We did this one for my birthday and it worked out really well...it's a nice cheesecake that's not too sweet, and the fresh fruit makes it even better.
- 1 9 or 10 inch graham cracker pie crust, unbaked
- 1 cup small curd cottage cheese
- 2 tablespoons milk
- 16 oz packages cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cups fresh raspberries
- whipped cream, as much as desired
- Follow directions on crust to pre-bake, if necessary, then preheat oven to 350 degrees F.
- Use blender to mix cottage cheese and milk until smooth. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. (Make sure your cheese mixtures are smooth before adding the eggs, or you'll be finding cream cheese lumps throughout when you eat it!) Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon.
- Bake at 350 degrees F for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.
