Raspberry Topping

Raspberry Topping

Ingredients:
1/4 cup sugar
2 tablespoons cornstarch

Directions:
Prepare Thick Yogurt. Heat oven to 300º. Spray springform pan, 9 × 3
inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on
bottom of pan. Beat Thick Yogurt and cream cheese in medium bowl on medium
speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat
on medium speed about 2 minutes or until smooth.
Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract
until blended. Carefully spread vanilla batter over crumbs in pan. Drop
chocolate batter by spoonfuls onto vanilla batter. Swirl through batter
with metal spatula for marbled effect, being careful not to touch bottom.
Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Prepare
Raspberry Topping; spread over cheesecake. Cover and refrigerate at least
3 hours. Loosen cheesecake from side of pan; remove side of pan.
Refrigerate any remaining cheesecake.
THICK YOGURT:
Line 6-inch strainer with basket-style paper coffee filter or
double-thickness cheesecloth. Place strainer over bowl. Spoon yogurt into
strainer. Cover strainer and bowl and refrigerate at least 12 hours,
draining liquid from bowl occasionally.
RASPBERRY TOPPING:
Add enough water to reserved juice to measure 1 1/4 cups. Mix sugar and
cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and raspberries.
Heat to boiling over medium heat, stirring frequently. Boil and stir 1
minute; cool.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Cheesecake"
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