We use an almond macaroon crust for this, mainly to avoid the graham cracker taboo on this holiday, but also because it happens to be absolutely delicious!We recommend using a 10" springform pan for this but it would probably work just fine in a deep pie plate. Remember to allow enough time for the cheesecake to chill thoroughly before adding the topping.
Ingredients
2 cans almond macaroons
3 tablespoons butter, melted
4 8-ounce bars of cream cheese
4 eggs
2 teaspoons vanilla
1 cup sugar
zest of one orange (optional)
3 half pints fresh raspberries
1 cup strawberry or red currant jelly
Instructions
Preheat oven to 350 degrees F.
For crust:
Put macaroons and butter into food processor and pulse until totally combined.
Coat the bottom and the sides of the springform pan lightly with cooking spray.
Put the mixture into the springform pan and push the crust into the bottom and sides..
For filling;
Mix cream cheese, eggs, vanilla, sugar in bowl of electric mixer for about 5 minutes.
Add 1 teaspoon orange zest (optional).
Pour the mixture into the crust and bake for 55 - 60 minutes until toothpick inserted into middle comes out clean. When you take the cheesecake out of the oven, go around the edges with a knife and then put into refrigerator to chill for at least 3-4 hours before adding topping.
For topping:
Melt the jelly in a small pan over low heat. Toss the raspberries and the warm jelly in a bowl until mixed, then arrange the berries on top of the cooled cheesecake. Refrigerate until ready to serve
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2017/04/08/spring-holiday-desserts/