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Raspberry vanilla cheesecake with a hint of chocolate

6/4/2015

41 Comments

 
Creamy, dreamy raspberry cheesecake by Good Things - low fat, gluten free, low sugar
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.

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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.

Mash the raspberries gently with a small fork - by Good Things

The biscuit crumbs with the butter ready to make cheesecake - by Good Things

Just out of the oven - raspberry cheesecake by Good Things

Raspberry Cheesecake by Good Things - low fat gluten free

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
Laura (Tutti Dolci) link
7/4/2015 12:35:42 pm

Such a pretty cheesecake, I love the raspberries peeking through!

Reply
Lizzy
11/4/2015 06:40:23 pm

Thanks so much, Laura, so kind!

Reply
Mary Frances link
7/4/2015 12:59:43 pm

This cheesecake looks so delightful! Your photos are just gorgeous.

Reply
Lizzy
11/4/2015 06:40:44 pm

Mary Frances, it IS rather divine... and you are so very kind! Thank you.

Reply
giulia link
7/4/2015 10:53:47 pm

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

Reply
Lizzy
11/4/2015 06:41:05 pm

Ooooh, I haven't been to Bodalla for years! Thanks for the tip xo

Reply
John @ Kitchen Riffs link
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.

Reply
Lizzy
11/4/2015 06:41:26 pm

Then I think you'd love this one, John... it really is yummy!

Reply
Mandy link
8/4/2015 03:25:53 am

Lizzy, you always make cakes look so beautiful!
I love cheesecake and adding raspberries with a hint of chocolate, well that's just perfect.
Have a beautiful day.
:-) Mandy xo

Reply
Lizzy
11/4/2015 06:41:41 pm

Oh Mandy, love, you are so kind, thank you! xox

Reply
Francesca link
8/4/2015 09:57:21 am

The raspberries look wonderful in this cheesecake. I'll take your word for it ( re 'lite' tasting good) but I might just make the fat version.

Reply
Lizzy
11/4/2015 06:42:00 pm

Sure thing, Francesca, but honestly, there is not a thing missing from this version xo

Reply
Elizabeth link
8/4/2015 10:42:13 am

I do love a good cheesecake. I have always been a fan of a plain lemon one... I once tried a mango one that was great too! Liz x

Reply
Lizzy
11/4/2015 06:42:18 pm

Lemon cheesecake is another delight, true, Elizabeth xo

Reply
Amanda link
8/4/2015 11:34:59 am

I am just so, so jealous of your 'abundance of beautifully plump raspberries'! The cost an absolute fortune here. I tend to just shovel hem into my face with good, thick cream, however I could be tempted to put a few aside for this lovely, simple recipe.

Reply
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

Reply
Tania @ The Cook's Pyjamas link
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 :)

Reply
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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Joanne T Ferguson link
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!

Reply
Lizzy
11/4/2015 06:43:49 pm

Interesting substitute Joanne... let me know how it works xo

Reply
InTolerant Chef link
8/4/2015 08:30:14 pm

Oh this sounds nice Liz, raspberries are one of my favourite fruits - yummo!

Reply
Lizzy
11/4/2015 06:44:02 pm

Oh Bec, thank you love xo

Reply
Tandy | Lavender and Lime link
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 :)

Reply
Lizzy
11/4/2015 06:44:13 pm

Me too, thanks Tandy xo

Reply
Lorraine @ Not Quite Nigella link
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

Reply
Lizzy
11/4/2015 06:44:26 pm

Sigh, me too, Lorraine, me too xo

Reply
Tania @ My Kitchen Stories link
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

Reply
Lizzy
11/4/2015 06:44:41 pm

Tania, guess what, it really is! xo

Reply
Hotly Spiced link
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

Reply
Lizzy
11/4/2015 06:44:59 pm

Charlie, thank you for your kind words... it really is a goodie! xox

Reply
Gourmet Getaways link
11/4/2015 12:57:42 am

Ahh..creamy fruity cheesecake! Looks great, Lizzy!

Julie & Alesah
Gourmet Getaways xx

Reply
Lizzy
11/4/2015 06:45:09 pm

Oh, thank you GG ladies xo

Reply
David link
11/4/2015 10:33:57 am

This looks scrumptious, Lizzy - although I might use non-GF biscuits! Will you forgive me?

Reply
Lizzy
11/4/2015 06:45:22 pm

Oh David, but of course my friend xo

Reply
Maureen link
12/4/2015 08:40:51 pm

I'd love this cheesecake, fat or no fat. It looks gorgeous!

Reply
Lizzy
7/5/2015 10:54:23 am

When you come visit, Maureen, I will make this for you xo

Reply
Suzy @ The Mediterranean Dish link
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!

Reply
Lizzy
7/5/2015 10:54:03 am

Hello Suzy, and right back at you xo

Reply
Anna @ shenANNagans link
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

Reply
Lizzy
7/5/2015 10:53:45 am

Not at all my cheffy friend xo

Reply
LIz link
14/2/2016 06:27:19 am

The cheese cake looks light and delicious. A heavenly indulgence!

Reply

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    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2019.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
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