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Cheesecake with Raspberry Sauce Recipe

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This recipe for Cheesecake with Raspberry Sauce, by , is from Graham Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Graham


Cheesecake Ingredients:
1 c. graham cracker crumbs
1 Tbsp. sugar
3 Tbsp. cold butter
4, 8 oz. packages cream cheese, softened
1 c. sugar
1 Tbsp. lemon juice
2 tsp. vanilla
3 eggs, lightly beaten

Topping Ingredients:
2/3 c. sugar
4 tsp. cornstarch
c. water
2 c. frozen raspberries
2 tsp. lemon juice


Cheesecake Directions:
1. Preheat oven to 350F.
2. Grease sides of a 9-inch spring form pan.
3. In a small bowl, combine cracker crumbs and sugar. Cut-in butter until crumbly. Press into bottom of pan.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla.
5. Add slightly beaten eggs and beat until smooth.
6. Bake for 45-55 minutes or until center is almost set. Run knife along edge to loosen from pan.

Topping Directions:
1. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth.
2. Add raspberries. Bring to a boil. Cook and stir for 2 minutes or until thickened.
3. Remove from heat.
4. Strain to remove seeds.
5. Stir in lemon juice.
6. Drizzle over sliced cheesecake.




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