Skinny Baked Raspberry Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- 8 light rich tea or digestive biscuits- 50g light spread/margarine- Extra Light Cream Cheese, 600 grams- 2 tbsp plain flour- 30g granulated sweetener- 1 tsp vanilla extract- 140ml fat free sour cream- 300g fresh raspberries
1.Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
2.Beat the cream cheese with the flour, sweetener, vanilla, eggs and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
3.Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.
Number of Servings: 8
Recipe submitted by SparkPeople user JOMO4491.
2.Beat the cream cheese with the flour, sweetener, vanilla, eggs and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
3.Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.
Number of Servings: 8
Recipe submitted by SparkPeople user JOMO4491.
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 7.4 g
- Cholesterol: 5.6 mg
- Sodium: 664.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.4 g
- Protein: 10.9 g
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