Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Crust:

  3. 1 1/2 cups graham cracker crumbs

  4. 1/4 cup melted butter

  5. Filling:

  6. 16 ounces cream cheese, softened

  7. 1 up ricotta cheese

  8. 1 1/4 cups sugar

  9. 3 tbsp. all purpose flour

  10. 1 tsp. lemon extract

  11. 3 large eggs, beaten to blend

  12. 2/3 cup fresh raspberries

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Wrap the outside of a 9 inch springform pan tightly with foil. Stir together graham crumbs and melted butter in a medium bowl until evenly moistened. Press into the bottom and 1 1/2 inches up sides of pan. Refrigerate crust while preparing filling.

  3. For Filling:

  4. Preheat oven to 325 degrees. Combine cream cheese, ricotta, sugar, flour and lemon extract in a large bowl. Beat on low speed just until blended. Gently fold in raspberries. Pour filling over prepared crust. Place springform into a large roasting pan. Add enough hot water to come halfway up sides of springform. Bake cheesecake 40 to 50 minutes until set. Remove cheesecake from water bath and discard foil. Transfer cheesecake to a rack and cool 30 minutes. Refrigerate at least 6 hours or overnight. Carefully remove pan sides and slice.


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