Low-fat Raspberry Swirl Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Crust:16 low fat Nilla wafers - finely ground or crushed1 tablespoon butterCheesecake:2 8-ounce package fat free cream cheese, softened to room temperature 2/3 cup sugar1 teaspoon vanilla extract2 tablespoons all-purpose or whole wheat flour½ teaspoon lemon zest2 eggsRaspberry Swirl: 2 cups fresh or thawed raspberries1 tablespoon sugar1 egg, beaten
For crust:
Melt butter and mix thoroughly with cookie crumbs. Press into bottom of small, lightly greased spring form pan
For swirl:
In a sauce pan combine raspberries and sugar, stir over med-low heat until sugar is dissolved and sauce thickens a little. Chill, and stir in egg thouroughly.
For filling:
Beat cream cheese and sugar together until cream cheese is smooth. Add vanilla, mix. Add flour and, if desired, lemon zest, blend. Add eggs and beat until just combined.
Assemble:
Spoon 1 cup cheesecake filling into the middle of the prepared crust. Pour ½ cup raspberry sauce into center of cheesecake, repeat layers using all filling and raspberry. Using knife or small spatula make wide swirls through filling to create a swirl or marble effect.
Bake in a 375º oven for 20-30 minutes - or until sides are set and center is nearly set. Turn oven off and allow cake to cool in oven with the door open until it is cool enough to touch to prevent cracking. Loosen sides from pan with a knife. Allow to cool to room temp, cover and chill in refrigerator at least 4 hours or overnight.
Melt butter and mix thoroughly with cookie crumbs. Press into bottom of small, lightly greased spring form pan
For swirl:
In a sauce pan combine raspberries and sugar, stir over med-low heat until sugar is dissolved and sauce thickens a little. Chill, and stir in egg thouroughly.
For filling:
Beat cream cheese and sugar together until cream cheese is smooth. Add vanilla, mix. Add flour and, if desired, lemon zest, blend. Add eggs and beat until just combined.
Assemble:
Spoon 1 cup cheesecake filling into the middle of the prepared crust. Pour ½ cup raspberry sauce into center of cheesecake, repeat layers using all filling and raspberry. Using knife or small spatula make wide swirls through filling to create a swirl or marble effect.
Bake in a 375º oven for 20-30 minutes - or until sides are set and center is nearly set. Turn oven off and allow cake to cool in oven with the door open until it is cool enough to touch to prevent cracking. Loosen sides from pan with a knife. Allow to cool to room temp, cover and chill in refrigerator at least 4 hours or overnight.
Nutritional Info Amount Per Serving
- Calories: 110.4
- Total Fat: 2.0 g
- Cholesterol: 41.7 mg
- Sodium: 222.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.1 g
- Protein: 5.4 g
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