Cheesecake with Raspberry Glaze

Cheesecake is a gift from the Gods to be savored and enjoyed.  So indulge!

Cheesecake 

Ingredients:

Graham Cracker crust - homemade or store bought, your choice

2 cups fat free plain Greek Yogurt
1/2 cup sugar
pinch of salt
2 eggs
2 tsp vanilla extract
1 tablespoon cornstarch

Preheat Oven to 350F. In a food processor, combine eggs, sugar. yogurt and vanilla and blend until smooth. Add cornstarch, and salt and blend completely. Pour filling into pan with crust, bake 35 minutes.  Once the cheesecake is done, let cool for a few hours. Slice up and top with Raspberry Glaze.

Raspberry Glaze
 1 pint fresh raspberries

 1/4 cup white sugar

 2 tablespoons orange juice

 2 tablespoons cornstarch

 1 cup cold water

In a saucepan, combine orange juice, sugar and raspberries until it comes to a slight boiling, reduce heat to simmer, stirring occasionally.  Meanwhile, combine cornstarch  and cold water until there are no lumps and it is smooth. Add the mixture to the saucepan and bring back to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. Not to worry, the sauce will thicken as it cools.

Puree the mixture in a blender and serve either warm or slightly cool over fresh pie or this lovely Cheesecake.  FYI: sauce will keep in the refrig for up to two weeks.