Recipe Details

Summary

Name: Cheesecake With Raspberry Sauce

Category: Cake

1/4 c Graham Cracker Crumbs

500 ml Cottage Cheese, 2% Fat

500 g Cream Cheese - Fat Free Philadelphia

1 c Sugar

2 tb Cornstarch

1 ts Vanilla Extract

1 ea Egg

2 ea Egg Whites

300 g Raspberries, Frozen Thawed

1 tb Cornstarch

1/2 c Jelly

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 1 1/4 cups.