Raspberry-walnut cheesecake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For Walnut Crust------------- | ||
| 1½ | cup | Finely chopped walnuts |
| ½ | cup | Flour |
| 2 | tablespoons | Butter; softened |
| For | ||
| 32 | ounces | Cream cheese; softened |
| 1½ | cup | Sugar |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Vanilla |
| 2 | Eggs | |
| 1 | cup | Fresh or frozen raspberries; coarsely chopped raspberries; coarsely chopped |
Directions
For crust: mix all ingredients until dough forms. Press in bottom of ungreased 9Ó springform pan. Bake 10 to 12 minutes or until edges are golden brown.
Heat oven to 400¼. Bake crust and cool. Reduce oven to 325¼. Beat cream cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy.
While mixer is running on low speed, beat in eggs. Beat on medium speed 1 minute, scraping bowl occasionally. Fold in raspberries. Spread mixture over crust. Bake about 55 minutes or until center is set. Cool 30 minutes on wire rack. Refrigerate at least 3 hours. Remove side of pan.
Recipe By : Betty Crocker Holiday Recipes Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 06:05:19 -0300 From: Betsy Burtis <ebburtis@...>