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Crustless Raspberry Cheesecake

Dessert.Master's picture
Ingredients
  Ricotta 2 Cup (32 tbs)
  Eggs 3
  Cornstarch 2 Tablespoon
  Honey 2 Tablespoon
  Lemon extract 1 1⁄2 Teaspoon
  Raspberries 1 1⁄2 Cup (24 tbs)
  Red currant jelly 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

Rate It

Your rating: None
4.30294
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

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

3 Comments

Anonymous's picture
this looks good
Anonymous's picture
can this be prepared in a springform pan
rakesh's picture
absolutely.
Crustless Raspberry Cheesecake Recipe