Best Lighter Raspberry Cheesecake Recipe By Tasty Recipes
LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, milk, reduced fat cream cheese, honey, greek yogurt, eggs, vanilla extract, cornstarch, raspberry
Provided by Alvin Zhou
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place graham crackers in a plastic bag and crush with a rolling pin until fine.
- Preheat oven to 350°F (180°C).
- In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
- Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
- Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
- In a large bowl, whisk the cream cheese until there are no lumps.
- Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
- Pour the cheesecake batter into the graham cracker crust. Spread evenly.
- Bake for about 1 hour, then cool for about 30 minutes.
- Top with fresh raspberries in a ring pattern on the top of the cheesecake.
- Chill until the cheesecake has set, 2-4 hours.
- Unmold, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 49 grams, Fat 28 grams, Fiber 4 grams, Protein 16 grams, Sugar 37 grams
LIGHT CHEESECAKE
Our family adores cheesecake, but I wanted to serve something healthier. I came up with this lighter version that I make for both holidays and everyday. -Diane Roth, Adams, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 310mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
RASPBERRY CHEESECAKE BARS (LIGHTER RECIPE)
The same full flavor of our best raspberry and cheesecake bar in a lighter recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
- Beat flour, granulated sugar, salt, margarine, 1/3 cup corn syrup and 1/2 package cream cheese with electric mixer on medium speed until dough forms. Press evenly in pan.
- Beat remaining 2 packages cream cheese in medium bowl until smooth. Beat in eggs and egg whites until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
- Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
- For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
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