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Marzipan Cheesecake with Raspberry Sauce
Ingredients:
1-1/2 cups chocolate sandwich cookies -- finely crushed (15)
3 tablespoon butter or margarine -- melted
24 ounces cream cheese -- softened
8 ounces almond paste -- crumbled
1 cup sugar
4 eggs
8 ounces sour cream
Raspberry Sauce-
1 pkg. unsweetened red raspberries -- (12 ounce)
1/2 cup sugar
1 teaspoon lemon juice
Fresh Raspberries -- for garnish
Instructions:
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. |
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