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 from Health

Recipe Time

Cook Time:
Prep Time:
Chill: 6 Hours

Nutritional Information

Amount per serving
  • Calories: 382
  • Fat: 18g
  • Saturated fat: 7.8g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 3.3g
  • Protein: 14g
  • Carbohydrate: 42g
  • Fiber: 1g
  • Cholesterol: 71mg
  • Iron: 0.0mg
  • Sodium: 559mg
  • Calcium: 278mg

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. 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. 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. 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. 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. 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.
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