ALMOND CHEESECAKE
WITH RASPBERRY SAUCE
This recipe proves that cheesecake doesn't have to be high in fat to be delicious. By replacing
full-fat cream cheese and sour cream with their low-fat counterparts, you can have your cheesecake and eat it, too.
prep time:20 min
start to finish:8 hr 20 min
makes:16 servings
1/2 cup crushed reduced-fat graham crackers
(about 8 squares)
2 packages (8 oz each) 1/3-less-fat cream cheese
(Neufchâtel), softened
2/3 cup sugar
1/2 cup fat-free egg product or 2 eggs, beaten
1/4 teaspoon almond extract
2 cups Yoplait® Original French vanilla fat-free yogurt
2 tablespoons Gold Medal® all-purpose flour
RASPBERRY SAUCE
2 cups fresh or frozen
(thawed and drained) raspberries
2 tablespoons water
3 tablespoons sugar
1/4 teaspoon almond extract
Garnish, if desired
1 tablespoon sliced almonds
Fresh raspberries
1.
Heat oven to 300°F.
Wrap outside bottom and side of 9-inch
springform pan with foil to prevent leaking.
Spray inside bottom and side of pan with
cooking spray. Sprinkle cracker crumbs
over bottom of pan. To minimize cracking,
place shallow pan 1/2 full of hot water
on lower oven rack.
2.
In medium bowl, beat cream
cheese and 2/3 cup sugar with electric
mixer on medium speed until smooth.
Add egg product and 1/2 teaspoon extract;
beat on medium speed 2 minutes.
Add yogurt and flour; beat on low speed just
until blended. Carefully spread mixture
over crumbs in pan.
3.
Bake 1 hour or until edge of cheesecake
is set at least 2 inches from edge of pan but
center of cheesecake still jiggles slightly when
moved. Run small metal spatula around edge
of pan to loosen cheesecake. Turn oven off;
open oven door at least 4 inches.
Let cheesecake remain in oven 30 minutes.
Cool on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight before serving.
RASPBERRY SAUCE
1.
In food processor, place all sauce ingredients.
Cover; process until smooth. Press through sieve
to remove seeds. Refrigerate sauce until serving time.
2.
Just before serving, run small metal
spatula around edge of pan; carefully remove foil
and side of pan. Serve cheesecake with raspberry sauce.
Garnish with almonds and fresh raspberries.
Cover and refrigerate any remaining cheesecake and sauce.
