Cheesecake with Raspberry Sauce - Lite

• 1/4 cup graham cracker crumbs
• 500 ml cottage cheese 2% fat
• 500 grams cream cheese (nonfat)
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 each eggs
• 2 each egg whites
• 300 grams raspberries, frozen thawed
• 1 tablespoon cornstarch
• 1/2 cup jelly

1. Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform pan.
2. Puree well drained cottage cheese in processor until smooth.
3. Add cream cheese, cut into cubes and continue processing until smooth.
4. With processor on, gradually add sugar, cornstarch and vanilla.
5. 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.
6. Bake at 450 for 10 min.
7. ; reduce to 250 and bake 35 to 40 min.
8. Cool.
9. Refrigerate overnight.
10. Serve with Raspberry sauce.
11. Raspberry Sauce: Drain thawed, frozen raspberries, reserving juice.
12. Place berries in sieve; crush to extract additional juice.
13. Discard seeds.
14. Whisk cornstarch and heated jelly into juice.
15. Cook sauce in microwave on High until thickened (1-2 min).
16. Refrigerate until cool.
17. Makes 1 1/4 cups.

graham cracker crumbs, cream cheese, sugar, cornstarch, vanilla, eggs, egg whites, raspberries, cornstarch, jelly

Taken from recipeland.com/recipe/v/cheesecake-raspberry-sauce-lite-42307 (may not work)