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Calorie Counter's Cheesecake


  • 1 cup Graham cracker crumbs
  • 3/4 cup granulated sugar, divided
  • 1/4 cup butter or margarine, divided
  • 15 ounces small curd cottage cheese
  • 4 eggs
  • 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-purpose flour
  • 1 (10 ounce) package frozen red raspberries, in syrup, thawed

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  1. Heat oven to 300 degrees F. Grease lightly a springform pan.
  2. Mix cracker crumbs, 1/4 cup sugar and butter. Press into bottom of prepared pan.
  3. 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.
  4. Pour raspberries over cheesecake and serve at once.

Canned fruit may be substituted for raspberries.