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Cheesecake with raspberry sauce - lite
Artist: _ Yield: 12
Categories: Cakes, Cheese & Eggs, Cheesecakes, Desserts, Fruits, Tarts & Pies Rating: 0
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Ingredients:
1/4 cupGraham Cracker Crumbs
500 mlCottage Cheese, 2% Fat
500 gramsCream Cheese - Fat Free
Philadelphia
1 cupSugar
2 tbspCornstarch
1 tspVanilla Extract
1 ea Egg
2 ea Egg Whites
300 gramsRaspberries, Frozen --
Thawed
1 tbspCornstarch
1/2 cupJelly
Procedures:
1Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform pan.
2Puree well drained cottage cheese in processor until smooth.
3Add cream cheese, cut into cubes and continue processing until smooth.
4With processor on, gradually add sugar, cornstarch and vanilla.
5Add egg and egg whites, one at a time to cream cheese mixture; process using on and off action until just blended; pour into pan.
6Bake at 450°F for 10 min.; reduce to 250 and bake 35 - 40 min. cool.
7Refrigerate overnight.
8Serve with raspberry sauce.
9Raspberry sauce: drain thawed,frozen raspberries, reserving juice.
10Place berries in sieve; crush to extract additional juice.
11Discard seeds.
12Whisk cornstarch and heated jelly into juice.
13Cook sauce in microwave on high until thickened (1-2 min).
14Refrigerate until cool.
15Makes 1 ?cups