PHILADELPHIA Classic Cheesecake with Raspberry Sauce

average rating

rate/review

prep time

20 min

total time

55 min

makes

photo by:

kraft

recipe by: kraft

what you need

1/4 cup Honey Maid Graham Crumbs

1 tub (500 mL) 2% cottage cheese, well drained

2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread

1 cup granulated granulated sugar

2 Tbsp. cornstarch

1+2 egg plus egg whites

1 tsp. vanilla

make it

HEAT oven to 450°F.

SPRINKLE crumbs evenly over bottom of lightly greased 9-inch springform pan.

PUREE cottage cheese in food processor until smooth; add to cream cheese and beat with electric mixer until smooth. Beat in sugar and cornstarch.

ON low speed, add egg and whites, one at a time, until just blended. Stir in vanilla; pour into pan.

BAKE for 10 min.; reduce heat to 250°F and bake 35 to 40 min. Cool. Refrigerate overnight. Serve with Raspberry Sauce.

kraft kitchens tips

Raspberry Sauce

Drain 1 pkg. (300g) thawed, frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice. Discard seeds. Whisk 1 Tbsp. cornstarch and 1/2 cup heated Kraft Raspberry Jelly into juice. Cook sauce in microwave on HIGH until thickened for 1 to 2 min. Refrigerate until cool. Makes 11/4 cups.

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