Lower-Fat New York Style Cheesecake with Raspberry Sauce

Lower-Fat New York Style Cheesecake with Raspberry sauce

Yield: 12 servings

Bake Time: 55 minutes + 12 minutes

For the Cheesecake:

 32 ounces low or reduced fat cream cheese, at room temperature

 1¼ cups granulated sugar

 4 eggs, at room temperature

 ½ cup heavy cream

 2 tablespoons vanilla extract

For the Crust:

 ¼ cup sugar

 1 package graham crackers or similar type of cookie (I used Digestive Cookies)

 ½ tsp. Nutmeg

½ tsp. ground Ginger

¼ cup melted butter

For the Raspberry Sauce/Filling:

 1 cup sugar

 ½ cup water

 3 tablespoons corn starch-dissolved in 1/8 cup water

 5 cups washed fresh raspberries

Directions:

1. Make the Crust and Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil, to prevent leaks. In a medium sized bowl, melt the butter, then add sugar and spices. In a bag, or food processor- crumble cookies or graham crackers until they resemble fine crumbs. Add to butter. Mix well, & press into your springform pan. Bage at 350 for about 10-12 minutes. Remove from heat & cool on a wire rack.

Boil the water for your water bath & add to a large pan big enough to fit your springform pan.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 55-60 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. After one hour, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. On the stove top add water, sugar and raspberries to a small pot. Bring to a boil over medium high heat, and reduce. Dissolve corn starch in water, & add to pot. Whisking well, combine & stir until thickened. Remove from heat & set aside to cool for use later.

Decorate with cooled raspberry filling, and save remaining filling to top each individual slice of cheesecake when you serve. Refrigerate until ready to serve.