All Recipes

PHILADELPHIA Classic Cheesecake with Raspberry Sauce

Prep

15-30 mins

Total

1 HR 10 MINS

Servings

12 Servings

Ingredients

1/3 cup

graham crumbs

1  tub

(500 mL) 2% cottage cheese, well drained

2  

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

1  tsp

vanilla

1  cup

sugar

3 tbsp

corn starch, divided

1 

whole egg

2 

egg whites

1 pkg

(300 g) frozen raspberries, thawed

1/2 cup

Kraft Pure Raspberry Jam, warmed

Instructions

Step 1

Heat oven to 450°F.

Step 2

Sprinkle graham crumbs evenly onto bottom of 9-inch springform pan sprayed with cooking spray.

Step 3

Process cottage cheese in food processor until smooth; spoon into large bowl. Add cream cheese spread and vanilla; beat with mixer until blended. Add sugar and 2 Tbsp. corn starch; mix well. Add whole egg and egg whites, 1 at a time, mixing on low speed after each just until blended.

Step 4

Pour into prepared pan.

Step 5

Bake 10 min. Reduce oven temperature heat to 250°F. Continue baking cheesecake 35 to 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 3 hours.

Step 6

Meanwhile, drain raspberries, reserving juice in medium bowl. Spoon berries into fine-mesh strainer; place over bowl of reserved raspberry juice. Press berries with back of spoon to remove as much juice as possible. Discard strained solids. Mix jam and remaining corn starch in medium microwaveable bowl until blended. Gradually whisk in raspberry juice until blended. Microwave on HIGH 1 to 2 min. or until thickened, stirring after each minute. Refrigerate until ready to use.

Step 7

Serve cheesecake topped with the raspberry sauce.

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