Cheesecake with Raspberry Sauce

ingredient

• 1 cup (250 mL) finely crushed butter cookies
• 1/5 lb (100 g) butter, melted
• 1 lb (500 g) Canadian Cream Cheese
• 2/3 cup (150 mL) plain yogurt
• 4 tbsp (60 mL) liquid honey
• 1/2 cup (125 mL) granulated sugar
• 4 eggs
• 1 tsp (5 mL) vanilla extract

Raspberry Coulis

• 1 tbsp (15 mL) cornstarch
• 1/4 cup (50 mL) water
• 2 tbsp (30 mL) granulated sugar
• 1 cup (250 mL) fresh raspberries

Preparation

1. Preheat oven to 325 °F (160 °C). In bowl, combine crushed cookies and butter. Press into a 9 inch (22.5 cm) buttered springform pan.
2. In large bowl, beat Canadian Cream Cheese with remaining ingredients, until smooth. Pour mixture over crust and bake for 75 minutes. Turn oven off and let stand for 15 minutes in oven. Remove from oven and let stand for 30 minutes. Garnish with whole fresh raspberries. Serve with Raspberry Sauce.

Raspberry Coulis

1. In small bowl, blend cornstarch with some water; set aside. In saucepan, combine water, sugar and raspberries and bring to boil for 5 minutes while stirring. Stir in diluted cornstarch and boil for 2 minutes while stirring. Remove from heat and let cool. Purée in blender until smooth. Strain (optional). Set aside.