Raspberry cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -DEE PENROD FGGT98B | ||
| 18 | Crushed zwieback crackers | |
| 3 | tablespoons | Butter |
| 1 | tablespoon | Sugar |
| 16 | ounces | Cream cheese |
| ½ | cup | Sugar |
| 2 | Yolks egg | |
| 1 | teaspoon | Grated orange peel |
| 1 | tablespoon | Lemon juice |
| 2 | Beaten whites egg | |
| 1 | cup | Commercial sour cream |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Extract vanilla |
| 16 | ounces | Frozen raspberries |
| Or | ||
| 1 | Pint fresh raspberries | |
Directions
1. Lightly grease a 9" heat-resistant; non-metallic baking dish.
2. In a small bowl, combine cracker crumbs, softened butter, and the smaller amount of sugar. Press into the bottom of a greased baking dish.
3. Heat at FULL POWER, uncovered, in microwave oven 2 minutes. Set aside.
4. In a large mixing bowl, beat cream cheese and the larger amount of sugar together until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in orange peel and juice.
5. Fold in stiffly beaten egg whites. Pour into prepared baking dish; smooth with a spatula.
6. Microwave at FULL POWER 6 minutes 7. In a small bowl, combine sour cream, the remaining sugar and vanilla until well blended. Carefully spread over top of cheesecake.
8. Microwave at FULL POWER 1 minute.
9. Arrange raspberries on top of cheesecake as desired and chill several hours before serving.
Serves 8. Microwave time: 9 minutes Conventional range time: 30-40 minutes at 325 deg.F. Source: Micro Cookbook