Raspberry Cheesecake Recipe
My sister likes this raspberry cheesecake recipe. This recipe was given to her by one of her friends. Whenever there is a party in our house, she prepares this dessert. All the guests like this dessert very much and thank her for preparing it. Which makes my sister very happy. Have a happy moment must try this raspberry cheesecake recipe.
Ingredients
1/2 c. graham cracker crumbs
1 tbsp. butter, melted
1/2 c. low-fat cottage cheese
1/2 c. part-skim ricotta cheese
1 egg white
1 whole egg
1/4 c. evaporated skim milk
1/4 c. sugar
1 tbsp. lemon rind, grated
1/4 c. fresh lemon juice
1/8 c. flour
3/4 c. fresh or frozen raspberries for garnish
Directions
Stage1-In a bowl, combine the crumbs and butter. press into bottom of a greased 9 inch loose-bottomed or springform pan. Place pan in freezer while you prepare the filling.
Stage2-In a blender or food processor, place all remaining ingredients except the flour and raspberries and blend until smooth.
Stage3-Add flour and blend for 12 seconds until ingredients are thoroughly mixed.
Satge4-Remove crust from freezer and pour in the filling.
Stage5-Bake at 325 degrees fareinhite for 50 minutes or until the filling has set.
Stage6-Cool, on a rack. Loosen edges of cheesecake with a knife and remove the sides of the pan, but not the bottom, from the cheesecake.
Stage7-Place on a serving platter and top with raspberries.
Stage2-In a blender or food processor, place all remaining ingredients except the flour and raspberries and blend until smooth.
Stage3-Add flour and blend for 12 seconds until ingredients are thoroughly mixed.
Satge4-Remove crust from freezer and pour in the filling.
Stage5-Bake at 325 degrees fareinhite for 50 minutes or until the filling has set.
Stage6-Cool, on a rack. Loosen edges of cheesecake with a knife and remove the sides of the pan, but not the bottom, from the cheesecake.
Stage7-Place on a serving platter and top with raspberries.
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