Heart-Healthy Cheesecake with Raspberry Sauce

A quick and easy cheesecake made with tofu and cottage cheese.

Cheesecake

Ingredients

  • 350 g (12 ounces) extra firm tofu
  • 450 g (2 cups) 2% cottage cheese
  • 135 g (⅔ cup) caster sugar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons corn flour
  • ⅛ teaspoon salt
  • 4 egg whites

Directions

  1. Preheat oven to 180°C (350°F). Lightly coat the bottom and sides of a 23-cm (9-inch) spring form pan with cooking spray.
  2. Place tofu, cottage cheese, sugar, lemon juice, corn flour, salt and egg whites into the Vitamix Container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 1 minute.
  6. Sprinkle the oatmeal biscuit crumbs evenly on the bottom of the prepared pan.
  7. Slowly pour cheesecake mixture into the pan. Bake for 1 hour.

Raspberry Sauce

Ingredients

  • 50 g (¼ cup) caster sugar
  • 340 g (2½ cup) raspberries

Directions

  1. Place raspberries and sugar into the Vitamix Container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 3 minutes.
  5. Serve sauce over a slice of cheesecake.

Notes

Use leftover raspberry sauce over ice cream or pancakes.