RASPBERRY CHEESECAKE
1 cup finely crushed graham crackers (about 14 crackers)
1/4 cup finely chopped almonds
3/4 cup granulated sugar
4 tablespoons all-purpose flour
2 tablespoons margarine or butter, melted
3 8-ounce packages cream cheese, softened
1/4 cup raspberry liqueur
1 tablespoon vanilla
2 eggs
1 8-ounce container plain yogurt or raspberry yogurt
1 8-ounce container raspberry yogurt
Fresh raspberries and/or blackberries
Sifted powdered sugar (optional)
- For crust, combine crushed crackers, almonds, 1/4 cup of the granulated sugar, 2 tablespoons of the flour, and the margarine or butter.
- Press onto the bottom of a 9-inch spring-form pan.
- Set aside.
- In a medium mixing bowl combine the remaining granulated sugar, remaining flour, the cream cheese, liqueur, and vanilla.
- Beat with an electric mixer until fluffy.
- Add eggs and yogurt, beating on low speed just until combined.
- Do not over-beat.
- Pour into pan.
- Place spring-form pan in a shallow baking pan in oven.
- Bake in a 375 degree F. oven for 50 to 55 minutes or until center appears nearly set when gently shaken.
- Cool 15 minutes.
- Loosen cake from side of pan.
- Cool 30 minutes.
- Remove side of pan; cool for 1 hour.
- Chill at least 4 hours.
- To serve, arrange berries atop cake.
- Dust with powdered sugar, if desired.
- Makes 12 servings.