Cheese With Raspberry Topping

2017-11-22

Ingredients:

1 cup low fat yoghurt
vegetable oil
1 cup granola cereal
1 tbsp. margarine, melted
1 cup sour cream
1 cup sugar
3 tbsps. Cornstarch
¼ tsp. salt
1 (8 oz.) pack of cream cheese
1 tsp. lemon rind, grated (optional)
1 cup low fat yoghurt
vegetable oil
1 cup granola cereal
1 tbsp. margarine, melted
1 cup sour cream
1 cup sugar
3 tbsps. Cornstarch
¼ tsp. salt
1 (8 oz.) pack of cream cheese
1 tsp. lemon rind, grated (optional)

Method

Step 1

Place the yoghurt in a cheesecloth and allow to drain. Refrigerate. Set aside.

Step 2

Coat bottom of a 9"-springform pan with vegetable oil. Combine the granola and the margarine. Stir well.

Step 3

Press the resulting mixture on the bottom of the springform pan. Bake for 20 minutes at 325ºF. Allow to cool when done.

Step 4

In a mixing bowl, combine the sour cream, sugar, cornstarch, salt, cheese and yoghurt. Beat with a mixer until smooth.

Step 5

Add the lemon rind, lemon juice, vanilla, two eggs and two eggwhites. Beat well.

Step 6

Spoon the resulting mixture into the prepared pan. Bake at 325ºF for at least an hour. Remove from oven.

Step 7

Combine the sour cream, sugar, vanilla and eggwhite and stir well. Spread over the cheesecake and return to oven.

Step 8

Bake for an additional 15 minutes. Turn off oven but allow the cheesecake to remain in the oven for at least one hour. Remove the cheesecake from the oven.

Step 9

Chill the cheesecake. Upon serving, frost with raspberry topping and other fresh fruits of your choice.

Recipe Type:
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