The best delicious Marzipan Cheesecake With Raspberry Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Marzipan Cheesecake With Raspberry Sauce recipe today!
Hello my friends, this Marzipan Cheesecake With Raspberry Sauce recipe will not disappoint, I promise! Made with simple ingredients, our Marzipan Cheesecake With Raspberry Sauce is amazingly delicious, and addictive, everyone will be asking for more Marzipan Cheesecake With Raspberry Sauce.
What Makes This Marzipan Cheesecake With Raspberry Sauce Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Marzipan Cheesecake With Raspberry Sauce.
Ready to make this Marzipan Cheesecake With Raspberry Sauce Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 c Chocolate sandwich cookies;
-finely crushed (15)
3 tb Butter or margarine; melted
24 oz Cream cheese; softened
8 oz Almond paste; crumbled
1 c Sugar
4 Eggs
8 oz Sour cream
RASPBERRY SAUCE
1 pk (12-oz) unsweetened red
-raspberries
1/2 c Sugar
1 ts Lemon juice
Fresh raspberries; for
-garnish
From: Bobb1744@aol.com
Date: Thu, 29 Feb 1996 13:59:49 -0500
Recipe By: BHG, Prize Tested Recipes, April’91/Bob b1744
In a small bowl, combine cookie crumbs and margarine or butter. Press into
the bottom of a greased 9″ springform pan. In a large mixing bowl, beat
cream cheese and almond paste on Medium-High speed of an electric mixer
until combined. Beat in 1 cup sugar until fluffy. Add eggs and sour cream
all at once, beating on Low just until combined. Pour into crust. Bake in a
325 f. oven, about 1 hour or until center is nearly set when gently shaken.
Cool for 15 minutes. Loosen crist from sides of pan. Cool for 30 minutes
more, remove sides of pan. Cool completely. Chill for 4-6 hours. Raspberry
Sauce: Thaw red raspberries. In a blender container blend berries until
smooth. Press through a sieve to remove seeds. In a saucepan, combine
pureed raspberries, 1/2 c. sugar and 1 tsp. lemon juice. Heat just until
sugar dissolves. Cool. Pour into small container. Cover and chill. Serve
cheesecake with sauce and fresh raspberries. NOTES
: Recipe submitted by Bettie Sechrist, Montgomery, AL
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
12 Servings
Leave a Reply