1 cup graham cracker
1 tablespoon granulated
3 tablespoons cold
4 packages (8 ounces
each) cream cheese, softened
1 1/4 cups granulated
1 tablespoon lemon juice
2 teaspoons vanilla
3 eggs, lightly beaten
(optional) ~ Recipe
• 3 packages (10 ounces each) frozen sweetened
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
For sauce, drain
raspberries, reserving the juice in a small saucepan; set berries aside.
Bring juice to a boil.
Reduce heat; simmer,
uncovered, for 15 to 20 minutes or until reduced to 3/4 cup.
In a blender, puree
reserved raspberries; press through a sieve to remove seeds.
In a bowl, combine
pureed raspberries, raspberry juice, sugar and lemon juice.
Cover and refrigerate
To serve, spoon raspberry sauce onto dessert plates; top each with a slice
Preheat oven to 350 degrees.
In a small bowl, combine cracker crumbs and
sugar; cut in butter until crumbly.
Grease the sides only of a 9 inch springform
Press crumb mixture onto bottom of pan.
Place on a baking sheet.
Bake for 10 minutes.
Cool on a wire rack.
In a large bowl, beat the cream cheese,
sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until
Pour over crust.
Return pan to baking sheet.
Bake for 45 to 55 minutes or until center is
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to
loosen; cool 1 hour longer.
Just before serving, remove sides of pan.
Serve with Raspberry Sauce if desired.
1 package (.3 ounce)
2 cups boiling water
1 pint lemon sherbet,
1 tablespoon lemon juice
1 tablespoon grated
6 tablespoons whipped
In a large bowl, dissolve gelatin in boiling
Slowly stir in the sherbet, lemon juice and
Pour into six dessert cups.
Cover and refrigerate overnight.
Garnish with whipped topping.
1 teaspoon plus 2
tablespoons butter, divided
2 tablespoons plus 1/2
cup granulated sugar, divided
1/4 teaspoon salt
1 cup milk
4 eggs, separated
2 tablespoons grated
1 teaspoon orange
1/8 teaspoon cream of
Preheat oven to 400 degrees.
Use 1 teaspoon butter to grease bottom and
sides of a 6 cup souffle dish.
Thoroughly coat inside of dish with 2
tablespoons sugar; tap out excess sugar and
In a saucepan, combine the flour, salt and
1/4 cup sugar; gradually whisk in milk until
Bring to a boil over medium heat; cook and
stir for 2 minutes or until thickened.
Transfer to a bowl; whisk in egg yolks,
orange peel, extract and remaining butter.
In a bowl, beat egg whites and cream of
tartar on medium speed until foamy.
Gradually add remaining sugar, 1 tablespoon
at a time, beating until soft peaks form.
With a spatula, stir 1 cup of the whites
into the orange batter until no white
Fold in remaining egg whites until combined.
Gently pour into prepared dish.
Bake for 25 to 30 minutes or until a knife
inserted near the center comes out clean.