- Raspberry Preserves or Syrup (Lite Version Suggested for Lower Sugar Content)
- **Raspberry Sauce Ingredients:**
- Lite Raspberry Jam or Preserves
- Fresh Raspberries (Frozen or Fresh, Depending on Availability)
- Water or Lemon Juice (for thinning the sauce if needed)
- Cornstarch (optional, to thicken the sauce slightly)
- Fresh Lemon Zest (for added flavor and aroma)
- **Optional Toppings and Garnishes:**
- Whipped Cream
- Fresh Raspberries
- Chopped Nuts or Crumbles
By using lite versions of raspberry preserves or syrup in both the cheesecake and sauce, you can reduce sugar content while still enjoying a delicious treat. This approach is ideal for those watching their sugar intake but wanting to indulge in a classic dessert.
Steps
### Delicious Raspberry Cheesecake Recipe: A Lite Baked Goods Delight
Cheesecake is one of those desserts that always impresses guests. This recipe combines the creamy richness of a cheesecake with the bright, fruity sweetness of raspberry sauce to create an absolute treat. For a healthier version, we'll use lite baked goods ingredients where possible.
#### Ingredients:
- 1 and 1/2 cups graham cracker crumbs (use sugar-free if preferred)
- 6 tablespoons unsalted butter, melted
- 4 packages cream cheese, softened (lite varieties are available)
- 3/4 cup sour cream (lite or regular depending on preference)
- 1/2 cup granulated sugar (reduce to 1/4 cup for a healthier version)
- 2 teaspoons vanilla extract
- 2 cups raspberries (fresh or frozen)
- 1/2 cup raspberry jam (lite or light versions available)
- 3 large eggs, room temperature
#### Equipment:
- Cheesecake pan (9 inches diameter)
- Mixing bowls
- Blender or food processor
- Whisk
- Spatula
- Cooling rack
### Step-by-Step Instructions:
1. **Prepare the Crust:**
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs with melted butter until well mixed.
- Press this mixture into the bottom and up the sides of a greased 9-inch cheesecake pan. Bake for about 8-10 minutes.
2. **Prepare the Cheesecake Filling:**
- In another large mixing bowl, beat cream cheese and sour cream together with the reduced sugar until smooth.
- Add vanilla extract and mix well.
- Gradually add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour this mixture over the baked crust.
3. **Prepare Raspberry Sauce:**
- Blend raspberries with raspberry jam in a blender or food processor until smooth.
- Strain the blended mixture to remove any seeds if preferred (this step can be omitted for a chunkier sauce).
4. **Assemble the Cheesecake:**
- Once the filling has set and cooled, gently pour the raspberry sauce over it.
5. **Bake the Cheesecake:**
- Place the cheesecake in a larger baking pan filled with warm water (water bath technique) to help achieve a smooth texture.
- Bake for 1 hour 30 minutes at 325°F (165°C). The center should be slightly jiggly but not runny.
6. **Cool and Refrigerate:**
- Allow the cheesecake to cool in the pan on a wire rack.
- Once cooled, place it in the fridge for at least 4 hours or overnight before serving.
7. **Serve and Enjoy:**
- Remove from the refrigerator about 30 minutes before serving.
- Garnish with additional raspberries if desired.
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This raspberry cheesecake is a perfect balance between indulgence and health-conscious choices, making it an ideal treat for special occasions or everyday enjoyment. Enjoy crafting this delightful dessert!