Crustless Raspberry Cheesecake
|Ricotta||2 Cup (32 tbs)|
|Lemon extract||1 1⁄2 Teaspoon|
|Raspberries||1 1⁄2 Cup (24 tbs)|
|Red currant jelly||1⁄4 Cup (4 tbs)|
Preheat oven to 325 °F.
Butter a 9-inch pie plate.
In a large bowl, beat ricotta and eggs together until smooth.
Beat in cornstarch, honey, and lemon extract.
Turn into prepared pie plate, and bake on middle shelf of oven for 1 hour.
Cool on wire rack, and then chill.
Top with raspberries.
In a small saucepan, heat jelly.
Drizzle over top of berries, and refrigerate cake.
Serving size: Complete recipe
Calories 1615 Calories from Fat 720
% Daily Value*
Total Fat 82 g125.7%
Saturated Fat 46 g229.9%
Trans Fat 0 g
Cholesterol 885.4 mg295.1%
Sodium 689.5 mg28.7%
Total Carbohydrates 149 g49.7%
Dietary Fiber 15.1 g60.3%
Sugars 73.4 g
Protein 77 g154.8%
Vitamin A 59.9% Vitamin C 99.3%
Calcium 115.7% Iron 37.3%
*Based on a 2000 Calorie diet