Creamy Raspberry-Glazed Cheesecake

* Exported from MasterCook *

Creamy Raspberry-Glazed Cheesecake

Recipe By : © 1995 Cole Group, Inc.
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Cheesecake:
3/4 cup finely crushed graham cracker crumbs
2 tablespoons butter or margarine -- melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
16 ounces cream cheese -- softened
3/4 cup sugar
1 teaspoon vanilla extract and grated lemon rind
3 eggs
1 cup sour cream
Raspberry Glaze:
10 ounces raspberries, frozen
thawed, drain, and reserve juice
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons framboise or kirsch
clear raspberry cherry brandy

Preheat oven to 350 degrees. To prepare cheesecake, mix crumbs, melted butter,
and sugar-cinnamon mixture. Press evenly and firmly over bottom of an 8 1/2 to
9-inch springform pan. Bake until lightly browned (8 to 10 minutes). Beat
cream cheese until fluffy. Gradually beat in sugar; then beat in vanilla and
lemon rind. Add eggs, one at a time, beating well after each addition. Blend
in sour cream. Pour mixture into cooled crust. Bake at 350 degrees until knife
inserted near center comes out clean (50 to 60 minutes). Turn off oven and let
cheesecake stand in oven with door ajar for 30 minutes. Cool. To prepare
Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and
about half of the berries. Bring to a boil, stirring, and cook until
thickened and clear. Strain to remove seeds. To strained sauce add framboise
and reserved berries. Cool to room temperature. Spread with Raspberry Glaze
over cheesecake. Chill at least 3 hours or overnight.

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NOTES : Yield: 8 to 10 servings.

Posted to Fabfood 1/99