RASPBERRY SAUCE
1 pk (12-oz) unsweetened red
-raspberries
1/2 c Sugar
1 ts Lemon juice
Fresh raspberries; for
-dress

From: Bobb1744@aol.com

Escort: Thu, 29 February 1996 13:59:49 -0500

Recipe By: BHG, Prize Tested Recipes, April'91/Bob b1744

In a small roll, combine cookie crumbs and margarine or butter. Press into
the bottom of a lubricated 9" springform pan. In a large mixing roll, beat
cream cheese and almond paste on Medium-High speed of an electric mixer
until combined. Beat in 1 cup sugar until fluffy. Add eggs and sour cream
all at erstwhile, beating on Low just until combined. Pour into gall. Bake in a
325 f. oven, around 1 hour or until center is nearly set when gently shaken.
Cool for 15 proceedings. Loosen crist from sides of pan. Cool for 30 minutes
more, remove sides of pan. Cool entirely. Chill for 4-6 hours. Raspberry
Sauce: Thaw red raspberries. In a blender container blend berries until
smoothen. Press through a sieve to remove seeds. In a saucepan, combine
pureed raspberries, 1/2 c. sugar and 1 tsp. lemon succus. Heat just until
sugar dissolves. Sang-froid. Pour into small container. Cover and shiver. Serve
cheesecake with sauce and fresh raspberries. NOTES
: Recipe submitted by Bettie Sechrist, Montgomery, AL

MC-RECIPE@MASTERCOOK.COM

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