1/4 cup graham cracker crumbs
500 ml cottage cheese, 2% fat
500 g cream cheese - fat free
1 philadelphia
1 cup sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 each egg
2 each egg whites
300 g raspberries, frozen --
1 thawed
1 tbsp cornstarch
1/2 cup jelly
Directions
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
Servings: 12 servings
Cheesecake With Raspberry Sauce - Lite Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit; Sauce
The History of Recipes
Historians have proved the existence of recipes back into history, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a few scripts describing recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. He also informs us how the Roman chefs made use of a good variety of spices and herbs, including some that we all recognise like bay, fennel and asafoetida. As our culinary historical trip moves to more modern times there are some recipe books published in the 1300s : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books have no connection with the curry that appears on menues today, but rather accounts of the types of meals on the tables of the rich and powerful of that period. In the 15th century, the Crusaders brought back many foods and spices from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices created an explosion in publications on food, some of which are now in private cookery archives. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Cheesecake With Raspberry Sauce Lite recipe.
