INGREDIENTS:
15 ounce can Oregon® red raspberries in heavy syrup
3 tablespoons corn starch

DIRECTIONS:
Press raspberries and syrup through sieve to remove seeds.
Place cornstarch in a 1 quart pot. Slowly add syrup, stirring to dissolve. Heat over medium heat until boiling and thickened. Allow to cool. Spread over top of cooled cake.

INGREDIENTS:
16 ounces cream cheese, softened
15 ounces ricotta cheese
2 cups natural cane sugar
4 eggs
3 tablespoons tapioca flour
3 tablespoons corn starch
2 tablespoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1 stick butter, melted
16 ounces sour cream

DIRECTIONS:
Beat cheeses and sugar together. Add eggs. Add flour, cornstarch, vanilla, and lemon juice. Mix well. Melt butter and let cool. Blend in butter and sour cream. Spritz a 10” spring form pan with cooking spray.

Bake 325 for 70 minutes.

Turn oven off and keep cheesecake in oven for 2 hours.

Refrigerate when cool. Top with your favorite topping.

Adapted from Mrs. m’s recipe.

Raspberry Topping
 

INGREDIENTS:
1 stick butter
2 squares unsweetened semi-sweet baking chocolate
3 beaten eggs
1 cup natural sugar
6 tablespoons cocoa
¼ cup tapioca flour
¼ cup sorghum flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
2 teaspoons vanilla
½ cup walnuts

DIRECTIONS:
Melt butter and chocolate. Stir in eggs and sugar. Add dry ingredients. Mix well. Stir in vanilla and walnuts. Spritz 12×12 baking pan with cooking spray. Spread batter evenly into pan.

Bake 350° for 26 minutes.