Double Raspberry Cheesecake

By á-2144

Ingredients

• 1-1/2 cups finely crushed graham crackers
• 1/4 cup butter, melted
• 2 8-oz cream cheese, softened
• 1 cup ricotta cheese
• 1-1/4 cups sugar
• 3 Tbsp all purpose flour
• 1 tsp lemon extract
• 3 slightly beaten egs
• 2/3 cup raspberries
• raspberry sauce

Preparation

Step 1

1. Preheat oven to 375F. For crust, in a small bowl combine the crushed graham crackers and melted butter. Press the mixture firmly into the bottom and baout 1-1/2 inches up the side of a 9-inch springform pan. Set aside.

2. For filling, in a large mixing bowl beat the cream cheese, ricotta, sugar, flour, and lemon extract with an electric mixer on low speed until combined. Add eggs all at once. Beat on low speed just until combined. Gently fold in raspberries. Pour batter into crust lined pan. Place pan in a shallow baking pan.

3. Bake for 35-40 minutes or until a 2-1/2 inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 minutes more. Remove side of pan; cool cheesecake completely on wire rack. Cover and chill for 4-24 hours before serving. Serve with raspberry sauce.

RASPBERRY SAUCE
in a medium saucepan stir together 1 cup raspberry-cranberry juice and 1 tablespoon cornstarch. Cook and stir until thickened and bubbly. Add 1/4 cup currant jelly, stirring until melted. Remove from heat. Stir in 1 cup fresh or frozen red raspberries, thawed, and if desred, 1 tablespoon creme de cassis. Cover and chill for 30 minutes or until serving time.