RASPBERRY CHEESECAKE WITH RASPBERRY SAUCE

RASPBERRY CHEESECAKE WITH RASPBERRY SAUCE image

Categories Dessert

Yield 10-12 servings

Number Of Ingredients 18

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Cake:
1 cup fresh raspberries
1 tablespoon fresh lemon juice
11/2 cups sugar
1 teaspoon cornstarch, dissolved in 1/4 cup water
2 pounds cream cheese
6 eggs
1 teaspoon vanilla or almond extract
2 tablespoons framboise
Raspberry Sauce:
2 cups fresh raspberries, pureed in food processor
1/2 cup sugar
juice of 1/2 lemon
2 tablespoons framboise
Crust:
1 (81/2-ounce) package chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/4 cup plus 1 tablespoon butter, melted

Steps:

Crust: Combine cookie crumbs, 1/4 cup sugar and butter; blend well. Press onto bottom and 2 inches up sides of a 9-inch springform pan. Set aside. Cake: In small saucepan, heat the berries with 1/2 cup sugar. Bring to boil; add cornstarch mixture. Cook and stir til thick - about 1 minute. Cool Beat cream cheese til light. Gradually add 1 cup sugar. One by one, add eggs, beating at low speed just until blended. Add vanilla. Fold cooled raspberry mixture into batter. Fold in liquer. Pour into baked crust. Bake at 450 degrees for 10 minutes. Reduce heat to 300 degrees and bake 1 hour more, or until cake's center is firm and top is medium brown. Let cool in pan until cake's sides pull away. Chill and serve in wedges with sauce. Sauce: Puree raspberries in blender with 1/2 cup sugar and lemon juice. Stir in framboise and chill. (Makes 11/4 cups sauce.)