-DEE PENROD FGGT98B 1 tb Lemon juice
18 Crushed zwieback crackers 2 Beaten whites egg
3 tb Butter 1 c Commercial sour cream
1 tb Sugar 2 tb Sugar
16 oz Cream cheese 1 ts Extract vanilla
1/2 c Sugar 16 oz Frozen raspberries
2 Yolks egg Or
1 ts Grated orange peel 1 Pint fresh raspberries
1. Lightly grease a 9″ heat-resistant; non-metallic baking dish.
2. In a small bowl, combine cracker crumbs, softened butter, and the
smaller amount of sugar. Press into the bottom of a greased baking
dish.
3. Heat at FULL POWER, uncovered, in microwave oven 2 minutes. Set
aside.
4. In a large mixing bowl, beat cream cheese and the larger amount
of sugar together until light and fluffy. Add egg yolks, 1 at a time,
beating well after each addition. Beat in orange peel and juice.
5. Fold in stiffly beaten egg whites. Pour into prepared baking
dish; smooth with a spatula.
6. Microwave at FULL POWER 6 minutes
7. In a small bowl, combine sour cream, the remaining sugar and
vanilla until well blended. Carefully spread over top of cheesecake.
8. Microwave at FULL POWER 1 minute.
9. Arrange raspberries on top of cheesecake as desired and chill
several hours before serving.
Serves 8. Microwave time: 9 minutes Conventional range time: 30-40
minutes at 325 deg.F.
Yields
8 servings
