Use and Care Manual

T U R N U P T H E F U N R E C I P E S
62
Decadent Desserts
T U R N U P T H E F U N R E C I P E S
Raspberry Cheesecake
Makes 8-10 servings
Variations: Replace the graham crackers with chocolate wafer cookies. Or, add
¼ cup walnuts, almonds, hazelnuts or pecans along with the graham crackers
to the crust.
¼ cup butter, at room temperature, plus more for greasing pan
12 graham crackers (about 5 oz.)
4 (8 oz.) pkgs. cream cheese
1 cup sugar
4 large eggs
2 tsp. vanilla extract
1. Preheat oven to 300° and butter the bottom and sides of a 9-inch springform pan.
2. Place graham crackers and butter into the Torpedo™ and lock lid into place.
Press PULSE several times until mixture is the texture of cornmeal.
3. Press mixture into bottom of prepared springform pan.
4. In a fresh Torpedo™ canister, place cream cheese, sugar, eggs and vanilla and
lock lid into place. Press PULSE several times until mixture is smooth. Pour over
graham crust.
5. Drizzle with sweet raspberry syrup (see recipe on page 48) and drag a fork
through the syrup to distribute evenly over top of cake.
5. Bake for 1 hour 15 min.
6. Allow to cool for at least 1 hour, and then chill in the refrigerator for least
4 hours before serving.