How To make Cheesecake with Raspberry Sauce Lite
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. Recipe By : Kraft -----
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In this recipe video, I will show you how to make raspberry sauce from scratch.
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INGREDIENTS:
2 cups frozen raspberries
1 cup of sugar
1 tbsp of lemon juice
1 tbsp of corn starch
2 tbsp of water
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If you are looking for a summer dessert that's fresh and delicious, easy to make and look beautiful, look no more! This no-bake raspberry cheesecake is all that and more.
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This raspberry cheesecake recipe is easy and delicious and has a secret ingredient that alleviates the need for a water bath for bathing. #Cheesecake #Raspberrycake #dessertrecipe
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