Raspberry Cranberry Cheesecake

Recipe Ingredients

		Crust
1 3/4 cups	255g / 9oz	Crushed vanilla wafers - (about 3/4 of a 12-
3 tablespoons	45ml	Chopped almonds
1/4 cup	49g / 1.7oz	Butter or margarine - melted
		Cheesecake
1 1/2 cups	355ml	Whole frozen red raspberries
24 oz	681g	Low-fat cream cheese
3/4 cup	148g / 5.2oz	Sugar
5 teaspoons	25ml	Cornstarch
4		Eggs
1 tablespoon	15ml	Finely shredded lemon peel
1 teaspoon	5ml	Vanilla extract
		Glaze
1 cup	237ml	Whole frozen red raspberries
1/2 cup	118ml	Frozen cranberry raspberry juice cocktail - thawed
2 teaspoons	10ml	Lemon juice
2 teaspoons	10ml	Cornstarch

Recipe Instructions

Crust: In a small bowl combine crushed wafers and almonds.

Add in melted butter or margarine and mix until thoroughly combined. Using a rubber spatula, press mixture evenly onto bottom of a greased 9-inch Springform pan. Set aside.

Cheesecake: Thaw and drain whole frozen red raspberries by spreading on 4 layers of paper toweling placed on a plate or cookie sheet. Set aside.

In a large bowl, combine cream cheese, sugar and cornstarch. With electric mixer on medium speed, beat until smooth. Reduce mixer speed to low, and add eggs, one at a time, beating after each addition just until incorporated. Stir in lemon peel and vanilla extract. Set aside.

Place thawed red raspberries evenly on crust, leaving a 1" margin around edge. (To create an attractive, evenly colored crust, avoid placing berries closer to the edge than this specified margin.) Pour cream cheese mixture over berries and crust.

Bake at 350F for 15 minutes. Lower temperature to 225F and bake for 1 hour and 10 minutes more, or until center no longer looks wet or shiny. Turn off oven. Remove cheesecake from oven and run a knife carefully around inside edge of pan. Return pan to warm oven for one hour.

Chill while glaze is made. (Cake may be frozen at this point.)

Glaze: In a small saucepan, combine 1/4 cup concentrate, 2 teaspoons lemon juice and 1 cup red raspberries. Heat slowly until steam rises from top and berries are soft. Do not boil. Remove from heat and strain through a fine sieve to remove seeds. Return to saucepan.

Combine remaining 1/4 cup concentrate with cornstarch, and stir until dissolved.

Add to raspberry/lemon juice mixture and cook over low heat until slightly thickened. Cool to room temperature. Glaze cheesecake and chill, uncovered, until serving time.

Description: "The beautiful red glaze adds a stunning finish to any holiday meal or gathering."

Source:
Hershey's BEST Cakes c.1992 Hershey Foods Corporation

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