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Raspberry Swirl Cheesecake
Raspberry Swirl Cheesecake
Yield: Makes 14 servings
Ingredients:
2tablespoons vanilla wafer cookie crumbs
2containers (12 ounces each) fat-free cream cheese, softened
2/3cup sugar
2eggs
2tablespoons cornstarch
2teaspoons vanilla
1cup reduced-fat sour cream
1pint (2 cups) raspberries, divided
Mint sprigs for garnish
Preparation:
1.Preheat oven to 400°F. Coat bottom and 1 inch up side of 9-inch springform pan with nonstick cooking spray; firmly press cookie crumbs onto coated bottom and side. Beat cream cheese in large bowl with electric mixer until fluffy. Beat in sugar. Add eggs, cornstarch and vanilla; beat until smooth. Stir in sour cream until well combined. Pour batter into prepared pan.2.Place 1 cup raspberries in food processor or blender; process until smooth. Strain purée; discard seeds. Spoon purée onto cheesecake; swirl into batter with knife.3.Bake 45 to 50 minutes or until cheesecake is set around edge but slightly soft in center. Turn off oven; let cheesecake cool in oven about 3 hours, with oven door slightly opened.4.Refrigerate cheesecake overnight. Remove side of pan; place cheesecake on serving plate. Garnish with remaining 1 cup raspberries and mint sprigs.
Nutritional Information:
Serving Size: 1 slice cheesecake (1/14 of total recipe) without mint garnish
Fiber
Carbohydrate
17 g
Cholesterol
46 mg
Saturated Fat
Total Fat
3 g
Calories from Fat
19 %
Calories
136
Protein
9 g
Sodium
326 mg
Dietary Exchange:
Meat
1
Starch
1
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