2 cups vanilla wafer crumbs
(8-ounces or about 56 wafers)
2 large eggs, separated
5 (8-ounce) packages cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
5 large eggs
1/4 cup whipping cream
Rosy Raspberry Topping (recipe follows)
Stir together crumbs and
2 egg whites until thoroughly blended. Press crumb mixture onto
bottom and 2 1/2-inches up sides of lightly greased 9 x 3-inch
springform pan. Chill.
In large mixing bowl,
beat together cream cheese, sugar, flour, lemon peel and vanilla
at high speed until fluffy. Add 5 eggs and 2 egg yolks, 1 at
a time, beating well after each addition. Blend in cream. Pour
into chilled crust.
Bake in preheated 500°F
oven 10 minutes. Reduce heat to 250°F and bake until cake
tester inserted in center comes out clean, an additional 50 to
60 minutes. Cool on wire rack. Spread cooled topping over top.
Chill until firm, at least 8 hours or overnight. To serve, remove
rim of pan and cut into wedges. Refrigerate any leftovers.
Makes 12 to 16 servings.
Rosy Raspberry Topping:
1 (12-ounce) package frozen
slightly sweetened raspberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/3 cup maple syrup
Drain raspberries, reserving
syrup. Set aside. Add water to syrup, if necessary to make 1/2
cup. Set aside.
In small saucepan stir
together suger and cornstarch. Stir in reserved raspberry liquid
and maple syrup. Cook over medium heat, stirring constantly,
until mixture boils and thickens. Boil 1 minute. Stir in reserved
raspberries. Cool to room temperature before serving.
Recipe and photograph provided
courtesy of the American Egg Board.
