Raspberry Cheesecake with Graham Cracker (Gluten-Free and Low Sugar)
This Raspberry Cheesecake recipe is Gluten-Free and Low Sugar and is very tasty but lower calorie than normal cheesecake.
- 1 ½ cups graham cracker crumbs crushed
- 4 Tablespoons of melted butter
Yoghurt + Light Cream Cheese Cheesecake Filling
- 1 ¾ cups of plain or Greek yoghurt if using plain yoghurt, drain excess liquid for 1-2 hours first in cheesecloth or a fine sieve
- ¼ cup low fat Cream Cheese
- 3 scoops Monkfruit or ½ cup of sugar
- Pinch of salt
- 2 eggs
- 1 tsp Vanilla Extract
- 1 -2 Tablespoons of Cornstarch or Xantham Gum
- ½ cup of raspberries crushed with a fork and set aside
- 10-14 Basil Leaves washed and separated.
Preheat oven to 350F or 180C
Mix the graham cracker crumbs flour, butter and sugar substitute in a bowl. Spray 8” round light coloured spring form pan with light oil. Press the mixture evenly on the bottom of the pan with your hands until smooth.
Bake for 12-15 minutes or until lightly golden brown and slightly pulling away from the sides. Remove the crust from the oven and set aside to cool. (Crust is Inspiration from Mina in Toronto from food.com)
Oven should be preheated already to 350F or 180C
In a blender or food processor, combine eggs, stevia, yoghurt, cream cheese and vanilla. Blend until smooth, then add cornstarch 1 Tablespoon at a time, add pinch of salt and blend briefly. Add 1 Tablespoon of cornstarch and blend again.
Pour cheesecake filling into cooled pan with baked crust.
Optional: Retrieve the raspberry puree. Take a teaspoon and carefully drop several dollops of the puree in several spots on the uncooked cheesecake. Then take a chop stick or wooden skewer sticks and make a circular design inside of each of the fruit dollops until you have a pretty pattern. One way to do this is to rotate the chopstick in a scallop pattern around several times until you see the fruit separate into a nice pattern. Carefully carry to the oven and try not to move it around too much or the pattern may disappear.
Bake for about 35 minutes. When the cheesecake is done it will still move a little but will have a “done” look. The edges of the cake should pull away from the sides of the pan slightly. Do not overbake.
Let cool in the refrigerator lightly covered with foil for 2-3 hours . When you remove the cheesecake from the refrigerator, let sit for 5-10 minutes to warm up slightly. Then gently release the spring form pan. If it cracks a little, do not worry about it. That is normal.
Decorate with Basil Leaves and serve.