Almond Delite Cheesecake W Raspberry Sauce Recipe

Ingredients for Almond Delite Cheesecake W Raspberry Sauce

• 1/2 cup granulated sugar
• Butter
• Cashews
• Graham Cracker
• Neufchatel Cheese
• 2 large eggs
• 1 teaspoon almond extract
• Vanilla Yogurt
• Flour
• Raspberries
• Water
• Milk

How to Make Almond Delite Cheesecake W Raspberry Sauce

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. 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.
3. In a separate bowl, whisk together 2 large eggs and 1/4 cup all-purpose flour until well combined.
4. Gradually add the egg mixture to the cheese mixture, mixing until just combined. Be careful not to overmix.
5. 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.
6. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes to prevent cracking.
7. Remove the cheesecake from the oven and let it cool completely on a wire rack.
8. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
9. Prepare the raspberry sauce (recipe below) while the cheesecake chills.
10. 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).
11. Serve chilled cheesecake slices topped with the raspberry sauce.