Valentines Cheesecake With Raspberry Sauce - breadcrumbs

Method

• Preheat the oven to 375F BUTTER a 9-inch springform pan.
• Grind the zwiebacks in the food processor and measure 1 cup of the crumbs.
• In a small bowl, mix the crumbs with the sugar and butter until well combined.
• Press into the bottom of the prepared pan.
• Bake for 10 minutes or until the crust is lightly toasted.
• Remove from the oven and cool the pan on a wire rack.
• Lower the oven temperature to 325 f.
• To make the filling, beat the egg whites and cream of tartar in a medium bowl until light and frothy; gradually beat in 1/4 cup of the sugar until stiff peaks form; set aside.
• In a small bowl, mix the remaining sugar with the flour and salt.
• In a large bowl, beat the cream cheese until creamy; gradually beat in the flour mixture and the egg yolks until well blended.
• Beat in the sour cream and vanilla.
• Fold in the beaten egg whites.
• Turn the mixture into the pan on top of the crust.
• Bake for 1 3/4 to 2 hours, or until the center of the cheesecake feels firm.
• Turn off the heat; open the oven door and let cool in the oven for 10 minutes.
• Remove from the oven and cool on a wire rack away from drafts.
• Refrigerate at least 4 hours, overnight, or up to 3 days.
• Or wrap well and freeze up to 1 month.
• To make the raspberry sauce, combine 1 cup of the raspberries and the sugar in a small saucepan.
• Heat slowly to a boil over medium heat, then reduce the heat and simmer for 5 minutes.
• Remove from the heat and stir in the remaining cup of berries.
• Cool.
• Serve the sauce warm or chilled with wedges of the cheesecake.
• To slice the cheesecake, dip a thin bladed sharp knife in hot water to prevent sticking.
• Makes 16 servings.
• B. Ojakangas Great Holiday Baking book.