Raspberry-walnut cheesecake

Yield: 16 Servings

Measure Ingredient
\N \N For Walnut Crust-------------
1½ cup Finely chopped walnuts
½ cup Flour
2 tablespoons Butter; softened
\N \N For
32 ounces Cream cheese; softened
1½ cup Sugar
1 tablespoon Flour
1 teaspoon Vanilla
2 \N Eggs
1 cup Fresh or frozen raspberries; coarsely chopped raspberries; coarsely chopped

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@...>

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