Here's another great cheesecake recipe I made from the Magnolia Bakery cookbook, but this one I adapted to make it low fat. And you know what? It still tasted fantastic! Last August, I canned some raspberry jam from local Farmer's Market raspberries. It came out great for my first time making jam and made four jars which I have been enjoying since. I used some of those fabulous raspberry preserves that I made myself for the swirl on this cheesecake that you can feel good about eating. Oh, and before you leave, check out my latest post on Potluck, the ShopRite blog panel for some delicious cookies!
Lowfat Raspberry Marzipan Cheesecake (adapted from The Complete Magnolia Bakery Cookbook)
6 tablesppons melted butter
1 1/2 cup Nilla wafter crumbs
1/2 cup finely toasted almonds, pulverized into crumbs
2 eight ounce packages lowfat cream cheese
8 oz almond paste, crumbled
1 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
3 cups fat free sour cream
5-6 T raspberry preserves
1 tsp lemon juice
Preheat the oven to 325. To make the crust, combine the butter with the Nilla wafer crumbs and almond crumbs. Press into the bottom of a 10-inch springform pan and bake for 10 minutes. Allow to cool.
To make the filling, in a stand mixer beat the cream cheese and almond paste for several minutes until smooth. Gradually beat in the sugar and add the eggs one at a time and beat until the batter is lump-free. Stir in the vanilla and sour cream, scraping down the sides of the mixer to combine the ingredients well. To make the topping, mix the raspberry preserves and the lemon juice and set aside.