vanilla, beat until well blended.

Pour into prepared springform pan and bake, 450°F oven for 18 minutes; reduce heat to 250°F and bake for 50 to 55 additional minutes. Turn oven off and leave cake in the oven with the door ajar. Allow to cool for one hour.

Hint: In order to keep the top of the cake from cracking, place a pan of water, on a rack in the oven, below the cake. This moisture helps to keep the cake from developing cracks. This tip from a Jewish Food member whose uncle was a baker at Wolfie's on Miami Beach. I added this note a few years ago and sorry I didn't give credit to the poster!

Make Topping and Assembly:
In a saucepan, combine frozen raspberries, sugar, and cornstarch cook over low heat until thick and clear. Blend in lemon juice and lemon rind. Cool and then fold in fresh or frozen whole berries and spread over cooled cheese cake. Chill.

Poster's Notes:
This cheesecake can be made without a topping or decorated with a variety of fruits that are brushed with melted currant or apricot jelly.

Posted by Barbara Wasser

Nutritional Info Per Serving: N/A