Ingredients for 4 servings of Raspberry cheesecake:
1 package (250gr.) cream cheese, softened,
1 can condensed milk,
2 large eggs,
2 tbsp. fresh lemon juice,
1 tsp. vanilla extract,
1 cup fresh raspberries,
1 (6 oz.) packaged graham cracker pie crust.
Recipe: Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, lemon juice, and vanilla; mix well. Arrange half of the raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool down the cheesecake and garnish with the other half of the raspberries and whipped cream. I have covered the raspberry cheese cake from the picture with fruit flavored gelatin and cut it with a pasty ring.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.