Raspberry Swirl Cheesecake

Savor all the rich flavor of cheesecake but with less fat and calories as in this lightened verson of Raspberry Swirl Cheesecake.

Yield:

Makes 12 servings (serving size: 1 slice)

Recipe Time

Prep: 1 Hours
Cook: 1 Hour, 25 Minutes
Chill: 6 Hours

Nutritional 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

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

Preparation

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.

Note:

Gina Marie Miraglia Eriquez,

December 2011