CRAIG CLAIBORNE'S NEW YORK TIMES CHEESECAKE
09/23/1998


CHEESECAKE


4 large cream cheese blocks
4 eggs
1 teaspoon vanilla
juice and zest (rind) of one lemon
1 3/4 cups granulated sugar


CRUST


1 package graham crackers
4 tablespoons melted butter


Heat oven to 325 degrees. Put graham crackers in food processor and
pulse until they are crumbs. Put crumbs in a bowl and add melted
butter until the crumbs stick together. Press crumbs into the bottom
and up the sides of a prepared pan. Set aside.


In clean food processor, cream the cream cheese, eggs, vanilla, juice,
rind and sugar. Pour into crust.


Put 1/2 inch water into a large pan. Place that pan on the bottom rack
of oven. Put cheesecake in the oven on the rack above the water-filled
pan. Bake for 1 1/2 hours then turn oven off. Leave cheesecake in oven
for 30 minutes more.


RASPBERRY SAUCE


1/4 cup granulated sugar
2 teaspoons cornstarch
1 package (10 oz.) frozen red raspberries, thawed


In a small saucepan, stir together sugar and cornstarch, stir in
raspberries. Heat to boiling, stirring constantly, boil and stir 1
minute. Cool, press through sieve to remove seeds. Makes about 1 cup
sauce.







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