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NORMA WRENN NPXR56B
15 Amaretti cookies; crushed
-about 3/4 cup
3/4 c Vanilla water crumbs
2 tb Butter; melted
10 oz Frozen raspberries; thawed
1 1/2 c Sugar; divided
40 oz Cream cheese; softened
3 tb Flour
1 Pinches salt
1 1/2 ts Lemon juice
1/2 ts Almond extract
5 Eggs
2 Egg yolks
1/4 c Whipping cream
2 tb Framboise or other raspberry
-flavored brandy
-WHOLE BERRY SAUCE-
10 oz Frozen raspberries in syrup
-thawed
1/2 c Red currant jelly
2 ts Cornstarch
1 ts Water
Combine crumbs and butter. Firmly press crumb mixture in bottom of a
10-inch springform pan. Chill. Place raspberries in container of an blender
or processor; process until smooth. Press raspberry puree through a sieve;
discard seeds. Combine raspberry puree and 1/2 cup sugar, mixing well. Beat
cream cheese until light and fluffy. Add remaining 1 cup sugar, flour,
salt, lemon juice and almond extract; beat 5 minutes. Add eggs and egg
yolks, one at a time, beating well after each addition. Add cream; mix
well. Stir in brandy. Pour batter into prepared pan. Pour raspberry mixture
over batter; swirl with knife. Bake at 425 degrees for 10 minutes; reduce
temperature to 350 degrees, and bake for 1 hour and 5 minutes. Turn oven
off. Let cheesecake cool in oven 1 hour. Remove from oven; let cool to room
temperature on a wire rack. Cover and chill 8 hours. Remove sides of pan.
Serve with Whole Berry Sauce.
WHOLE BERRY SAUCE DIRECTIONS: Drain raspberries, reserving syrup. Combine
syrup and jelly in a saucepan; cook over medium heat until jelly dissolves,
stirring occasionally. Combine cornstarch and water. Add to syrup mixture,
and cook until thickened. Stir in raspberries. Yield 1-1/3 cups.
SOURCE: The Mystic Seaport All Seasons Cookbook 1990 Hometown Collection
America’s Best Recipes; Oxmoor House
Yields
14 Servings
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