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91% would make again

Lighter Raspberry Cheesecake

Tasty Team

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Ingredients

for 6 servings

  • 10 graham crackers
  • 3 tablespoons milk
  • 16 oz reduced fat cream cheese (455 g), room temperature
  • ⅓ cup honey (110 g)
  • 2 cups greek yogurt (570 g)
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons cornstarch
  • 3 cups raspberry (375 g)

Nutrition Info

Powered by
    Calories 499
    Fat 28g
    Carbs 47g
    Fiber 4g
    Sugar 35g
    Protein 15g

Estimated values based on one serving size.

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Preparation

  1. Place graham crackers in a plastic bag and crush with a rolling pin until fine.
  2. Preheat oven to 350°F (180°C).
  3. In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
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  5. Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
  6. Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
  7. In a large bowl, whisk the cream cheese until there are no lumps.
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  9. Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
  10. Pour the cheesecake batter into the graham cracker crust. Spread evenly.
  11. Bake for about 1 hour, then cool for about 30 minutes.
  12. Top with fresh raspberries in a ring pattern on the top of the cheesecake.
  13. Chill until the cheesecake has set, 2-4 hours.
  14. Unmold, slice, then serve!
  15. Enjoy!
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