Dessert

PHILADELPHIA Classic Cheesecake with Raspberry Sauce

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prep time

20 min

total time

55 min

makes

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kraft

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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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rating

Excellent. The best tasting baked cheesecake recipe I have come across so far.
posted by toshina | on 1/10/2010

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This is my new favourite baked cheesecake recipe. I don't like the ones with sour cream in them and this recipe with the cottage cheese makes a wonderfully light and tasty dessert. Not heavy or too rich like some cheesecakes can be.
posted by cindy.bahm | on 12/28/2008

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This recipe is a hit, I have been asked to make it on every special occasion and am not allowed to try and bring anything else!
posted by a cook | on 8/12/2008

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I loved it!! instead of the raspberry sauce I drizzled my cheescake with a blueberry icewine glaze.....mmmmm!! deffinatly will make this again!
posted by a cook | on 7/1/2008

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first time making cheesecake and it was super easy and tasty..it will be my basic recipe for cheesecake from now on!
posted by dianecrotty | on 2/10/2007

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Hi. This was the first cheesecake that I have ever try to make. It came out really good. I have make it twice once with regular cream cheese and the other with the light version, I like it better with the regular cheese, but that is just my taste.
posted by rchamorro | on 11/15/2004

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I love this cheesecake. It's got a great texture -- not too rich and heavy, not too light and fluffy. And it's got about half the fat of regular cheesecake. Honestly, how can you go wrong?
posted by dimasita | on 10/18/2004