Raspberry Cheesecake(low fat) |
| Name: |
Angela Wagner |
| Base: |
Eglin A.F.B. |
| Recipe: |
Crust
2 cups cheerios
48 Vanilla Waffers (cookies)
4 tablespoons sugar
1/2 cup vegtable oil
blend all together in cuisine art. press contents into bottom of spring form pan evenly.
Raspberry Swril
6 tablespoons seedless Rasp Jam
2 tablespoons lemon juice
1 tablespoons Chambord (ras liquor find at a class six)
8 oz frozen raspbarries
put all ingredients in a sauce pan. heat on low. stir until disolved. strain through a riceror cheese cloth two remove the seeds. put the juice in a squeeze container (ketchup bottle recomended) and refridgerate.
Cake batter
24 oz. low fat cottage cheese
12 oz low fat cream cheese softened
8 oz low fat sour cream
8 oz sugar
1 large egg
1 1/2 oz cornstarch
1 oz lemon juice
1 tablespoon vanilla
1/4 teaspoon salt
3 1/2 oz seedless Raspberry jam
Preheat oven at 325
After making the crust wash cuisine art to where there is no left over residue from the oil, and dry.
Place cottage cheese in a double layer cheese cloth. Squeeze out as much liquid as possible. put in cuisine art. Blend until smooth.(about 2 minutes) Add jam and blend. While the cuisine art is left running add each ingredient one at a time until each is fully blended. Pour into pan. Squirt Raspberry swirl in a zig zag cormation on top. then draw a stick through it in to get desired look. do not do too much design will blend and fade. Bake 30 minutes until edges are firm. turn off ovenleave in for an editional 30 mins. Pull cake out let fully cool then refridgerate.
Note to maker: Must strain cottage cheese or it will be like yogart instead. |
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