Raspberry Swirl Cheesecake

Name: Raspberry Swirl Cheesecake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams fat-free cream cheese, softened; 3 larges egg whites; 2 larges eggs; 2 Tbsps all-purpose flour; 9 chocolate graham crackers, broken into pieces; 2 teaspoons finely grated fresh lemon zest; 237 milliliters reduced-fat sour cream; 170 grams 1/4 cups fresh or frozen and defrosted raspberries; 0 teaspoons salt; 296 milliliters sugar, plus 2 tablespoons, divided; 2 teaspoons pure vanilla extract; 3 Tbsps vegetable oil; 2 Tbsps water; 454 grams blocks 1/3-less-fat cream cheese, softened

For $1.49 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 415 calories, 9g of protein, and 26g of fat per serving. This recipe serves 12. If you have cream cheese, defrosted raspberries, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Coat a 9-inch springform pan with cooking spray. Pulse graham crackers in a food processor until finely ground.

Ingredients you will need

Graham Crackers

Cooking Spray

Equipment you will use

Food Processor

Springform Pan

Add oil and water; pulse until clumps form. Press crumbs into bottom and 1 inch up side of pan.

Ingredients you will need

Water

Cooking Oil

Equipment you will use

Frying Pan

Bake until fragrant (about 10 minutes). Cool on rack. Reduce oven temperature to 32

Equipment you will use

Oven

Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain pure into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.

Ingredients you will need

Raspberries

Sugar

Equipment you will use

Food Processor

Sauce Pan

In the bowl of an electric mixer, beat cream cheese and remaining 1 1/4 cups sugar until smooth (about 5 minutes).

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add sour cream and beat until just combined.

Ingredients you will need

Sour Cream

Add eggs then egg whites, one at a time, beating after each addition to incorporate.

Ingredients you will need

Egg Whites

Egg

Add flour, vanilla, lemon zest, and salt, and mix until combined.

Ingredients you will need

Lemon Zest

Vanilla

All Purpose Flour

Salt

Pour batter into prepared pan, then place cheesecake into a roasting pan. Drop teaspoons of raspberry pure all over top of cheesecake. Using a wooden skewer or knife, swirl the pure.

Ingredients you will need

Raspberries

Equipment you will use

Roasting Pan

Skewers

Knife

Place roasting pan in oven and add hot water to roasting pan to a depth of 2 inches.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Oven

Bake until cake is set but the center still jiggles (about 1 hour, 10 minutes). Turn off oven. Cool cheesecake in closed oven for 30 minutes.

Equipment you will use

Oven

Remove springform pan from water bath. Run a knife around inside edge of pan; cool to room temperature. Chill until firm (at least 6 hours) before unmolding.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Knife