Best Raspberry Cheesecake Sugar Free Recipes

Raspberry Lemon Cheesecake - Sugar Free image

Provided by internetnut

Categories Cheesecake

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

2/3 cup Grape-nuts cereal or 2/3 cup graham cracker crumbs
2/3 cup graham cracker crumbs
1/3 cup Splenda granular, sugar substitute
1 tablespoon butter or 1 tablespoon margarine, melted
1 egg white, beaten until frothy
1 tablespoon unsweetened apple juice or 1 tablespoon water
2 cups low-fat ricotta cheese
8 ounces light cream cheese, softened
3 eggs
1 cup skim milk
1/2 cup light sour cream
1/3 cup all-purpose flour
1/4 cup lemon juice
1 tablespoon grated lemon rind (optional)
1 1/4 cups Splenda sugar substitute, granular
1/4 teaspoon salt
1/2 cup reserved raspberry juice
3 tablespoons cornstarch
2/3 cup Splenda granular, sugar substitute
20 ounces unsweetened raspberries, thawed and drained (2-10pkg)

Steps:

Crust: In a blender, process Grape-Nuts into crumbs. Combine all ingredients. Press into a 9" springform pan. Bake at 350 F (180 C) for 10 minutes. Cool.
Filling: In a food processor or blender with a sharp blade, process ricotta cheese until smooth. Add creanm cheese and eggs. Beat. Add the remaining ingredients. Beat until smooth. Pour over the graham craker crust and bake about 40 minutes in a 350 F (180 C) oven.
Raspberry Topping: In a saucepan, combine the juice, cornstarch and Splenda granular. Stir until smooth and cook, stirring until it begins to thicken. Stir in 1 package of raspberries and cook until the sauce is thick. Remove from heat and stir in the remaining raspberries. Pour over cheesecake and refrigerate overnight.

Nutrition Facts : Calories 188.5, Fat 8.6, SaturatedFat 4.6, Cholesterol 73.5, Sodium 240, Carbohydrate 22, Fiber 3.9, Sugar 4.7, Protein 6.9

Raspberry Cheesecake - Sugar Free image

Provided by internetnut

Categories Cheesecake

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 ounce knox gelatin (1 envelope)
1 cup cold water
16 ounces cream cheese, softened
1/2 cup Splenda sugar substitute (or Sugar Substitute of your choice)
1 teaspoon vanilla extract
1 ounce sugar-free raspberry gelatin (1 package make according to & chill)
raspberries, a handful

Steps:

In small saucepan, sprinkle knox gelatine over 1/4 cup of cold water, let.
stand 1 minute. Stir over low heat until gelatine is completely dissolved.
In large bowl, with mixer, beat cream cheese, splenda and vanilla until.
blended. Gradually beat in Knox Gelatine mixture and remaining 3/4 cup cold water.
Pour into a pie plate and chill until firm - about 1 hour. Your Sugar Free.
jello should be chilling during this time. You don't want it to set yet just have it cold.
Remove cheesecake from the fridge and garnish with the raspberries. Pour chilled jello mixture over the top and return to fridge and chill until firm. Cut into 8 slices.

Nutrition Facts : Calories 218.1, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 205.9, Carbohydrate 4.4, Sugar 0.2, Protein 7.8

Raspberry-Swirl Cheesecake image

Provided by Martha Stewart

Time 10h5m

Yield Serves 8 to 10

Number Of Ingredients 9

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
32 ounces cream cheese, room temperature
1 pinch kosher salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Steps:

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.