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Ingredients Edit

Directions Edit

  1. Preheat oven to 300 F.
  2. Combine crumbs, Sugar and margarine; press firmly on bottom of 9-inch springform pan.
  3. With mixer, beat cream cheese in large bowl until fluffy.
  4. Gradually beat in Eagle Brand until smooth.
  5. Add eggs and ReaLemon; mix well.
  6. Pour into prepared pan.
  7. Bake 50 to 55 minutes or until center is set; top with sour cream.
  8. Bake 5 minutes longer.
  9. Cool 1 hour.
  10. Chill at least 4 hours.
  11. Serve with raspberry Sauce if desired.
  12. Store leftovers covered in refrigerator.

Raspberry Sauce Edit

  1. In small saucepan, combine 2/3 cup syrup drained from 1 (10-oz.) package thawed frozen red raspberries, 1/4 cup red currant jelly or red raspberry jam and 1 tbsp. cornstarch.
  2. Cook and stir until slightly thickened and clear.
  3. Cool.
  4. Stir in raspberries.
  5. Makes about 1 1/3 cups


See also Edit

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