Light Raspberry Cheesecake
Light Raspberry Cheesecake
Ingredients
Instructions
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Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
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In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press the mixture evenly onto the bottom of the prepared pan to create the crust.
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In a separate bowl, beat the cream cheese until smooth. Add the Greek yogurt and sugar, mixing until creamy.
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Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.
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Gently fold in the fresh raspberries, being careful not to crush them.
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Pour the cheesecake mixture over the crust in the pan, spreading it out evenly.
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In a small saucepan, heat the raspberry jam over low heat until it becomes a smooth glaze. Drizzle the glaze over the top of the cheesecake in a decorative pattern.
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Place the cheesecake in the oven and bake for about 40-45 minutes or until the center is just set.
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Once baked, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
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Before serving, garnish with fresh raspberries and mint leaves for a pop of color and freshness.
Nutrition Facts
Serving size: 1 slice (1/12 of cheesecake)- Calories
- 280 kcal
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Cholesterol
- 95 mg
- Sodium
- 280 mg
- Total Carbohydrate
- 27 g
- Dietary Fiber
- 2 g
- Sugars
- 18 g
- Protein
- 7 g
This Light Raspberry Cheesecake is a delightful dessert that combines the rich creaminess of traditional cheesecake with the fruity goodness of fresh raspberries. It's the perfect sweet treat for any occasion, whether you're hosting a dinner party or simply treating yourself to a homemade dessert. Plus, with its reduced-fat ingredients and Greek yogurt twist, you can enjoy this cheesecake without any guilt. So go ahead, indulge in a slice of this delicious treat and savor every bite!