• PHILADELPHIA Classic Cheesecake with Raspberry Sauce

PHILADELPHIA Classic Cheesecake with Raspberry Sauce

55 12
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This is the real deal—everything you imagine a cheesecake to be. Creamy, rich and delicious. You can't beat a classic cheesecake for dessert!

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What You Need

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Make It

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  • 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 corn starch.
  • 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.

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. 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.


  • 12

Nutritional Information

Serving Size 12
% Daily Value

* 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.

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