Zutaten für Almond Delite Cheesecake W Raspberry Sauce
- 3/4 cup sugar
- Butter
- Cashews
- Graham Cracker
- 16 oz neufchâtel cheese
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup plain Greek yogurt
- 1/4 cup all-purpose flour
- 1 cup fresh raspberries
- Water
- Milk
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Zubereitung von Almond Delite Cheesecake W Raspberry Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat together 16 oz neufchâtel cheese, 1 cup plain Greek yogurt, 1/2 cup granulated sugar, and 1 teaspoon almond extract until smooth and creamy.
- In a separate bowl, whisk together 2 large eggs and 1/4 cup all-purpose flour until well combined.
- Gradually add the egg mixture to the cheese mixture, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared springform pan and bake for 60-75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Prepare the raspberry sauce (recipe below) while the cheesecake chills.
- To make the raspberry sauce: Combine 1 cup fresh raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a saucepan. Simmer over low heat for 10-15 minutes, or until the raspberries have broken down and the sauce has thickened. Strain the sauce through a fine-mesh sieve to remove seeds (optional).
- Serve chilled cheesecake slices topped with the raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
67g
Fat
34g
Carbs
7g
