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Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake


Makes 14 servings


2 tablespoons vanilla wafer cookie crumbs
2 containers (12 ounces each) fat-free cream cheese, softened
2/3 cup sugar
2 eggs
2 tablespoons cornstarch
2 teaspoons vanilla
1 cup reduced-fat sour cream
1 pint (2 cups) raspberries, divided
Mint sprigs for garnish


  1. Preheat oven to 400°F. Coat bottom and 1 inch up side of 9-inch springform pan with nonstick cooking spray; firmly press cookie crumbs onto coated bottom and side. Beat cream cheese in large bowl with electric mixer until fluffy. Beat in sugar. Add eggs, cornstarch and vanilla; beat until smooth. Stir in sour cream until well combined. Pour batter into prepared pan.
  2. Place 1 cup raspberries in food processor or blender; process until smooth. Strain purée; discard seeds. Spoon purée onto cheesecake; swirl into batter with knife.
  3. Bake 45 to 50 minutes or until cheesecake is set around edge but slightly soft in center. Turn off oven; let cheesecake cool in oven about 3 hours, with oven door slightly opened.
  4. Refrigerate cheesecake overnight. Remove side of pan; place cheesecake on serving plate. Garnish with remaining 1 cup raspberries and mint sprigs.

Nutritional Information

Serving Size: 1 slice cheesecake (1/14 of total recipe) without mint garnish
Fiber <1 g
Carbohydrate 17 g
Cholesterol 46 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 19 %
Calories 136
Protein 9 g
Sodium 326 mg

Dietary Exchange

Meat 1
Starch 1

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