Raspberry Cheesecake Recipes

Ingredients

1 prepared graham cracker crust

Filling:

2 lbs nonfat cottage cheese

12 oz cream cheese, softened

1 ¼ cup sugar

2 large eggs

1 large egg white

1 tbsp orange juice

Topping:

4 cups fresh raspberries

½ cup water

½ cup sugar

½ tsp cinnamon

1tbsp orange juice

1tbsp potato starch

2 tbsp water

Instructions

Preheat oven to 350 degrees. Using a cheese cloth, squeeze the cottage cheese from a “bag” removing as much liquid as possible. In a large bowl, mix the drained cottage cheese and cream cheese (cut in cubes) and beat until smooth. Add sour cream, sugar and eggs one at a time, whisking slowly. Add egg white and orange juice, keep mixing. Once smooth pour into crust and bake 45 minutes or until set.

Topping:
Combine 2 cups of raspberries, water, sugar, cinnamon and orange juice in a small pot. Bring to a boil over medium heat, simmer 5 minutes. In a small bowl, place potato starch and water together and mix. Add to pot of goodness already brewing and continue simmering 1 minute. Remove from heat and add last 2 cups of raspberries to the mix. Let cool and pour on top of cake. Chill overnight.

Ingredients

1 graham cracker crust

Filling:

2 ½ lbs softened cream cheese

1 ½ cup sugar

5 eggs

2 egg yolks

¼ cup sour cream

1 tbsp grated lemon zest

1 ½ tsp vanilla

Topping:

1 cup jelly (raspberry)

3- ½ pints of fresh raspberries

Instructions

Preheat oven to 450 degrees. Mix cream cheese and sugar till it’s light and fluffy. Add eggs and egg yolk two at a time, mixing well between each one. Lower speed, add sour cream, lemon, and vanilla and continue mixing until well blended. Pour into crust and bake 15 minutes. Reduce temp to 225 degrees and bake for another 5 minutes or until center is wiggly. Turn off oven and leave cake inside for an additional 30 minutes. Cool to room temp (2-3hrs) and chill overnight.

Topping:
Melt the jelly in a pan on low heat. Once melted add jelly and fresh raspberries to a bowl and mix well. Spoon on top.