Recipe for Calorie Counter's Cheesecake
Desserts

CALORIE COUNTER'S CHEESECAKE

    Calorie Counter's Cheesecake

    1 cup graham cracker crumbs
    3/4 cup granulated sugar, divided
    1/4 cup butter or margarine, divided
    15 ounces small curd cottage cheese
    4 eggs
    1/2 cup evaporated skim milk
    3 tablespoons lemon or orange juice
    1 teaspoon lemon or orange peel
    1/4 teaspoon salt
    1/4 cup all-purposeflour
    1 (10 ounce) package frozen red
        raspberries, in syrup, thawed

    Preheat oven to 300 degrees F. Grease lightly a springform pan.

    Mix cracker crumbs, 1/4 cup sugar and butter. Press into bottom of prepared pan.

    In a blender mix until smooth the cheese, eggs, milk, remaining sugar, lemon juice, lemon peel and salt. Add flour and blend a few seconds. Pour over cracker crumbs. Bake for 1 hour or until firm. Cool completely before removing side of pan.

    Pour raspberries over cheesecake and serve at once.

    NOTE: Canned fruit may be substituted for raspberries.


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