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| Lemon Raspberry Cheesecake |
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Ingredients
Zweiback - One package (24 pieces)
1-1/2 cups - Sugar
1 tsp - Cinnamon
1/2 cup - Butter, melted
4 eggs
4 Tbsp - Flour
1/4 tsp - Salt
1/2 tsp - Vanilla
1 Cup - Evaporated milk
3/4 lb - Cream cheese
1-1/2 cups - Ricotta cheese
1-1/8 cups - Lemon yogurt*
3 Tbspn - Corn starch
1 Tbspn - Lime juice
?? quantity - Raspberry puree
A springform pan is needed to be able to make a proper cheesecake.
*: Plain whole milk yogurt (1 cup) and lemon curd (2 Tablespoons) can be combined to make the lemon yogurt.
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Instructions
Pre-heat oven to 325 degrees.
Crust
Roll zweiback into crumbs or break them up in a food processor. Combine with 1 cup of the sugar, cinnamon, and melted butter. Mix well. Press all but 1/3 (?) cup onto bottom and sides of a greased 8 or 9 in. springform pan. Put into refrigerator until filling is prepared.
Topping
Combine raspberry puree with 1 tablespoon of corn starch with 1/4 cup of cream cheese. Set aside.
Filling
Beat eggs until thick and light. Add remaining sugar, flour, salt, vanilla, lemon juice and rind, and then beat well. Combine ricotta with 1/2 cup of cream cheese; mix well, add to egg mixture.
Pour into pan continaing crumbs and sring with reserved crumbs. Bake in moderate (?) oven at 325 degrees for 75-90 minutes until set. Cool.
Gently spread the raspberry puree evenly across the top of the cheesecake.
Loosen edge with spatula, remove spring side from the springform pan.
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Caution: This is rich.
Makes about 10 servings
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