Serves: 5
Total Calories: 284
Unwrap Neufchâtel cheese and place in a 2-quart microwave-safe bowl. Microwave for 40–60 seconds at MEDIUM-HIGH (70%), or until softened. Using a food processor, blender, or electric mixer and bowl, combine cheese and remaining filling ingredients until blended. Pour filling back into 2-quart bowl. Microwave for 7–8 minutes on HIGH (100%), or until very hot, stirring twice.
Microwave for 5–7 minutes at MEDIUM-HIGH (70%), or until almost set (center will jiggle slightly). Let cool. Refrigerate at least 4 hours.
Variation: Substitute one cup fresh or frozen blueberries or sliced strawberries for the raspberries.
Fun Fact: “The great registry of the desert,” Independence Rock, is located on the Sweetwater River 50 miles southwest of Casper, Wyoming. It proudly displays the hand-scratched names of more than 5,000 pioneers who passed by on their way westward on the Oregon Trail.
This Blender Red-Raspberry Cheesecake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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