Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM---------------------------CRUST-------------------------------- 1 pk Graham crackers 4 tb Melted butterMMMMM----------------------RASPBERRY SAUCE--------------------------- 1/4 c Granulated sugar 2 ts Cornstarch 1 pk Frozen red raspberries; -thawed (10 oz.) Heat oven to 325 degrees. Put graham crackers in food processor and pulse until they are crumbs. Put crumbs in a bowl and add melted butter until the crumbs stick together. Press crumbs into the bottom and up the sides of a prepared pan. Set aside. In clean food processor, cream the cream cheese, eggs, vanilla, juice, rind and sugar. Pour into crust. Put 1/2 inch water into a large pan. Place that pan on the bottom rack of oven. Put cheesecake in the oven on the rack above the water-filled pan. Bake for 1 1/2 hours then turn oven off. Leave cheesecake in oven for 30 minutes more. Raspberry Sauce: In a small saucepan, stir together sugar and cornstarch, stir in raspberries. Heat to boiling, stirring constantly, boil and stir 1 minute. Cool, press through sieve to remove seeds. Makes about 1 cup sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
