Raspberry Cheesecake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
155
protein 
6 g
sodium 
236 mg
carbohydrates 
18 g
fat 
7 g
fiber  
3 g
cholesterol 
34 mg
Servings 
16
Ingredients 

Crust
1 cup graham cracker crumbs
1 Tbsp cocoa powder
1 Tbsp water
1 Tbsp cane sugar

Filling
2½ cups light cream cheese
½ cup cane sugar
1 lg egg
4 egg whites
½ tsp pure vanilla extract
1 tsp minced lemon zest
¼ cup raspberry puree

Topping
2 cups fresh raspberries
½ cup Raspberry Puree

To make Raspberry Puree, place 3/4 cup raspberries and 2 tablespoons cane sugar in a blender container and puree until smooth
Instructions 
  1. Preheat oven to 325F. Lightly coat a 10-inch springform pan with canola oil spray.
  2. Place graham cracker crumbs in a food processor with cocoa powder, water and sugar. Pulse until crumbs are moist but still crumbly. Press crumbs into bottom of prepared pan to form a crust.
  3. In a large bowl, cream the cream cheese and sugar together until well combined. Add egg and egg whites and continue mixing. Add vanilla extract, lemon zest and raspberry puree and mix until combined. Pour filling into crust. Bake in a water bath for 30 to 40 minutes, or until center of cheesecake is firm. Cool in refrigerator for at least 4 hours before serving.
  4. In a medium bowl, mix together raspberries and raspberry puree.
  5. Top each slice of cheesecake with 2 tablespoons topping.
To make Raspberry Puree, place 3/4 cup raspberries and 2 tablespoons cane sugar in a blender container and puree until smooth
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.