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Almond Cheesecake with Raspberry Sauce

This creamy cheesecake dessert balances almond flavor with that of delicate raspberries in sauce.

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( 2 Ratings)

2 Ratings

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Prep Time 20 min
Total Time 5 hr 20 min
Servings 16

Ingredients

Cheesecake

1/2: cup crushed graham crackers (8 squares)

2: packages (8 oz each) reduced-fat cream cheese (Neufchâtel), softened

2/3: cup sugar

2: eggs

1/2: teaspoon almond extract

2: cups vanilla low-fat yogurt

2: tablespoons all-purpose flour

Sauce

2: cups fresh or frozen (thawed and drained) raspberries (about 9 oz)

2: tablespoons water

3: tablespoons sugar

1/4: teaspoon almond extract

Garnish, if desired

: Sliced almonds

: Fresh raspberries

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Directions

1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crushed crackers over bottom of pan.
2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar, the eggs and 1/2 teaspoon almond extract. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth. Carefully spread batter over crackers in pan.
3 Bake 1 hour to 1 hour 10 minutes or until edge is firm and center is slightly jiggly. (Do not insert knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool on cooling rack 30 minutes. Carefully remove side of pan. Cover; refrigerate at least 3 hours.
4 Meanwhile, in food processor, place all sauce ingredients. Cover; process until smooth. Press sauce through strainer to remove seeds. Serve cheesecake with sauce. Garnish with almonds and fresh raspberries. Store covered in refrigerator.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 170
Calories from Fat: 70),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 170mg; 170%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 1g 1% Sugars 17g 17% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 4%;
Calcium: 8%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 11/11/2012 8:15:25 PM REPORT ABUSE Pattypooh222 said:

Rating:

love this recipe and will make it again. The cheesecake is lighter than most and more creamy. But it was delicious and it is much lower calorie than traditional cheesecake. I shared with friends and they both liked it and asked for the recipe.

This reply was: Helpful Inspiring

Posted 6/20/2011 11:38:25 AM REPORT ABUSE KrystalCarroll said:

Rating:

Absolutely Fantastic! Everyone commented it was the BEST cheesecake they ever had! I added blueberries with the raspberries, almonds and sauce. It's a very light, refreshing dessert. Highly recommend, you won't regret it!

This reply was: Helpful Inspiring