1 cup graham cracker crumbs
3/4 cup granulated sugar, divided
1/4 cup butter or margarine, divided
15 ounces small curd cottage cheese
1/2 cup evaporated skim milk
3 tablespoons lemon or orange juice
1 teaspoon lemon or orange peel
1/4 teaspoon salt
1/4 cup all-purposeflour
1 (10 ounce) package frozen red
raspberries, in syrup, thawed
Preheat oven to 300 degrees F. Grease lightly a springform pan.
Mix cracker crumbs, 1/4 cup sugar and butter. Press into bottom of prepared pan.
In a blender mix until smooth the cheese, eggs, milk, remaining sugar, lemon juice, lemon peel and salt. Add flour and blend a few seconds. Pour over cracker crumbs. Bake for 1 hour or until firm. Cool completely before removing side of pan.
Pour raspberries over cheesecake and serve at once.
NOTE: Canned fruit may be substituted for raspberries