I needed something light and healthy that looked good. As always, keeping it simple was the name of the game so I went with a cheesecake recipe found on Skinnytaste. I managed to squeeze 32 reasonably sized squares out of this recipe.
When Nathan came home, he asked if there was any leftover. Unfortunately, there was not but that gave me the idea to make it again for his actual birthday. This time, I made it in a springform pan.
This cheesecake isn't quite as substantial as other cheesecakes I make. It has a light flavour and is very short - the perfect guilt-free treat.
SKINNY RASPBERRY CHEESECAKE (Based on recipe from Skinnytaste)
Ingredients
1 box biscuit base
8 oz package cream cheese, softened
1/4 cup sugar
6 oz fat-free Greek yogurt (original recipe uses vanilla Chobani)
2 large egg whites
1 tsp vanilla extract
1 tbsp all purpose flour
1 oz semi-sweet dipping chocolate
18 raspberries
Directions
1. Heat oven to 350°F and bake biscuit base in a lined tin according to instructions on the box. Set aside to cool.
2. In a medium sized bowl, gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour being careful not to over beat. Pour over biscuit base.
3. Bake for 25-30 minutes or until centre is almost set. Cool to room temperature, then chill a few hours in the refrigerator.
4. Melt the chocolate in microwave, 30 seconds at a time until melted being careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake, top with raspberries and sprinkle with icing sugar.
Notes
I've used this same recipe to make two square cakes, or one round cake. Either way, it's a very short cake - perfect snack size.
If you're going to cut apart your square cake into smaller squares to serve individually like I did, cut it apart before you drizzle the chocolate.
SKINNY RASPBERRY CHEESECAKE (Based on recipe from Skinnytaste)
Ingredients
1 box biscuit base
8 oz package cream cheese, softened
1/4 cup sugar
6 oz fat-free Greek yogurt (original recipe uses vanilla Chobani)
2 large egg whites
1 tsp vanilla extract
1 tbsp all purpose flour
1 oz semi-sweet dipping chocolate
18 raspberries
Directions
1. Heat oven to 350°F and bake biscuit base in a lined tin according to instructions on the box. Set aside to cool.
2. In a medium sized bowl, gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour being careful not to over beat. Pour over biscuit base.
3. Bake for 25-30 minutes or until centre is almost set. Cool to room temperature, then chill a few hours in the refrigerator.
4. Melt the chocolate in microwave, 30 seconds at a time until melted being careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake, top with raspberries and sprinkle with icing sugar.
Notes
I've used this same recipe to make two square cakes, or one round cake. Either way, it's a very short cake - perfect snack size.
If you're going to cut apart your square cake into smaller squares to serve individually like I did, cut it apart before you drizzle the chocolate.
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