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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Raspberry Cheesecake Recipe

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Yield: 14 servings

Ingredients:
2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
3 tablespoons sugar

Raspberry Sauce:
2 1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice

Filling/Topping:
3 packages (8ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 cup whipping cream
2 to 3 tablespoons orange juice
1 1/2 cups fresh or frozen unsweetened raspberries, thawed

Instructions:
Combine the first 3 ingredients. Press into bottom and 1 1/2 inches up sides of greased 9-inch springform pan.
Chill 1 hour or until firm.
Puree raspberries in a blender or food processor.
Press through a sieve. Discard seeds. Add water if necessary to measure 1 cup.
In a saucepan, combine sugar and cornstarch. Stir in raspberry juice. Bring to a boil. Boil 2 minutes, stirring constantly.
Remove from heat. Stir in lemon juice and set aside.
In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy. Add egg whites. Beat on low just until blended.
Stir in whipping cream.
Pour half of mixture into crust.
Top with 3/4 cup raspberry sauce. (Cover and refrigerate remaining sauce.)
Carefully spoon remaining filling over sauce.
Bake at 375 degrees for 35 to 40 minutes or until center is nearly set.
Remove from oven and immediately run a knife around pan to loosen crust.
Cool on wire rack 1 hour. Refrigerate overnight.
Add orange juice to remaining chilled raspberry sauce. Gently fold in raspberries.
Spoon over cheesecake.