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1
Preheat the oven to 375F BUTTER a 9-inch springform pan.
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2
Grind the zwiebacks in the food processor and measure 1 cup of the crumbs.
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3
In a small bowl, mix the crumbs with the sugar and butter until well combined.
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4
Press into the bottom of the prepared pan.
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5
Bake for 10 minutes or until the crust is lightly toasted.
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6
Remove from the oven and cool the pan on a wire rack.
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7
Lower the oven temperature to 325 f.
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8
To make the filling, beat the egg whites and cream of tartar in a medium bowl until light and frothy; gradually beat in 1/4 cup of the sugar until stiff peaks form; set aside.
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9
In a small bowl, mix the remaining sugar with the flour and salt.
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10
In a large bowl, beat the cream cheese until creamy; gradually beat in the flour mixture and the egg yolks until well blended.
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11
Beat in the sour cream and vanilla.
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12
Fold in the beaten egg whites.
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13
Turn the mixture into the pan on top of the crust.
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14
Bake for 1 3/4 to 2 hours, or until the center of the cheesecake feels firm.
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15
Turn off the heat; open the oven door and let cool in the oven for 10 minutes.
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16
Remove from the oven and cool on a wire rack away from drafts.
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17
Refrigerate at least 4 hours, overnight, or up to 3 days.
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18
Or wrap well and freeze up to 1 month.
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19
To make the raspberry sauce, combine 1 cup of the raspberries and the sugar in a small saucepan.
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20
Heat slowly to a boil over medium heat, then reduce the heat and simmer for 5 minutes.
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21
Remove from the heat and stir in the remaining cup of berries.
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22
Cool.
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23
Serve the sauce warm or chilled with wedges of the cheesecake.
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24
To slice the cheesecake, dip a thin bladed sharp knife in hot water to prevent sticking.
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25
B. Ojakangas Great Holiday Baking book.
