|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Butter||1 Tablespoon, melted|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon/Grated||Bag (0 kg), tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Flour||1⁄8 Cup (2 tbs)|
|Raspberries||3⁄4 Cup (12 tbs), garnish|
Stage1-In a bowl, combine the crumbs and butter. press into bottom of a greased 9 inch loose-bottomed or springform pan. Place pan in freezer while you prepare the filling.
Stage2-In a blender or food processor, place all remaining ingredients except the flour and raspberries and blend until smooth.
Stage3-Add flour and blend for 12 seconds until ingredients are thoroughly mixed.
Satge4-Remove crust from freezer and pour in the filling.
Stage5-Bake at 325 degrees fareinhite for 50 minutes or until the filling has set.
Stage6-Cool, on a rack. Loosen edges of cheesecake with a knife and remove the sides of the pan, but not the bottom, from the cheesecake.
Stage7-Place on a serving platter and top with raspberries.