This is a print preview of "Cheesecake With Raspberry Sauce Lite" recipe.

Cheesecake With Raspberry Sauce Lite Recipe
by Global Cookbook

Cheesecake With Raspberry Sauce Lite
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 12

Ingredients

  • 1/4 c. Graham Cracker Crumbs
  • 500 ml Cottage Cheese 2% Fat
  • 500 gm nonfat cream cheese (Philadelphia Brand)
  • 1 c. Sugar
  • 2 Tbsp. Cornstarch
  • 1 tsp Vanilla Extract
  • 1 x Egg
  • 2 x Egg Whites
  • 300 gm Raspberries, Frzn thawed
  • 1 Tbsp. Cornstarch
  • 1/2 c. Jelly

Directions

  1. Sprinkle graham crumbs proportionately over bottom of lightly greased 9 inch springform pan.
  2. Puree well liquid removed cottage cheese in processor till smooth. Add in cream cheese, cut into cubes and continue processing till smooth.
  3. With processor on, gradually add in sugar, cornstarch and vanilla.
  4. Add in egg and egg whites, one at a time to cream cheese mix; process using on and off action till just blended; pour into pan.
  5. Bake at 450 for 10 minutes.; reduce to 250 and bake 35 - 40 minutes. Cold.
  6. Chill overnight. Serve with Raspberry sauce.
  7. Raspberry Sauce: Drain thawed,frzn raspberries, reserving juice.
  8. Place berries in sieve; crush to extract additional juice. Throw away seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave on High till thickened (1-2 minutes). Chill till cold.
  9. Makes 1 1/4 c..
  10. NOTES : Jelly - either use raspberry or possibly red current.