Total Steps
9
Ingredients
15
Tools Needed
10
Ingredients
- 1 tablespoon Raspberry liqueur
- 1 tablespoon Lemon juice
- 1 cup Sugar
- 12 ounces Raspberries, thawed
- 1 cup Raspberries(optional)
- 4 large Eggs
- 1 teaspoon Vanilla
- 2 teaspoons Finely shredded orange peel
- 3 tablespoons Raspberry liqueur
- 1 tablespoon All-purpose flour
- 1 cup Sugar
- 32 ounces Cream cheese, softened
- 4 tablespoons Butter, melted
- 1 cup Crushed Zwieback
- 3 tablespoons Sugar
Instructions
Step 1
In a mixing bowl, combine 3 tablespoons sugar, 1 cup crushed zwieback, and 4 tablespoons melted butter. Press the mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan.
Step 2
Bake the crust in a 325 F oven for 5 minutes.
Step 3
In a large mixer bowl, beat 32 ounces cream cheese, 1 cup sugar, 1 tablespoon all-purpose flour, 3 tablespoons raspberry liqueur, 2 teaspoons finely shredded orange peel, and 1 teaspoon vanilla with an electric mixer on low speed just until combined. Add 4 large eggs all at once and beat just until combined.
Step 4
Gently fold in 12 ounces thawed raspberries by hand.
Step 5
Pour the cream cheese mixture into the crust-lined pan. Set the pan in a 15x10x1 inch baking pan.
Step 6
Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or until the center appears set.
Step 7
Remove the cheesecake from the oven. Cool on a wire rack, then chill overnight or until serving time.
Step 8
In a blender or food processor, combine 1 tablespoon raspberry liqueur, 1 tablespoon lemon juice, 1 cup sugar, and 12 ounces thawed raspberries. Cover and blend until smooth. Sieve the sauce to remove seeds.
Step 9
Garnish with 1 cup raspberries and mint, if desired. Pass the Raspberry Sauce.