For Walnut Crust-------------
1 1/2 cup Finely chopped walnuts
1/2 cup Flour
2 tbsp Butter, softened
For
32 oz Cream cheese, softened
1 1/2 cup Sugar
1 tbsp Flour
1 tsp Vanilla
2 Eggs
1 cup Fresh or frozen raspberries, coarsely chopped raspberries; coarsely chopped
|
|
For crust: mix all ingredients until dough forms. Press in bottom of ungreased 9Ó springform pan. Bake 10 to 12 minutes or until edges are golden brown.
Heat oven to 400¼. Bake crust and cool. Reduce oven to 325¼. Beat cream cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy. While mixer is running on low speed, beat in eggs. Beat on medium speed 1 minute, scraping bowl occasionally. Fold in raspberries. Spread mixture over crust. Bake about 55 minutes or until center is set. Cool 30 minutes on wire rack. Refrigerate at least 3 hours. Remove side of pan. Recipe By : Betty Crocker Holiday Recipes
Posted to EAT-L Digest 24 Sep 96
Date: Wed, 25 Sep 1996 06:05:19 -0300
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
|
|
