Cheesecake with Raspberry Sauce
- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 1 hr, 15 mins
- Yields 6 to 8 servings
Preparation
What You Need
Raspberry coulis:
Instructions
Preheat oven to 325 °F (160 °C).
In bowl, combine crushed cookies and butter. Press into a 9 inch (22.5 cm) buttered springform pan.
In large bowl, beat Canadian Cream cheese with remaining ingredients, until smooth. Pour mixture over crust and bake for 75 minutes. Turn oven off and let stand for 15 minutes in oven. Remove from oven and let stand for 30 minutes. Garnish with whole fresh raspberries. Serve with Raspberry Sauce.
Raspberry Sauce:
In small bowl, blend cornstarch with some water; set aside. In saucepan, combine water, sugar and raspberries and bring to boil for 5 minutes while stirring. Stir in diluted cornstarch and boil for 2 minutes while stirring. Remove from heat and let cool. Purée in blender until smooth. Strain (optional). Set aside.
Nutritional Info
Per serving
Energy: 466 CaloriesProtein: 9 g
Carbohydrate: 27 g
Fat: 36 g
Calcium: 9 % / 101 mg
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Dania
March 31st, 2012
Loved it :) yet I think next time I would reduce the amount of honey and add lemon zest instead....wonderful recipe and super easy :)
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Steph
March 30th, 2012
Fantastic and smooth cake. I cooked in a water bath to avoid cracking and drying out. Wrap tinfoil around exterior of spring form then place in oven on a pan with an edge then add boiling water until its about an inch up the side. So Yummy!
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LNYM
December 23rd, 2009
Try using raspberry juice rather then water for the sauce. It gives the sauce a much nicer taste as it doesn't take away from the raspberry flavour.
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