Cheesecake with raspberries

Yield: 1 Servings

Measure Ingredient
2 pounds Cream cheese
1 tablespoon Flour
4 \N Eggs
½ teaspoon Vanilla
2 tablespoons Grand Marnier
1½ teaspoon Orange rind; finely grated
1 cup Raspberries
\N \N Butter
\N \N Finely ground almonds
1 cup Sour cream
3½ tablespoon Sugar
1 teaspoon Vanilla
\N \N Sliced almonds
\N \N Raspberries
\N \N Flavored; (Grand Marnier) whipped cream


Beat cream cheese until light. Add 1¾ cups sugar slowly, followed by the flour. Add eggs one at a time. Add vanilla and Grand Marnier. Fold in orange rind, then raspberries.

Butter 10" spring-form pan and coat with ground almonds. pour batter into pan. Set pan onto aluminum foil, pulling foil up to form a collar. Set in Bain marie (water bath) and bake 325ø for 1-½ hours. Cover with foil if it starts to brown. Remove from oven and remove foil collar, let rest for ten minutes. Combine sour cream, sugar and vanilla and spread gently on top of cheesecake. Bake for 15 minutes (sans water bath). Remove from oven and cool.

Chill at least 3 hours, preferably overnight. Just before serving, cover sides with sliced almonds and garnish with berries and whipped cream.


Posted to recipelu-digest Volume 01 Number 525 by "Noreen Welsh" <Noreen@...> on Jan 14, 1998

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