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Categories:Viewed: 2 - Published at: 6 years ago
Ingredients
- 1 (150 g) package round shortbread cookies, finely crushed
- 1 tablespoon butter, melted
- 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
- 3/4 cup white sugar, divided
- 3 eggs
- 4 cups raspberries
- 1 tablespoon cornstarch
- 1 tablespoon water
Method
- Heat oven to 350 degrees F (175 degrees C).
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 40 to 45 minutes or until centre is almost set.
- Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
- Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently.
- Mix cornstarch and water until blended.
- Add to raspberry mixture; cook and stir 1 minutes or until thickened.
- Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
- Serve cheesecake topped with raspberry sauce.
