You may also like
Categories:Viewed: 72 - Published at: 3 years ago
Ingredients
- 4 round shortbread cookies, crushed
- 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
- 1 cup low fat cottage cheese
- 3 Tbsp. sugar
- 1/4 tsp. vanilla
- 1/4 cup light sour cream
- 1 tsp. corn starch
- 1 egg
- 2 Tbsp. Kraft Pure Raspberry Jam
Method
- Heat oven to 350 degrees F.
- Sprinkle cookie crumbs onto bottoms of 12 paper-lined muffin cups.
- Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until blended.
- Add sour cream and corn starch; mix well.
- Add egg; beat just until blended.
- Spoon into prepared pans.
- Bake 30 min.
- or until centres are almost set.
- Cool completely.
- Refrigerate 3 hours.
- Remove cheeesecakes from pan just before serving; remove and discard paper liners.
- Place cheesecakes on serving plate.
- Microwave jam in microwaveable bowl on HIGH 25 sec.
- or just until warmed.
- Spoon over cheesecakes.
