Healthified Almond Cheesecake with Raspberry Sauce

This recipe proves that cheesecake doesn't have to be really high in fat to be delicious. By replacing full-fat cream cheese and sour cream with their low-fat counterparts, you can have your cheesecake and eat it, too.

false

( 5 Ratings)

5 Ratings

5 Stars 40%

4 Stars

3 Stars 60%

2 Stars

1 Stars

Member Reviews ( 1 )

27030123-f4e8-42b1-a046-fb0688251fe8

–

Save & Share

The Quick Take & Nutrition Info

toggle

The Quick Take: Healthified

Calories Reduced By 110
Fat Reduced By 13g
Saturated Fat Reduced By 7g

See What Makes It Healthified »

View Full Nutrition Information

Hide Full Nutrition Information

toggle

Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 170
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 150mg; 150%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 1g 1% Sugars 17g 17% ),
Protein: 4g; 4%

% Daily Value*:

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

Exchanges:

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

Carbohydrate Choices:

1 1/2

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

Prep Time 20 min
Total Time 8 hr 20 min
Servings 16

Ingredients

1/2: cup crushed reduced-fat graham crackers (about 8 squares)

2: packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened

2/3: cup sugar

1/2: cup fat-free egg product or 2 eggs, beaten

1/4: teaspoon almond extract

2: cups Yoplait® Original French vanilla fat-free yogurt

2: tablespoons Gold Medal® all-purpose flour

Raspberry Sauce

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

2: tablespoons water

3: tablespoons sugar

1/4: teaspoon almond extract

Garnish, if desired

1: tablespoon sliced almonds

: Fresh raspberries

Directions

1 Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Sprinkle cracker crumbs over bottom of pan. To minimize cracking, place shallow pan 1/2 full of hot water on lower oven rack.
2 In medium bowl, beat cream cheese and 2/3 cup sugar with electric mixer on medium speed until smooth. Add egg product and 1/2 teaspoon extract; beat on medium speed 2 minutes. Add yogurt and flour; beat on low speed just until blended. Carefully spread mixture over crumbs in pan.
3 Bake 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
4 In food processor, place all sauce ingredients. Cover; process until smooth. Press through sieve to remove seeds. Refrigerate sauce until serving time.
5 Just before serving, run small metal spatula around edge of pan; carefully remove foil and side of pan. Serve cheesecake with raspberry sauce. Garnish with almonds and fresh raspberries. Cover and refrigerate any remaining cheesecake and sauce.

The Original vs. Healthified

toggle

Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before	After
1 cup graham cracker crumbs	1/2 cup crushed reduced-fat graham crackers (about 8 squares)
1/4 cup sugar	2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup butter, melted	2/3 cup sugar
2 packages (8 oz each) cream cheese, softened	1/2 cup fat-free egg product or 2 eggs, beaten
3/4 cup sugar	1/4 teaspoon almond extract
2 eggs, beaten	2 cups Yoplait® Original French vanilla fat-free yogurt
1/2 teaspoon almond extract	2 tablespoons Gold Medal® all-purpose flour
2 cups sour cream	2 cups fresh or frozen (thawed and drained) raspberries
2 tablespoons all-purpose flour	2 tablespoons water
2 cups fresh or frozen (thawed and drained) raspberries	3 tablespoons sugar
2 tablespoons water	1/4 teaspoon almond extract
2 tablespoons sugar	1 tablespoon sliced almonds
1/4 teaspoon almond extract	Fresh raspberries
Fresh raspberries
Fresh mint leaves

Nutritional Highlights

Calories		280 (before) 170 (after)
Saturated Fat		11 g (before) 4 g (after)
Sodium		170 mg (before) 150 mg (after)
Total Fat		20 g (before) 7 g (after)

Reviews

toggle

1 - 1 of 1 Reviews View All

Posted 2/24/2012 3:34:00 PM REPORT ABUSE Cosmohun01 said:

Rating:

I love cheesecake and I love raspberries! It had so much flavor. You would never know it was "healthified"! Definitely recommend this one :)

1 - 1 of 1 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 10/26/2012. NOTE: We do not include optional ingredients in our calculations.