Raspberry Swirl Cheesecake
I know that my calendar says that it’s going to be March tomorrow, but that can’t be right … can it? What happened to February? I distinctly remember having a conversation with a co-worker near the end of January commenting on how I predicted that my February was shaping up to be nothing but a giant blur. Looking back on the past four weeks, I remember (1) work, (2) snow, (3) eating things that can be made in 30 minutes and (4) more work. Everything else is a blurry haze.
Blurry haze aside, I do remember making this Raspberry Swirl Cheesecake in my favorite mini-springform pan and, given it’s low-guilt factor, wishing that I had made two more! A crust made from low-glycemic whole wheat crackers is filled with a luscious (sugar-free!) cheesecake filling swirled with raspberry preserves. Even in the midst of a month that was a complete blur, this cheesecake is utterly memorable.
A few years ago I discovered Carr’s Whole Wheat Crackers completely by accident. Even though they are called crackers (and are found in the cracker section of the grocery store!), they taste like graham crackers but are much lower on the glycemic index. From what I understand, they are very similar to digestive biscuits that are popular across the pond in the United Kingdom. They aren’t sugar-free but the sugar content is minimal compared to regular graham crackers.
Cheesecake is a great dessert to experiment with if you are looking for low-sugar options. The filling doesn’t depend on sugar to give it height or texture, so it’s a perfect desert to use a sugar substitute, like Splenda. You can kick up the flavor by adding a swirl of your favorite fruit preserves. There are some wonderful sugar-free preserves (like Smuckers) and fruit-only preserves (like Polaner) that can add flavor but not a lot of sugar to your desserts.
Raspberry Swirl Cheesecake
Prep Time: 20 minutes
Cook Time: 35-40 minutes
3/4 cup crushed Carr's whole wheat crackers (or graham crackers)
2 tablespoons unsalted butter, melted
dash of cinnamon
pinch of salt
1 8oz package light cream cheese, softened to room temperature
1/2 cup granulated sugar (or sugar substitute, like Splenda)
1/2 teaspoon vanilla extract
2 tablespoons seedless (sugar-free) raspberry preserves
- Preheat the oven to 350 degrees. Grease a mini-springform pan (4 inch by 2 inches deep) with butter or spray with non-stick cooking spray.
- In a bowl, combine the crushed crackers with the melted butter, salt and cinnamon with a rubber spatula. Stir until fully combined.
- Press the crust mixture into the bottom of the prepared pan with your fingers. Bake for approximately 10 minutes. Let cool on a wire rack.
- While the crust is cooling, using an electric mixer, beat the cream cheese, egg, sugar (or Splenda) and vanilla until completely combined and smooth.
- Once the crust is cool, spread one tablespoon raspberry preserves in a layer across the crust.
- Pour the cream cheese mixture on top of the raspberry layer.
- Using a small spoon, place small dollops of the remaining raspberry preserves on the top of the cream cheese mixture. Using a thin knife, carefully swirl the mixture together. Careful not to over swirl.
- Bake for 35-40 minutes or until mixture has set. Let cool on a wire rack. Refrigerate for at least 2 hours before serving.