Cheesecake With Raspberry Sauce - Lite

Recipe Ingredients

1/4 cup	36g / 1.3oz	Graham cracker crumbs
1		Crtn cottage cheese - 2% fat
1 1/4 lbs	567g / 20oz	Philadelphia cream cheese - fat free
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Cornstarch
1 teaspoon	5ml	Vanilla extract
1		Egg
2		Egg whites
300		Raspberries - frozen, thawed
1 tablespoon	15ml	Cornstarch
1/2 cup	118ml	Jelly

Recipe Instructions

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 450F for 10 min.; reduce to 250 and bake 35 - 40 minutes 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.

Source:
Kraft Kitchens

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