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Lighter Raspberry Cheesecake

by Alvin Zhou

Ingredients

for 6 servings

  • 10 graham crackers
  • 3 tablespoons
    milk
  • 16 oz
    reduced fat cream cheese, room temperature (455 g)
  • ⅓ cup
    honey (110 g)
  • 2 cups
    greek yogurt (570 g)
  • 2 eggs
  • 1 tablespoon
    vanilla extract
  • 2 tablespoons
    cornstarch
  • 3 cups
    raspberry (375 g)

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Preparation

  1. Place graham crackers in a plastic bag and crush with a rolling pin until fine.
  2. Preheat oven to 350°F (180°C).
  3. In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
  4. Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
  5. Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
  6. In a large bowl, whisk the cream cheese until there are no lumps.
  7. Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
  8. Pour the cheesecake batter into the graham cracker crust. Spread evenly.
  9. Bake for about 1 hour, then cool for about 30 minutes.
  10. Top with fresh raspberries in a ring pattern on the top of the cheesecake.
  11. Chill until the cheesecake has set, 2-4 hours.
  12. Unmold, slice, then serve!
  13. Enjoy!
 

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