Canyon Ranch Blog

Raspberry Cheesecake

Nutrition Information (per serving)

6 g
236 mg
18 g
7 g
3 g
34 mg

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

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

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
  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

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