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Raspberry Swirl Cheesecake

2 tablespoons vanilla wafer cookie crumbs 
2 containers (12 ounces each) fat-free cream cheese, softened 
2/3 cup sugar 
2 eggs 
2 tablespoons cornstarch 
2 teaspoons vanilla 
1 cup reduced-fat sour cream 
1 pint (2 cups) raspberries, divided 
Mint sprigs for garnish 

Preheat oven to 400°F
Coat bottom and 1 inch up side of 9-inch springform pan with nonstick cooking spray; firmly press cookie crumbs onto coated bottom and side
Beat cream cheese in large bowl with electric mixer until fluffy
Beat in sugar. Add eggs, cornstarch and vanilla; beat until smooth
Stir in sour cream until well combined. Pour batter into prepared pan
Place 1 cup raspberries in food processor or blender; process until smooth
Strain purée; discard seeds. Spoon purée onto cheesecake; swirl into batter with knife
Bake 45 to 50 minutes or until cheesecake is set around edge but slightly soft in center
Turn off oven; let cheesecake cool in oven about 3 hours, with oven door slightly opened
Refrigerate cheesecake overnight
Remove side of pan; place cheesecake on serving plate
Garnish with remaining 1 cup raspberries and mint sprigs

Food exchange 1 starch 1 meat
(1 slice cheesecake (1/14 of total recipe) without mint garnish) 
Calories 136 Calories from Fat 19 % Total Fat 3 g Saturated Fat <1 g 
Cholesterol 46 mg Carbohydrate 17 g Fiber <1 g Protein 9 g Sodium 326 mg

Courtesy Diabetic Cooking

Serves 14