How To make Cheesecake with Raspberry Sauce Lite
1/4 c Graham Cracker Crumbs
500 ml Cottage Cheese, 2% Fat
500 g Cream Cheese - Fat Free
Philadelphia 1 c Sugar
2 tb Cornstarch
1 ts Vanilla Extract
1 ea Egg
2 ea Egg Whites
300 g Raspberries, Frozen --
Thawed 1 tb Cornstarch
1/2 c Jelly
Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform pan. Puree well drained cottage cheese in processor until smooth. Add cream cheese, cut into cubes and continue processing until smooth. With processor on, gradually add sugar, cornstarch and vanilla. Add egg and egg whites, one at a time to cream cheese mixture; process using on and off action until just blended; pour into pan. Bake at 450 for 10 min.; reduce to 250 and bake 35 - 40 min. Cool.
Refrigerate overnight. Serve with Raspberry sauce. Raspberry Sauce: Drain thawed,frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice. Discard seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave on High until thickened (1-2 min). Refrigerate until cool. Makes 1 1/4 cups. Recipe By : Kraft -----
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Raspberry Sauce Recipe | Perfect for Cheesecakes, Yogurts, Ice Cream, & Pancakes
Learn how to make this quick and versatile raspberry sauce recipe which is perfect to use on cheesecakes, yogurts, ice cream, pancakes, cocktails, chocolate cake and so many other things! You can use fresh or frozen raspberry's to make this raspberry sauce and add more or less sugar to adjust the sweetness. This raspberry syrup will keep for up to 7 days in a sealed container in a refrigerator, or up to 9 months in a tightly sealed container in the freezer.
Ingredients
12 ounces of raspberry's (fresh or frozen)
1/4 cup granulated sugar
1/4 cup water
2 tsps. cornstarch
1/2 tsp vanilla extract
2 1/2 tsp lemon juice
Yields 1 cup of raspberry sauce
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Cheesecake with Raspberry Sauce
In this video, I will show you how to make a perfect cheesecake with raspberrry sauce to serve. Its great for desert or served with afternoon coffee/tea, whichever you prefer. It is one of my all time favourite. I hope you enjoy watching and please do leave a comment, like and you are welcomed to subscribe.
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Raspberry cheesecake recipe || no bake raspberry cheesecake recipe
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Ingredients :
For base :
Biscuits : 200 grams (any of your choice)
Melted unsalted butter : 75 grams
For raspberry sauce :
Fresh or frozen raspberries : 200 grams
Sugar : 1/4 cup/50 grams or as per your taste
Lemon juice : 2 tea spoons
Water : 1/4 cup/65 ml
Gelatin : 1 tsp
For cheesecake :
Cream cheese : 200 grams
Powdered sugar : 100 grams
Lemon juice : 2 tea spoons
Gelatin : 3 tea spoons
Whipping cream/heavy cream : 200ml
Ricotta Cheesecake With Cran-Raspberry Sauce Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Ricotta Cheesecake with Cran-Raspberry Sauce.Cheesecakes are a delicious dessert that can be made with either cream cheese or ricotta cheese. This recipe is for a Ricotta Cheesecake, although it still contains some cream cheese. What I love about this cheesecake is how light and fluffy it is, with a wonderfully soft and creamy, yet slightly grainy texture. It is so good paired with a Graham Cracker Crust, and I like to top it with the wonderfully tangy sweet Cran-Raspberry Sauce.
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