Raspberry cheesecake

Raspberry cheesecake

Ingredients/Components

• sugar - 1/4 c
• vanilla - 1 tsp
• milk - 1 c
• salt - 1/8 tsp
• egg - 1 item
• all-purpose flour - 1 c
• egg whites - 3 item
• butter or margarine, softened - 1/3 c
• cream of tartar - 1/4 tsp
• lemon juice - 1 Tbsp
• envelopes unflavored gelatin - 2 item
• plain yogurt - 16 oz
• egg yolks, beaten - 3 item
• each pkg - 4 oz
• ground pecans or walnuts - 1 c
• raspberry preserves - 2/3 c

How to make raspberry cheesecake:

Beat butter, 1/4 cup sugar and 1 egg in a small bowl until fluffy. Mix in 3/4 cup of the nuts, flour and 1/8 teaspoon salt. Press mixture on bottom and 2-inches up sides of a 9-inch spring-form pan. Bake at 400° for 10 minutes. Cool. Spread half the preserves on crust.

Mix 1/4 cup sugar, the gelatin, 1/4 teaspoon salt and the milk in saucepan. Stir in yolks. Cook over low heat, stirring constantly, until mixture thickens slightly, 8 to 10 minutes. Remove from heat.

Beat cream cheese in small bowl until fluffy. Beat in lemon juice and vanilla. Stir gelatin mixture into cream cheese mixture. Beat until smooth. Refrigerate until mixture begins to thicken, 8 to 10 minutes. Stir in yogurt.

Beat egg whites and cream of tartar until foamy. Gradually beat in 1/4 cup sugar. Beat until stiff and glossy. Fold cheese mixture into egg whites. Pour into crust. Refrigerate until set. Spread with remaining preserves. Remove rim of pan. Sprinkle with remaining nuts.

Recipe categories: Cheesecake, Desserts, Raspberries.