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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Ingredients :
For base :
Biscuits : 200 grams (any of your choice)
Melted unsalted butter : 75 grams
For raspberry sauce :
Fresh or frozen raspberries : 200 grams
Sugar : 1/4 cup/50 grams or as per your taste
Lemon juice : 2 tea spoons
Water : 1/4 cup/65 ml
Gelatin : 1 tsp
For cheesecake :
Cream cheese : 200 grams
Powdered sugar : 100 grams
Lemon juice : 2 tea spoons
Gelatin : 3 tea spoons
Whipping cream/heavy cream : 200ml
Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Classic Cheesecake Recipe with Raspberry Sauce!!
FULL RECIPE HERE:
A great recipe for fluffy and creamy classic cheesecake! This simple cheesecake recipe is simply divine! Plus tons of tips for how to make a perfect cheesecake every time!
And don't forget to watch this video to make delicious raspberry coulee for this cake! A MUST have!
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
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NO BAKE RASPBERRY CHEESECAKE
#raspberry #cheesecake #cake #pie #nobake #cream #foodie #food #recipe #shorts
RASPBERRY MIXTURE
225 gr raspberries (frozen)
90 gr granulated sugar
CHEESECAKE MIXTURE
200 gr cream cheese
250 gr mascarpone
16 gr cream stiffener (2 packets)
65 gr granulated sugar
8 gr vanilla sugar (1 packet)
400 ml whipping cream
FILLING
300 gr tea biscuits
150 ml milk
TOPPING
75 ml whipping cream
125 gr white chocolate
Put the raspberries and sugar in a frying pan over medium-high heat. Bring them to a boil for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on top of it. Add the raspberry mixture and press it down well with a spatula or spoon to strain out the seeds. Transfer the raspberry juice to a piping bag.
In a deep bowl, combine the cream cheese, mascarpone, whipped cream stiffener, sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the whipping cream and mix until stiff.
Take a tea biscuit, dip it in the milk, and arrange it in a springform pan. Repeat this process.
Spread the cream cheese mixture over the biscuits and smooth it out evenly. Drizzle some of the raspberry juice on top. Repeat with another layer of tea biscuits, cream, and raspberry juice. Add another layer of tea biscuits and spread the remaining cream mixture over them. Smooth it out evenly.
Heat the whipping cream until it almost boils. Add the broken white chocolate and let it sit for 1 minute. Stir until smooth.
Evenly spread the white chocolate ganache over the cheesecake. Pipe some of the raspberry juice on top and run a toothpick through it for decoration. Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
Slice the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves.
Tips:
Replace vanilla sugar with vanilla extract.
Substitute mascarpone with your favorite cream cheese.
Adjust sugar to taste.