Lemon Ricotta Cheesecake with Raspberry
Source of Recipe
net
List of Ingredients
Lemon Ricotta Cheesecake with Raspberry Sauce
3 whole graham crackers
1 tbsp cold butter, cut in 8 pieces
1 tbsp sugar
4 strips lemon zest, cut in half
1/2 c liquid egg substitute
6 tbsp lemon juice
30 oz part-skim ricotta cheese
1/2 c sugar, divided
Preheat oven to 325'. Cover outside of 9" springform with foil. Break each graham cracker in 8 pieces and add to blender jar. Blend on mix until crushed, about 10-15 seconds. Add butter and 1 tbsp sugar; blend on mix until combined, about 10-15 seconds. Press mixture into bottom of pan and bake 10 minutes. Add lemon zest and 1 tsp sugar to clean and dry blender. Blend on food processor speed for 15-20 seconds. Add egg substitute and remaining ingredients in order listed; blend on mix for 60-75 seconds. (It may look like ingredients are not mixing, but after 30 seconds the mixture will start to circulate in the blender jar). Pour into crust and bake until firm, about 1 hour. Cool complteely on wire rack then refrigerate at least 6 hours before serving. Serve with raspberry sauce.
Raspberry Sauce
12 oz frozen raspberries, thawed, at room temp (about 1-1/3 cups)
1 tbsp sugar
Put berries and sugar in food proccessor work bowl fitted with chopping blade. Process on food processor speed until combined, about 20 seconds. Strain mixture through a fine sieve. Store in an airtight container in refrigeratorRecipe
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