Berries for Better Health: Raspberry Cheesecake

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Raspberry Cheesecake
Makes 10 to 12 servings

Raspberries are rich in lutein for healthy vision. They also boast healthy amounts of phytochemicals with anticarcinogenic properties, including lignans and ellagic acid.

Crust:

• ¾ cup ground hazelnuts
• ¼ cup brown sugar
• 2 tablespoons melted butter

Filling:

• 1 cup lowfat cottage cheese
• 8 ounces -less-fat cream cheese, softened
• ½ cup light sour cream
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla
• 2 eggs
• 1½ cups raspberries, fresh or frozen

Syrup:

• 2 cups raspberries, fresh or frozen
• 3 tablespoons sugar
• 1 tablespoon water
• ½ teaspoon cornstarch

1. Preheat oven to 325 degrees. To prepare crust, combine hazelnuts, sugar and butter, tossing with a fork to mix. Coat an 8- or 9-inch springform pan or a 9-inch deep-dish pie pan with cooking spray. Sprinkle hazelnut mixture evenly over the bottom, then lightly press with fingers. Bake for 5 minutes or until lightly browned; cool on a wire rack.
2. To prepare filling, place cottage cheese in a food processor; process for 2 minutes or until smooth. Add cream cheese, sour cream, sugar, cornstarch, vanilla and eggs; pulse until smooth. Gently fold in raspberries. Pour batter into prepared pan. Bake for 25 minutes. Reduce oven temperature to 300 degrees and bake an additional 15 to 20 minutes or until center of cheesecake barely moves when pan is touched. Cool to room temperature, then cover and chill for at least 4 hours before serving.
3. To make syrup, combine raspberries and sugar in a saucepan. Bring to a gentle boil and simmer for 5 minutes. Combine water and cornstarch in a cup or small bowl and stir into raspberry sauce. Simmer for several minutes more or until sauce thickens. Cool slightly and serve syrup at room temperature or chilled with cheesecake.

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