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.
1/4 teaspoon
salt
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Ingredients
Cooking spray
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9
chocolate graham crackers, broken into pieces
3 tablespoons
vegetable oil
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2 tablespoons
water
1 1/4 cups
(6 ounces) fresh or frozen and defrosted raspberries
1 1/4 cups
sugar, plus 2 tablespoons, divided
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2
(8-ounce) blocks 1/3-less-fat cream cheese, softened
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2
(8-ounce) tubs fat-free cream cheese, softened
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1 cup
reduced-fat sour cream
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2
large eggs
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3
large egg whites
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2 tablespoons
all-purpose flour
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2 teaspoons
pure vanilla extract
2 teaspoons
finely grated fresh lemon zest
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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.
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.
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