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Ingredients
- CRUST
- 1 2/3 c. graham cracker crumbs
- 1/4 c. sugar
- 1/4 c. butter melted FILLING
- 24 ounce cream cheese softened
- 1 c. sugar
- 3 x Large eggs
- 1/2 tsp vanilla TOPPING
- 16 ounce lowfat sour cream
- 3 Tbsp. sugar
- 1/2 tsp vanilla RASPBERRY SAUCE
- 2 c. raspberries
- 2 c. water
- 1/4 c. sugar
- 2 Tbsp. cornstarch
- 2 Tbsp. water
Directions
- Crust - Combine all ingredients & mix well. Press into bottom of 10" springform pan. Chill till ready to use.
- FILLING - Beat cream cheese at high speed with electric mixer till fluffy. Gradually add in sugar, beating well. Stir in vanilla. Add in Large eggs, beat well. Pour into prepared crust. Bake at 375 degrees for 40 min or possibly till set.
- TOPPINNG - Beat lowfat sour cream at medium speed with electric mixer for 2 min. Add in sugar & vanilla, beat 1 minute. Spread over filling. Adjust oven to 500 degrees. Bake cheesecake 5 min. Cold on wire rack. Chill.
- Combine berries, 2 c. water & sugar in saucepan. Bring to boil, simmer 30 min. Run through a sieve. Combine juice with cornstarch & 2 TBSP water. Stir till smooth. Cook over medium heat in saucepan till boiling. Boil 1 minute, remove from heat & cold. Chill.
- To serve, drizzle raspberry sauce over cheesecake. Garnish with fresh raspberries.
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