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.