Imagine a dessert that's so creamy, so decadent, yet surprisingly light - a cheesecake that doesn't compromise on flavor while keeping your health goals intact. Our Lite Raspberry Cheesecake is the ultimate dessert dream that will transform your perception of indulgence. With a perfectly crisp graham cracker crust, velvety smooth reduced-fat cream cheese filling, and a vibrant raspberry sauce that adds a burst of tangy sweetness, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages reduced-fat cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh raspberries
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even, compact crust. Use the back of a spoon or a flat-bottomed glass to smooth the surface.
- In a large mixing bowl, beat the reduced-fat cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add 1 cup sugar to the cream cheese, continuing to beat until well incorporated and the mixture is light and fluffy.
- Mix in the vanilla extract, then add eggs one at a time, beating well after each addition. Ensure the mixture is smooth and free of lumps.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour.
- For the raspberry sauce, combine fresh raspberries, powdered sugar, and lemon juice in a small saucepan. Cook over medium heat, mashing the raspberries as they warm.
- Simmer the raspberry sauce for 5-7 minutes until it thickens slightly. Strain through a fine-mesh sieve to remove seeds if desired.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, drizzle the raspberry sauce over individual slices or serve on the side.
Tips
- Always use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
- Don't overmix the cheesecake batter, as this can incorporate too much air and cause cracking.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for more even baking and to prevent surface cracking.
- Let the cheesecake cool slowly at room temperature to prevent sudden temperature changes that can cause surface cracks.
- For the cleanest slices, use a hot, clean knife and wipe it between each cut.
- The cheesecake will continue to set in the refrigerator, so don't worry if the center seems slightly soft when you first remove it from the oven.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 10g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 145mg
