Creamy, dreamy and totally divine are among the descriptions that spring forth when friends and family sample this raspberry vanilla creation of mine. It's one of the most popular desserts on my repertoire.
The recipe was inspired by an abundance of beautifully plump raspberries, my sheer love of good cheesecake, and the challenge of producing something sweet and delicious that my system can tolerate. As such, you'll note that the ingredients include low-fat cream cheese, 'lite' sour cream, as well as sugar-free, gluten-free biscuits. In developing the recipe, I have also kept the quantity of sugar in the cheesecake filling to a minimum.
Some of you might screw up your nose at the prospect of a cheesecake that's lower in fat and made with sugar-free or gluten-free biscuits. Please be assured, the results are outstanding, and you'll be pleasantly surprised. Would my taste buds lie to you? Absolutely not. ت Now tell me, do you love cheesecake as much as I do? What's your favourite? The recipe...
RASPBERRY VANILLA CHEESECAKE WITH A HINT OF CHOCOLATE
For the base: 200g plain biscuits, unsweetened, gluten free* 125g unsalted butter 2 teaspoons chocolate raspberry truffle powder* or good cocoa powder For the filling: 500g low fat cream cheese 125g 'lite' sour cream 3 free-range eggs 1 teaspoon ground vanilla bean powder 125g caster sugar 100g raspberries, preferably fresh Grease the base and sides of a 10-inch/25cm springform tin, and line with parchment. Melt the butter in a small saucepan. Meanwhile, using a food processor (or mortar and pestle), crush the biscuits to a fine crumb. Add the melted butter and the chocolate truffle powder or cocoa and mix briefly until combined. Transfer the biscuit mixture to the prepared tin and press it firmly into the base and 1-2 cms up the sides. Use the back of a spoon (or clean hands) to do this. Pop the tin into the refrigerator to chill while you prepare the filling. Preheat oven to 180 degrees C. Place the raspberries into a small bowl and, using a small fork, crush them lightly (see my photograph). Beat the cream cheese and sour cream with the sugar and vanilla, then beat in the eggs. This can be done in your food processor, a stand mixer or by hand with a rotary whisk. Fold through the crushed raspberries. Pour the filling over the chilled base and bake for 30-35 minutes. Allow to cool on the kitchen bench, then chill before serving. Serves 8-10. *Notes: I use sugar-free 'Maria' biscuits from Aldi Supermarkets. Sometimes you can find sugar-free, gluten free varieties, which are my preference nowadays. The chocolate raspberry truffle powder was purchased from a company called Your Inspiration at Home (you'll find them online). Use some good quality cocoa powder as a substitute. It goes without saying that you can use full-fat cream cheese and sour cream, as well as regular Marie or other sweetened biscuits if you wish.
Instructions for preparation using the Tefal Cuisine Companion:
Melt the butter in a small saucepan. Meanwhile, fit the kneading/crushing blade to the Cuisine Companion. Place the biscuits into the bowl and on speed 12, mix to a fine crumb for 60 seconds (longer if needed). Add the melted butter and the chocolate truffle powder or cocoa to the bowl, and mix briefly until combined. Remove the blade. Transfer the biscuit mixture to the prepared tin and press it firmly into the base and 1-2 cms up the sides. Use the back of a spoon (or clean hands) to do this. Pop the prepared base into the refrigerator to chill while you prepare the filling. Preheat oven to 180 degrees C. Place the raspberries into a small bowl and, using a small fork, crush them lightly (see my photograph). To make the filling, fit the kneading/crushing blade to the Cuisine Companion. Place the cream cheese, sour cream, eggs, ground vanilla and caster sugar into the bowl. Mix at speed 12 for 50 seconds to one minute. Remove the blade, fold the raspberries into the mixture, then pour the filling over the chilled base. Bake for 30-35 minutes. Allow to cool on the kitchen bench, then chill before serving. Serves 8-10. Disclaimer: Good Things received a Tefal Cuisine Companion to play with. While the appliance is 'sponsored', there is no payment for this or others posts.
If you love cheesecake as much as I do, you might also enjoy this New York cheesecake, or this deconstructed ginger and mango cheesecake dessert.
Thank you for taking the time to leave me a comment or share your thoughts and recipe inspirations. I genuinely love hearing from you xox
41 Comments
7/4/2015 12:35:42 pm
Such a pretty cheesecake, I love the raspberries peeking through!
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Lizzy
11/4/2015 06:40:23 pm
Thanks so much, Laura, so kind!
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7/4/2015 12:59:43 pm
This cheesecake looks so delightful! Your photos are just gorgeous.
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Lizzy
11/4/2015 06:40:44 pm
Mary Frances, it IS rather divine... and you are so very kind! Thank you.
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we love cheesecake in our household! There is this place on the south coast, called Bodalla Dairy Shed and they make the best raspberry cheesecake ever. However......you can't have it every day - it's a plate of heart attacks right there! So a lighter, healthier recipe is much appreciated! I also made a similar one whilst on the quit sugar program! xx
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Lizzy
11/4/2015 06:41:05 pm
Ooooh, I haven't been to Bodalla for years! Thanks for the tip xo
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8/4/2015 02:39:31 am
Never met a cheesecake I didn't like. Never. :-) I'll take it any which way -- plain, flavored, with/without toppings. Just give me cheesecake! And give me this one -- it looks excellent. Thanks.
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Lizzy
11/4/2015 06:41:26 pm
Then I think you'd love this one, John... it really is yummy!
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Lizzy
11/4/2015 06:41:41 pm
Oh Mandy, love, you are so kind, thank you! xox
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Lizzy
11/4/2015 06:42:00 pm
Sure thing, Francesca, but honestly, there is not a thing missing from this version xo
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Lizzy
11/4/2015 06:42:18 pm
Lemon cheesecake is another delight, true, Elizabeth xo
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Lizzy
11/4/2015 06:43:00 pm
Oh my Amanda, I know what you mean about shovelling them in... though I would just plough through a punnet as a snack... before the silent reflux diagnosis! Sadly, now I can only enjoy them as morsels! xo
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8/4/2015 02:28:57 pm
I am a huge fan of your New York Cheesecake so I am pinning this to make next time I need a fancy dessert. I daren't make it just for us because I know it will disappear in less time than is good for us :)
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Lizzy
11/4/2015 06:43:27 pm
Ah yes, Tania, that NY cheesecake is a cracker! Very rich and delicious! But yes, do please try this one xo
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8/4/2015 02:33:27 pm
Your cheesecake looks delicious Lizzy! I am a big fan of cheesecake and would never turn my nose up using ingredients that make a recipe even healthier. Based on my food lifestyle, I would substitute the caster sugar for xylitol as is great in cooking and baking too!
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Lizzy
11/4/2015 06:43:49 pm
Interesting substitute Joanne... let me know how it works xo
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8/4/2015 08:30:14 pm
Oh this sounds nice Liz, raspberries are one of my favourite fruits - yummo!
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Lizzy
11/4/2015 06:44:02 pm
Oh Bec, thank you love xo
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8/4/2015 09:46:05 pm
I love cheesecake as even if you use low fat options it can be a decadent dessert. This raspberry one sounds divine :)
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Lizzy
11/4/2015 06:44:13 pm
Me too, thanks Tandy xo
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8/4/2015 10:57:37 pm
I would never turn my nose up with any sort of cheesecake really and I always need lower fat options in my life :P
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Lizzy
11/4/2015 06:44:26 pm
Sigh, me too, Lorraine, me too xo
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9/4/2015 12:21:52 am
I love Cheescakes Liz but the more fat and sugar they contain the happier I am. i have to say that this one looks as light as a feather and twice as delicious
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Lizzy
11/4/2015 06:44:41 pm
Tania, guess what, it really is! xo
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9/4/2015 11:30:57 am
The cheesecake looks amazing. I do love raspberries in cheesecake as they bring that little bit of tartness. This cheesecake looks like the full-hit dessert so it's great to see that you can make a GF and less heavy option and that it will turn out just as well xx
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Lizzy
11/4/2015 06:44:59 pm
Charlie, thank you for your kind words... it really is a goodie! xox
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11/4/2015 12:57:42 am
Ahh..creamy fruity cheesecake! Looks great, Lizzy!
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Lizzy
11/4/2015 06:45:09 pm
Oh, thank you GG ladies xo
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Lizzy
11/4/2015 06:45:22 pm
Oh David, but of course my friend xo
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Lizzy
7/5/2015 10:54:23 am
When you come visit, Maureen, I will make this for you xo
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13/4/2015 02:13:23 pm
Lizzy, what a blog you have! I am so excited we connected; I know i'll be back. This cheesecake looks divine!
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Lizzy
7/5/2015 10:54:03 am
Hello Suzy, and right back at you xo
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18/4/2015 01:38:37 pm
Mmmmm.... Cheesecake is thaaa business. And raspberries, a luxury berry I my household. :) Heading over to learn how to make ginger & mango cheesecake. You are so clever lovely Lizzy. X
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Lizzy
7/5/2015 10:53:45 am
Not at all my cheffy friend xo
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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