The best delicious Raspberry Cheesecake #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry Cheesecake #2 recipe today!
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18 Crushed Zwieback crackers
3 tb Butter
1 tb Sugar
16 oz Cream cheese
1/2 c Sugar
2 Egg yolks
1 ts Grated orange peel
1 tb Lemon juice
2 Beaten egg whites
1 c Commercial sour cream
2 tb Sugar
1 ts Extract vanilla
16 oz Frozen raspberries -or-
1 pt Fresh raspberries
Date: Sun, 25 Feb 1996 00:00:24 GMT
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.