Cheesecake with raspberry sauce - lite

12 Servings

Ingredients

Quantity Ingredient
¼ cup Graham Cracker Crumbs
500 millilitres Cottage Cheese, 2% Fat
500 grams Cream Cheese - Fat Free
Philadelphia
1 cup Sugar
2 tablespoons Cornstarch
1 teaspoon Vanilla Extract
1 each Egg
2 eaches Egg Whites
300 grams Raspberries, Frozen --
Thawed
1 tablespoon Cornstarch
½ cup Jelly

Directions

Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform pan. Puree well drained cottage cheese in processor until smooth. Add cream cheese, cut into cubes and continue processing until smooth. With processor on, gradually add sugar, cornstarch and vanilla. Add egg and egg whites, one at a time to cream cheese mixture; process using on and off action until just blended; pour into pan. Bake at 450 for 10 min.; reduce to 250 and bake 35 - 40 min. Cool.

Refrigerate overnight. Serve with Raspberry sauce. Raspberry Sauce: Drain thawed,frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice. Discard seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave on High until thickened (1-2 min). Refrigerate until cool. Makes 1¼ cups.

Recipe By : Kraft

Related recipes