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Frozen Raspberry Macadamia Cheesecake


CRUST
1 cup vanilla wafer crumbs
1/2 cup finely chopped macadamia nuts or almonds
1/4 cup butter or margarine, melted

FILLING
3 tablespoon lemon juice
1 can Eagle Brand milk
3 tablespoon Grand Marnier liqueur or orange juice
1 pkg (10 ounce) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped

Mix together all crust ingredients. Press firmly into the bottom of an 8-inch Spring form pan. Bake at 375 degrees for 8-10 minutes. Cool. Combine Eagle Brand milk, lemon juice and liqueur; beat until smooth. Add raspberries; beat at low speed until well blended. Fold in whipped cream. Pour over cooled crust. Freeze until firm. Just before serving, let stand at room temperature for about 15 minutes. Garnish with whipped cream and chocolate filigrees.

Makes One 8-inch cheesecake.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.