Best Lighter Raspberry Cheesecake Recipe By Tasty Recipes

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

RASPBERRY CHOCOLATE GREEK YOGURT CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
• Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
• Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers.
• Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on.
• Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
• In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside.
• In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
• Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
• To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes.
• Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
• Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
• Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
• Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
• Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
• When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
• Enjoy!

LIGHTER WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Bring all ingredients to room temperature. Preheat oven to 325 degrees F. Coat a 9-inch spring form pan with cooking spray.
• In a food processor, make crumbs out of wafer cookies. Add sugar and pulse to combine. Stream in melted butter and pulse until crumbs are moist. Pour crumb mixture into the bottom of the spring form pan and press firmly into an even layer going all the way to the edges. Bake 10 minutes. Set aside to cool.
• To make the filling, add the ricotta cheese to the food processor and blend until very smooth. Add ricotta and cream cheese to a stand mixer fitted with a paddle attachment and beat until fluffy. And sugar and beat for five minutes. Add eggs and egg whites one at a time, beating to combine after each addition, then add vanilla.
• Add flour and salt and mix on low speed until combined. Stir in lemon zest, if using. With the mixer on low speed, drizzle in melted white chocolate to combine.
• Pour half of the filling over the cooled crust. Scatter fresh, halved raspberries evenly over the surface, and then top with remaining filling.
• Bake for at least 1 hour, until top looks set and cheesecake barely jiggles when shaken. Turn off the oven, crack the door and let cool gradually to prevent cracking.
• Decorate with fresh whipped cream and raspberry sauce.