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Drain 1 pkg. (300g) thawed, frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice. Discard seeds. Whisk 1 Tbsp. corn starch 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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Excellent. The best tasting baked cheesecake recipe I have come across so far.
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.
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!