ALMOND CHEESECAKE WITH RASPBERRY SAUCE

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.