-CRUST-
2 c Chocolate wafer crumbs
1/4 c Sugar
1/4 c Melted butter
CHEESECAKE
1 lb Breakstone cream-style
-cottage cheese
1 lb Cream cheese; softened
1 1/2 c Sugar
4 Eggs; slightly beaten
1/3 c Cornstarch
1/2 c Melted butter or margarine
1 pt Sour cream
1 tb Grand marnier (or other
-orange liqueur)
1 ts Almond extract
FILLING
1/4 c Seedless raspberry preserves
1/4 ts Raspberry oil or extract
1 ts Cornstarch
From: christi@meaddata.com (Christi Wilson)
Date: 4 Aug 1994 20:44:26 -0400
Crust: Combine all ingredients and pat into bottom and sides of a 9-inch
springform pan. Bake at 350 degrees for 10 minutes and cool.
Cheesecake: Sieve cottage cheese (or puree in blender until smooth). Pour
into large mixing bowl. Add cream cheese. Beat with high speed of electric
mixer until blended and creamy. Add sugar. On low speed, add cornstarch,
Grand Marnier, eggs and almond extract. Beat until blended. Add melted
butter and sour cream and blend at low speed.
Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves
and flavoring. Mix well, then add cornstarch and mix again.
Assembly: Pour some cheesecake into crust, spoon on half the raspberry
mixture. Add remaining cheesecake mixture, then the remaining raspberry
mixture. Cut through the batter with a knife or rubber spatula to create a
marbling effect.
Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges.
Turn off oven; leave cake in oven for 2 hours. Remove and cool completely
on wire rack. Chill, remove sides of pan.
Decorate with chocolate leaves if desired. Serves 12.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
