Cream Cheese Desserts
Great tasting raspberry desserts like this Raspberry Sauce Cheesecake is one cream cheese desserts that are made up of two cheese variants, cottage cheese and cream cheese topped with sweet raspberry jelly. This is a baked cheesecake recipe, so do ensure that both cheese are well blended with other ingredients, else the cheesecake texture will become lumpy when baked. 1/4 cup Marie Biscuit Crumbs 500 g Cream Cheese 400 g Cottage Cheese 1 cup Castor Sugar 1 tbsp Cornstarch 1 tsp Vanilla Essence 1 Large Egg 2 Egg Whites 300 g Frozen Raspberries 1 tbsp Cornstarch 1 tbsp Gelatine Powder Method Sprinkle Marie biscuit crumbs evenly over bottom of greased 9-inch springform pan. Drain cottage cheese well before blending in a food processor. Beat cream cheese until smooth and creamy before adding in beaten cottage cheese. Continue to beat until creamy and smooth. Add gradually castor sugar, cornstarch and vanilla essence. Next, add egg, then followed by egg whites, one at a time, to cream cheese mixture. During blending, pause a few times and beat until just blended. Pour cream cheese mixture into greased pan. Bake at 220°C for 10 min first before lowering heat to 130°C. Continue to bake for another 30 to 40 minutes or until cake turns golden. Allow to cool before keeping in fridge. Chill overnight. To prepare Raspberry topping, thaw and drain raspberries for the juice. Sieve the raspberries to extract additional juice. Remove seeds. Stir in cornstarch and gelatine powder into the juice. Cook raspberry sauce over low heat until sauce thickens. Allow to cool before keeping in fridge. During serving, drizzle raspberry sauce over cheesecake slice. _________________________ Return from Raspberry Sauce Cheesecake to Cheesecake Recipes
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