Cheesecake with Raspberry Sauce is a traditional British recipe for a classic cheesecake on a biscuit (cookie) crumb base with a cream cheese, cottage cheese and egg topping finished with a raspberry sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Cheesecake with Raspberry Sauce.
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Ingredients:
40g Graham Cracker (or Digestive Biscuit) Crumbs
500ml cottage cheese (2% Fat)
500g Cream Cheese (eg Fat-free Philadelphia) (or you can use my home-made cream cheese recipe to prepare your own)
200g sugar
2 tbsp cornflour (cornstarch)
1 tsp vanilla extract
1 egg
2 egg whites
300g frozen raspberries, thawed
1 tb cornflour (cornstarch)
120ml raspberry jelly
Method:
Lightly grease a 22cm diameter springform cake tin and sprinkle the biscuit (cookie) crumbs evenly over the base. Drain the cream cheese and beat in a bowl until soft then add the cream cheese and beat until smooth. Gradually add the sugar, cornflour and vanilla, beating until thoroughly incorporated.
Add the egg and egg whites, one at a time, beating thoroughly after each addition then turn the resultant mixture into the prepared cake tin. Transfer to an oven pre-heated to 220°C and bake for 10 minutes then reduce the temperature to 120°C and bake for a further 40 minutes. Remove from the oven and set aside to cool to room temperature. Once cool, transfer to the refrigerator and chill over night.
In the meantime, prepare the raspberry sauce. Drain the thawed raspberries, reserving the juice. Place the fruit in a fine-meshed sieve and crush to remove their juice (discard the pulp and seeds). Heat the jelly until melted then whisk into the raspberry juice along with the cornflour. Transfer the mixture to a small pan, bring to a boil and cook until thickened. Transfer to a bowl, allow to cool then refrigerate to chill.
Serve the cheesecake cut into slices and accompanied by the raspberry sauce.
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