Sunday, May 11, 2014

Almond- Raspberry Swirl Cheesecake

Saturday  May 10th  2014

Category: Dessert
Difficulty Rating: Medium
Not Too Bad For You For a Dessert (GF and LF)

It's the day before Mother's Day in May 2014.  My mom is the best mom in the world. OK your mom can be too. We can share. I have such fond memories of her singing to me softly as she fed me a bottle and rocked me in the rocking chair. Moonlight came through the window next to us and made everything silver as she sang "Bye baby bunting...". Milk-dazed and happy--I was safe and completely loved in her arms. Is there anything like a good mom?  This light and creamy cheesecake is one way to celebrate her. It's gluten-free and low-fat but still tastes extremely bad for you! Make it for your mom and see her face light up! Recipe adapted from a recipe in the May 2014 edition of SELF magazine. (342 calories per serving with 10 grams protein) Note: It still works to make this with hi-fat cream cheese and sour cream.


Raspberry Sauce:
1 pint raspberries
1 T granulated sugar or 1 1/2 T coconut palm sugar

Almond Crust:
vegetable cooking spray
1 3/4 C  ground almonds (I use Trader Joe's) or 2 C slivered almonds ground very fine
1/4 packed light-brown sugar or 1/4 coconut palm sugar plus 1 T
2 T butter (melted)

20 oz. lowfat cream cheese
3/4 C granulated sugar
3/4 C lowfat sour cream
1 t vanilla
1 t almond extract
4 large eggs


Heat oven to 325 degrees. Lightly coat an 8" springform pan with cooking spray (you can also use a 9" pie pan). Line the bottom of the springform with a round of parchment paper and wrap the outside with foil wide enough to cover the whole pan including the sides. If you use a regular pie pan you can skip the steps in the last sentence. Don't even think about using two pieces of foil to do this--the idea is to make the pan waterproof! In a small pan simmer raspberries...sugar and water over medium heat; cook until sauce thickens for 10 minutes. Set aside.

In a food processor pulse almonds until finely ground if you didn't get already ground almonds.Combine this thoroughly in a bowl or the food processor with brown sugar...butter and a pinch of salt. Transfer to the prepared pan and press firmly to the bottom to form an even crust. Add cream cheese...granulated sugar...sour cream.. and vanilla to the food processor or mixing bowl and mix until smooooooth. Add eggs one at a time...blending after each addition. Pour filling into crust. Spoon raspberry sauce on top in blobs then swirl it into pretty designs with the tip of a knife--wiping it clean ocassionally. Take care not to over-mix the sauce in--then you will just have pink cheesecake.
Unless you want pink cheesecake?

Place springform pan in a 9X13" baking pan. Add warm water to come up one inch the side of springform pan. Bake until cheesecake center jiggles slightly--50 to 60 minutes. Let stand at room temperatur until cool enough to touch. Remove sprinform pan from water and cover cake with foil. Refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.