Cheesecake with Raspberry Sauce Recipe

Cheesecake with Raspberry Sauce Recipe

Ingredients:

1/4 cup of cracker crumbs (Graham)
1/2 liter of Cheese (2 percent Fat, Cottage)
500 grams of Cream Cheese (fat free, Philadelphia); cubed
1 cup of sugar (refined)
2 Tablespoons of corn starch
1 teaspoon of vanilla
1 piece of egg (large)
2 pieces of egg whites (large)

For the Raspberry Sauce:
300 grams of raspberries (frozen); thawed and reserve the juice
1/2 cup of jelly; heated
1 Tablespoon of cornstarch

Instructions:

Spread the crumbs on the base of a slightly greased 9-inch (springform) pan. Place the cheese inside the food processor; process till pureed and smooth then add the cream cheese.

Process till smoothened. Slowly add the sugar, while processing continuously, then the vanilla and cornstarch.

Add the egg then the whites individually; pulse till blended and pour onto the pan. Place inside the oven then bake (450 degrees F) for ten mins. Reduce heat (250 degrees F); continue to bake for 35-40 mins. Let it cool completely.

Place inside the refrigerator for over a night. Serve together with the sauce.

To make the sauce, place the berries on a sieve then crush thoroughly to get more juice. Remove the seeds then add jelly and cornstarch.

Whisk thoroughly and cook inside the microwave for 1-2 mins on a high setting till thick. Place inside the refrigerator till chilled.

>> Cheesecake with Raspberry Sauce Recipe