Raspberry Cinnamon Cheesecake
Raspberry Cinnamon Cheesecake Crust: 1 and 1/2 cups crushed graham crackers 3 tablespoons melted butter 1/2 teaspoon cinnamon 3 tablespoons granulated sugar Combine the crumbs, sugar, cinnamon and butter and press into the bottom of a 9 inch spring form pan. Set aside. Filling: 2 (16 ounce) containers of nonfat cottage cheese 2 (8 ounce) packages of cream cheese, softened 1 and 1/4 cup granulated sugar 2 eggs at room temperature 1 large egg white 1 tablespoon orange juice Preheat oven to 350 degrees. Using a cheese cloth, try to drain as much liquid as possible from the cottage cheese. With an electric mixer, beat the cream cheese until smooth, then blend in the drained cottage cheese. Add sour cream and sugar until blended. Add the eggs, one at a time and blend after each addition. Blend in the egg white and orange juice until the mixture is smooth and well blended. Pour into the crust and bake at 350 degrees for 45 minutes or until set. Loosen cake from edge of pan without removing the rim. Set on a rack to cool while preparing the fruit topping. Topping: 4 cups fresh raspberries 1/2 cup water 1/2 cup granulated sugar 1 teaspoon cinnamon 1 tablespoon orange juice 1 tablespoon cornstarch 2 tablespoons water Combine 2 cups of raspberries, water, sugar, cinnamon and orange juice in a pan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Combine the cornstarch and water and add to the fruit mixture simmering on the stove. Add to the pot of simmering fruit and continue to simmer another minute or two. Remove from heat and stir in the last 2 cups of raspberries. Let cool and pour on top of cake. Refrigerate for at least 6 hours before removing the rim and serving. Serves 14.
|
