"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cheese Cake, by , is from The Smith Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 oz. pkg zwieback crumbs 2 T. sugar 1/2 tsp. cinnamon 1/2 c. softened butter
16 oz. cream cheese 1 tsp. vanilla 3 unbeaten eggs
1 pt. sour cream 1 tsp. vanilla 1/4 c. sugar
1 pkg. thawed frozen raspberries 1 T. cornstarch
Thoroughly blend the zwieback crust ingredients and press into a springform pan, reserving 2 tablespoons of the combination.
Beat the filling ingredients until creamy. Pour over the crumbs and bake for 25 minutes in a 375º oven. Remove and cool for 15 minutes and increase oven temperature to 475º.
Stir the upper crust ingredients until blended. Spread over the cheese layer. Sprinkle with the remaining crumbs. Bake 10 minutes. Chill before serving.
Draw most of the juice from the raspberry package into a sauce pan. Make a paste with the juice and cornstarch. Slowly add the remaining juice to the mixture while heating. Stir with an egg whipper. Cool and stir in the berries. Just before serving, place the sauce on the cheesecake.
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