How To make Low Fat Chocolate Raspberry Cheesecake
Ingredients
24
each
chocolate wafer cookies, plain
1
nonfat cooking spray
2
each
cream cheese, fat free, 8 oz packages
1
cup
sugar
1
cup
cocoa
1
teaspoon
vanilla, pure extract
3
tablespoon
black faspberry preserves, sugar-free, seedless
1/2
cup
egg substitutes, fat free
16
oz
sour cream, fat-free
1/4
teaspoon
salt
Fruit
Topping :
10
oz
raspberries, sweetened, frozen, thawed
2
tablespoon
cornstarch
Directions:
In a food processor or blender, grind the plain chocolate wafers into fine crumbs. Generously coat a 8 1/2 inch or 9 inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and tilt to coat the bottom and the sides evenly. Set aside.
Preheat oven to 350 degrees F. With an electric mixer, beat the fat-free cream cheese until soft. Add the sugar, cocoa, vanilla extract and raspberry preserves and continue beating until the ingredients are incorporated. Add the egg substitutes, fat free sour cream and salt and continue beating until no lumps remain and mixture is smooth and liquid. You may have to beat the mixture for several minutes to reach this consistency.
Pour the batter into the prepared pan. Place in oven and immediately reduce oven temperature to 300 degrees. Bake for one hour, or until center is set and firm to the touch. Turn off oven and allow cheesecake to stay in cooling oven for one hour longer. Remove and cool completely. Refrigerate overnight before serving.
To make the raspberry sauce, puree the raspberries in a food processor or blender. Strain the pulp through a tea strainer, Pressing to remove all the seeds. Discard seeds. Place the cornstarch in a saucepan and stir in the raspberry juice. Bring to a boil, stirring constantly until thickened. Remove from heat immediately to prevent lumps from forming. Cool and chill. Serve one tablespoon of sauce on top of each slice of cheesecake.
Cake can also be frozen for two to three weeks before serving. To serve, thaw for 2 days in the refrigerator, then allow to come to room temperature before slicing.
Makes 10 servings
Per serving, including raspberry sauce: Calories 254, Fat 3.7 grams, Cholesterol 11.3 milligrams, Sodium 405 milligrams
How To make Low Fat Chocolate Raspberry Cheesecake's Videos
The BEST White Chocolate Raspberry Cheesecake - with raspberry sauce & whipped cream!
GET THE RECIPE:
The most delicious raspberry cheesecake ever!! My rich and creamy white chocolate raspberry cheesecake is what dessert dreams are made of it! This velvety cheesecake is made with a simple graham cracker crust and a creamy white chocolate cheesecake batter dotted with whole raspberries! To garnish the top and to add even more incredible flavor, I top this berry cheesecake with tart raspberry sauce and more berries! Make sure to serve each slice with a generous amount of whipped cream, too! This dessert recipe is perfect for the holidays!
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Low Gi Chocolate Raspberry Cheesecake
Chocolate Raspberry
Cheesecake with Low
GI ingredients
Preparation time: 20 minutes
Setting time: Overnight
Serves: 8
Ingredients:
• 10 scoops Glucerna Chocolate Powder
• 250g low-fat cream cheese
• ⅓ cup natural yoghurt
• 1 cup fresh raspberries
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 100g dark chocolate (60% cocoa higher), melted
• 2 tsp unflavoured gelatine powder
• ¼ cup water
Method
1. In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on
top. Mix to combine well, allow the mixture to sit for a few minutes until the
gelatin swells. Place the bowl in a saucepan of barely simmering water and
leave until the gelatine has completely dissolved and turned transparent. Note:
Boiling destroys gelatin’s ability to set. Set the gelatin aside to cool.
2. In a large bowl using an electric mixer, beat the cream cheese, yoghurt,
Glucerna powder, cocoa powder, vanilla extract and melted chocolate
together. Scrape down the sides as needed. While still mixing, slowly pour in
the gelatin mixture, and continue to mix until smooth.
3. Pour the batter into a small 20 cm round pan. Smooth the top out with a
spatula. Add the raspberries on top and gently press them into the mixture.
4. Place the pan in the refrigerator and let it set overnight.
Raw Vegan Raspberry Cheesecake (Low fat. Fruit-based only)
Raspberry Cheesecake
Raw
Plant-based
Nut-free
Low Fat
Fruits only
Quick and simple to make.
Recipe ingredients:
Base
- 1 bowl of coconut flakes
- 1 handful of chopped mature coconut
- 1 bowl of pitted dates
- A little squeeze of lemon juice
White Cream
- 1 bowl of fresh coconut flesh
- 1 bowl of soft light-coloured soft dates
- Juice of 3 lemons
- 1/2 tsp of pure vanilla powder
- 1 flat tbsp of psyllium husk
- Enough water to blend
Raspberry Jam
- 300 g frozen or fresh raspberries
- 1/2 bowl of pitted dates
Enjoy!
Check out my Instagram for more recipes
Keto White Chocolate Raspberry Cheesecake (Cheesecake Factory inspired)
Boyfriends birthday cake, he doesn't like cake so I had to figure out something he would definitely enjoy. He loves raspberry and not super sweet things, so I thought a cheesecake would be perfect. Last year I made him a gluten free crepe cake with raspberry sauce so his whole family could enjoy it, and they did! They all enjoyed this cheesecake as well, it was a hit!
Recipe Below!
I did create a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line!
Follow me on Instagram for sneak peaks at whats to come.
Instagram-@Ketoupgradechef
Reddit-u/KetoUpgrade
Facebook Page -
Keto Upgrade e-mail - ketoupgrade.info@gmail.com
Amazon Affiliate Links for products I use: In a pinch I usually order my keto ingredients on Amazon, but you can get a lot of items on Thrive market and at Wegmans or Whole foods. But Amazon only takes one or two days most of the time.
Wilton 9inch Springform pan -
Mixing bowls-
Spatulas-
Silicon whisks-
Pyrex measuring cups -
Mini Offset Spatula -
Granular monkfruit-
(As an Amazon Associate I earn from qualifying purchases)
Keto White Chocolate Raspberry Cheesecake
Crust:
1 Cup Almond Flour
1 Cup Sliced Almonds (chopped)
2 Tbs. Alternative Granular Sweetener (I used Lakanto Monkfruit Sweetener)
4 Tbs. Melted Butter
Preheat oven to 350 degrees. Mix together dry ingredients then add the melted butter. Should be the consistency of wet sand. Pour into a 9 or 10 inch spring form pan and pat into the bottom and 1/2 inch- 1 inch up the sides of the pan. Bake for 8-10 minutes, rotating halfway threw to get an even bake. Crust should just be turning brown. While crust is baking get the raspberry jam on the stove.
Raspberry Jam:
Can use any premade sugar free jam if you prefer. Only 1/2 cup in going in between the cheesecake layers. Warm the jam slightly in the microwave before using.
12 oz of Fresh or Frozen Raspberries
1/2 Cup Water
1/2 Cup Alternative Granular Sweetener
Squeeze of Lemon Juice (optional)
1 Tbs. Arrowroot Starch
Boil everything on the stove except the arrowroot until the raspberries are broken down. Whisk in the arrowroot and simmer for a few minutes. Pull from stove and place in a bowl to cool. Can strain if you don't want the seeds.
Cheesecake Filling:
6 oz Keto White Chocolate Chips (I used Best Believe but I know Lily's makes a version)
1/4 Cup Heavy Cream (May need more if the mixture solidifies on you)
3-8 Oz Packages of Cream Cheese (room temp.)
1 Cup Sour Cream (room temp.)
3 Eggs (room temp.)
1 Cup Alternative Granular Sweetener
1 tsp. Vanilla Extract
Beat the cream cheese and sweetener together until fluffy. Add one egg at a time, beating and scraping down the bowl frequently. Add the sour cream and vanilla extract. Set aside. Heat the heavy cream until steaming, add in the white chocolate chip and stir until melted. If the chips don't melt all the way, heat in microwave on 30% power for 10 seconds. Swirl into the cheesecake filling. Take half the batter and put into the crust. Add a half cup of raspberry jam and swirl with a knife. Top with the second half of the cheesecake filling. Bake and 350 degrees on a foil lined baking sheet for 40-50 minutes for a 10 inch springform pan, 50-60 minutes for a 9 inch pan, turning halfway threw to make sure it bakes evenly. Should be set around the edges and slightly jiggly in the center. Let cool completely at room temperature. Cover with plastic wrap and foil and refridgerate overnight. Before releasing the springform, run a warm offset spatula or butterknife around the outside of the cheesecake. Slice with a hot knife into 16 pieces to get perfect slices. Can garnish with fresh raspberries or more raspberry jam (not included in Macros).
Macros for 1/16 of cheesecake:
284 Calories
24 g Fat
8 g total Carbs
2.2 g Fiber
5.75 g Net Carbs
7.6 g Protein
No Bake White Chocolate Raspberry Cheesecake Parfaits
A delicious no-bake dessert recipe that can easily be modified to be low-carb and gluten free.
No-Bake Raspberry Cheesecake
If you are looking for a summer dessert that's fresh and delicious, easy to make and look beautiful, look no more! This no-bake raspberry cheesecake is all that and more.
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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Things I used in this recipe:
Springform pan:
Offset spatula:
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