Cheesecake With Raspberry Sauce Lite Recipe
Servings: 12
Ingredients
- 1/4 c. Graham Cracker Crumbs
- 500 ml Cottage Cheese 2% Fat
- 500 gm nonfat cream cheese (Philadelphia Brand)
- 1 c. Sugar
- 2 Tbsp. Cornstarch
- 1 tsp Vanilla Extract
- 1 x Egg
- 2 x Egg Whites
- 300 gm Raspberries, Frzn thawed
- 1 Tbsp. Cornstarch
- 1/2 c. Jelly
Directions
- Sprinkle graham crumbs proportionately over bottom of lightly greased 9 inch springform pan.
- Puree well liquid removed cottage cheese in processor till smooth. Add in cream cheese, cut into cubes and continue processing till smooth.
- With processor on, gradually add in sugar, cornstarch and vanilla.
- Add in egg and egg whites, one at a time to cream cheese mix; process using on and off action till just blended; pour into pan.
- Bake at 450 for 10 minutes.; reduce to 250 and bake 35 - 40 minutes. Cold.
- Chill overnight. Serve with Raspberry sauce.
- Raspberry Sauce: Drain thawed,frzn raspberries, reserving juice.
- Place berries in sieve; crush to extract additional juice. Throw away seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave on High till thickened (1-2 minutes). Chill till cold.
- Makes 1 1/4 c..
- NOTES : Jelly - either use raspberry or possibly red current.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 341 | |
| Calories from Fat 147 | 43% |
| Total Fat 16.76g | 21% |
| Saturated Fat 8.87g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 311mg | 13% |
| Potassium 147mg | 4% |
| Total Carbs 41.6g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 32.79g | 22% |
| Protein 7.59g | 12% |
