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Low-Calorie Raspberry Lemon Cheesecake - Bright, Fresh, and Light

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups finely crushed light graham crackers (about 12 full sheets)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar or zero-calorie granulated sweetener
  • Pinch of salt
  • For the raspberry swirl: 1 1/2 cups fresh or frozen raspberries
  • 2–3 tablespoons granulated sugar or sweetener, to taste
  • 1 teaspoon lemon juice
  • For the cheesecake filling: 16 ounces reduced-fat (neufchâtel) cream cheese, softened
  • 1 cup plain nonfat or low-fat Greek yogurt
  • 2 large eggs + 1 large egg white, room temperature
  • 2/3 cup granulated sugar or zero-calorie granulated sweetener
  • 2 tablespoons cornstarch
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Optional garnish: Extra raspberries, thin lemon slices, or a dusting of powdered sweetener

Method
 

  1. Prep the pan. Heat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment. Lightly mist the sides with nonstick spray.
  2. Make the crust. Stir crushed graham crackers, melted butter, sugar or sweetener, and a pinch of salt until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes until fragrant. Cool while you make the filling.
  3. Cook the raspberry swirl. In a small saucepan, combine raspberries, sugar or sweetener, and lemon juice. Simmer over medium heat for 5–7 minutes, stirring and mashing, until saucy. Strain through a fine sieve to remove seeds if you like. Cool to room temperature.
  4. Beat the cream cheese. In a large bowl, beat softened cream cheese with sugar or sweetener and salt on medium speed until smooth and fluffy, about 2 minutes. Avoid overbeating to limit air bubbles.
  5. Add yogurt and flavorings. Mix in Greek yogurt, lemon zest, lemon juice, vanilla, and cornstarch until just combined and silky.
  6. Add eggs. Beat in eggs and egg white one at a time on low speed, scraping the bowl as needed. Stop mixing as soon as the batter looks even and glossy.
  7. Assemble. Pour the filling over the cooled crust. Dollop 8–10 spoonfuls of raspberry sauce on top. Use a skewer or knife to gently swirl, keeping the pattern on the surface.
  8. Bake gently. Place the springform on a rimmed baking sheet. Bake at 325°F for 40–50 minutes. The edges should be set, and the center should have a slight jiggle like Jell-O. Do not overbake.
  9. Cool slowly. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then set it on a rack to cool completely.
  10. Chill and serve. Cover and refrigerate at least 6 hours, preferably overnight. Release the springform, slice with a warm, clean knife, and garnish if you like.