Close
user profile
Kraft User
header language image
français
My Favourites
Shopping List
Close Icon
PHILADELPHIA Classic Cheesecake with Raspberry Sauce
PHILADELPHIA Classic Cheesecake with Raspberry Sauce

PHILADELPHIA Classic Cheesecake with Raspberry Sauce

8 Review(s)
Cook Minutes 5 Hr 45 Min
Prep : 20 Min Cook: 5 Hr 25 Min
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! Especially when it's covered in a luxuriously sweet-tangy sauce, bursting with raspberries.
Add To Favourites Icon
What do I need ?
Select All
12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
Add To Shopping List
How do I make it ?
Select All
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.
Kraft Kitchen Tips!
krKitchenTipAndSymbol
Special Extra
Garnish with fresh raspberries before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Total fat 10 g
13 %
Saturated fat 6 g
30 %
Cholesterol 50 mg
Sodium 340 mg
15 %
Total carbohydrate 35 g
13 %
Dietary fibre 2 g
7 %
Sugars 30 g
Protein 8 g
Vitamin A
2 %
Vitamin C
10 %
Calcium
4 %
Iron
2 %
Servings
12 servings, 1 piece (145 g) each
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.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
527737:83871
Similar Recipes
Bacon-Spinach Mashed Potatoes
Bacon-Spinach Mashed Potatoes
11
Favorite Icon
Crowd-Pleasing Scalloped Potatoes
Crowd-Pleasing Scalloped Potatoes
58
Favorite Icon
Cheesy Hot Artichoke and Olive Dip
Cheesy Hot Artichoke and Olive Dip
0
Favorite Icon
bapw-iconAdChoices