Raspberry Swirl Cheesecake
Makes 14 servings
|2||tablespoons vanilla wafer cookie crumbs|
|2||containers (12 ounces each) fat-free cream cheese, softened|
|1||cup reduced-fat sour cream|
|1||pint (2 cups) raspberries, divided|
|Mint sprigs for garnish|
- 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.
- 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.
- 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.
- Refrigerate cheesecake overnight. Remove side of pan; place cheesecake on serving plate. Garnish with remaining 1 cup raspberries and mint sprigs.
|Serving Size:||1 slice cheesecake (1/14 of total recipe) without mint garnish|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||19 %|
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