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Raspberry Swirl Cheesecake

Photo: Kate Sears; Stylist: Amy Wilson
Prep time 1 hr
Cook time 1 hr, 25 mins
Chill time 6 hrs
Yield Makes 12 servings (serving size: 1 slice)
Savor all the rich flavor of cheesecake but with less fat and calories as in this lightened verson of Raspberry Swirl Cheesecake.

Ingredients

  • Cooking spray
  • 9 chocolate graham crackers, broken into pieces
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
  • 1 1/4 cups (6 ounces) fresh or frozen and defrosted raspberries
  • 1 1/4 cups sugar, plus 2 tablespoons, divided
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 2 (8-ounce) tubs fat-free cream cheese, softened
  • 1 cup reduced-fat sour cream
  • 2 large eggs
  • 3 large egg whites
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons finely grated fresh lemon zest
  • 1/4 teaspoon salt

Nutrition Information

  • calories 382
  • fat 18 g
  • satfat 7.8 g
  • monofat 4.4 g
  • polyfat 3.3 g
  • protein 14 g
  • carbohydrate 42 g
  • fiber 1 g
  • cholesterol 71 mg
  • iron 0.0 mg
  • sodium 559 mg
  • calcium 278 mg

How to Make It

  1. Preheat oven to 350°. Coat a 9-inch springform pan with cooking spray. Pulse graham crackers in a food processor until finely ground. Add oil and water; pulse until clumps form. Press crumbs into bottom and 1 inch up side of pan. Bake until fragrant (about 10 minutes). Cool on rack. Reduce oven temperature to 325°.

  2. Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain purée into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.

  3. In the bowl of an electric mixer, beat cream cheese and remaining 1 1/4 cups sugar until smooth (about 5 minutes). Add sour cream and beat until just combined. Add eggs then egg whites, one at a time, beating after each addition to incorporate. Add flour, vanilla, lemon zest, and salt, and mix until combined.

  4. Pour batter into prepared pan, then place cheesecake into a roasting pan. Drop teaspoons of raspberry purée all over top of cheesecake. Using a wooden skewer or knife, swirl the purée. Place roasting pan in oven and add hot water to roasting pan to a depth of 2 inches.

  5. Bake until cake is set but the center still jiggles (about 1 hour, 10 minutes). Turn off oven. Cool cheesecake in closed oven for 30 minutes. Remove springform pan from water bath. Run a knife around inside edge of pan; cool to room temperature. Chill until firm (at least 6 hours) before unmolding.