Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Healthy Raspberry Swirl Cottage Cheesecake
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- Level: Intermediate
- Total: 11 hr (includes cooling and chilling times)
- Active: 45 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 264
- Total Fat
- 14 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 54 milligrams
- Sodium
- 367 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Sugar
- 17 grams
- Protein
- 10 grams
Forget heavy, traditional cheesecake — this version achieves the same creamy, luxurious texture with a major healthy upgrade. Our secret? Cottage cheese, blended until impossibly smooth, creates a light base that's surprisingly indistinguishable from classic cheesecake filling. A vibrant, homemade raspberry swirl is woven throughout, adding a burst of fruity tang and stunning color. Baked atop a simple graham cracker crust, this cheesecake satisfies your craving for decadence. It’s the perfect guilt-free slice!
- Level: Intermediate
- Total: 11 hr (includes cooling and chilling times)
- Active: 45 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 264
- Total Fat
- 14 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 54 milligrams
- Sodium
- 367 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Sugar
- 17 grams
- Protein
- 10 grams
Ingredients
Raspberry Jam:
Crust:
Filling:
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Directions
Special equipment:
a 9-inch springform pan- Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil.
- For the raspberry jam: Add the raspberries and brown sugar to a medium saucepan. Mash the berries lightly with the back of a spoon and cook over medium heat, stirring, until thickened and jammy, 10 to 12 minutes. Set a fine-mesh strainer over a small bowl and press the mixture through it to remove the seeds. Set aside to cool.
- For the crust: Stir together the graham cracker crumbs, butter, brown sugar and 2 tablespoons water in a medium bowl until the mixture is moistened. Press the crumb mixture into an even layer in the bottom of the prepared springform pan. Bake the crust until lightly toasted, 12 to 15 minutes. Set aside to cool while you prepare the filling.
- For the filling: Add the cottage cheese to a food processor and blend until smooth, 1 to 2 minutes. Add the cream cheese, Neufchatel cheese, brown sugar, cornstarch and vanilla bean paste to the processor and blend again until smooth. Transfer the cream cheese mixture to a large bowl and whisk in the whole egg and egg whites until just combined.
- Pour the cheesecake filling onto the graham cracker crust. Spoon large dollops of the raspberry jam onto the filling. Run a butter knife or skewer through the filling, being careful not to scrape up the crust, to create a raspberry swirl pattern.
- Place the springform pan in a larger roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath. Carefully transfer the roasting pan to the oven and bake until the filling is still slightly jiggly in the center, 50 to 60 minutes. Allow the cheesecake to cool slightly in the water bath, about 15 minutes, then remove it in the springform pan to a cooling rack to cool to room temperature, about 1 hour. Cover the cheesecake and refrigerate for at least 8 hours and up to overnight.
- To serve, unmold the cheesecake and slice it with a hot knife.
