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Ingredients
- Crust:
- 1/2 cup zwieback cookies, finely ground
- 1/2 cup sugar
- 1/4 cup chopped pecans
- 5 tablespoons soft oleo
- Filling:
- 3 8-ounce packages cream cheese
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- 1 tablespoon lemon juice
- 2 eggs
- 1 pint sour cream
- 10 ounces frozen raspberries, drained well, reserve juice
- Topping:
- 2/3 pint sour cream
- 1 teaspoon vanilla
- 1/2 cup sugar
Details
Preparation
Step 1
Mix zwieback, sugar, pecans and oleo and pat in the bottom of a springform pan. Bake at 325 degrees for 6 minutes.
Combine cream cheese, sugar, salt, vanilla and lemon juice; and beat for 7 minutes at medium speed. Add eggs and beat 2 minutes.
Stir in 1/3 of sour cream and pour 1/2 of mixture on crust.
Dot filling with raspberries.
Pour on remaining filling. Bake 25 minutes. Cool 5 minutes.
Mix topping ingredients. Pour over cake. Bake 10 minutes. Cool. Refrigerate, covered, overnight.
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