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By Craig Claiborne
Preheat oven to moderate (350°F.). Grease an eight-inch Springform pan.
Mix crumbs, one-half cup of the sugar and the melted butter. Press crumbs over bottom and part way up sides of the pan.
Beat the cheese. Beat in remaining sugar, the eggs and two teaspoons lemon rind.
Pour mixture into prepared pan. Bake for thirty-five minutes. Cool. Chill overnight.
Combine berries, water, cornstarch and remaining lemon rind. Simmer for a few minutes. Cool and spread over the torte.
© 1966 Craig Claiborne estate. All rights reserved.