Cheesecake with raspberries

1 Servings

Ingredients

QuantityIngredient
2poundsCream cheese
1tablespoonFlour
4Eggs
½teaspoonVanilla
2tablespoonsGrand Marnier
teaspoonOrange rind; finely grated
1cupRaspberries
Butter
Finely ground almonds
1cupSour cream
tablespoonSugar
1teaspoonVanilla
Sliced almonds
Raspberries
Flavored; (Grand Marnier) whipped cream

Directions

GARNISH

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.

Source:

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