Title: Raspberry Cheesecake***Fggt98b
Categories: Dessert Dairy Fruit
Yield: 8 Servings

18		Crushed zwieback crackers
3	tb	Butter
1	tb	Sugar
16	oz	Cream cheese
1/2	c	Sugar
2		Yolks egg
1	ts	Grated orange peel
1	tb	Lemon juice
2		Beaten whites egg
1	c	Commercial sour cream
2	tb	Sugar
1	ts	Extract vanilla
16	oz	Frozen raspberries
		Or
1		Pint fresh raspberries

1. Lightly grease a 9" heat-resistant, non-metallic baking dish. 2. In a small bowl, combine cracker crumbs, softened butter, and the smaller amount of sugar. Press into the bottom of a greased baking dish. 3. Heat at FULL POWER, uncovered, in microwave oven 2 minutes. Set aside. 4. In a large mixing bowl, beat cream cheese and the larger amount of sugar together until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in orange peel and juice. 5. Fold in stiffly beaten egg whites. Pour into prepared baking dish; smooth with a spatula. 6. Microwave at FULL POWER 6 minutes 7. In a small bowl, combine sour cream, the remaining sugar and vanilla until well blended. Carefully spread over top of cheesecake. 8. Microwave at FULL POWER 1 minute. 9. Arrange raspberries on top of cheesecake as desired and chill several hours before serving. Serves 8. Microwave time: 9 minutes Conventional range time: 30-40 minutes at 325 deg.F. Source: Micro Cookbook

From: Tspn

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