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Vanilla and Raspberry Cheesecake – healthy version but delicious!

Posted on: 7th April 2013

Posted in: Recipes, Soups

This is my homemade vanilla and raspberry cheesecake recipe – it’s a no-bake cheesecake and very easy to make. If you’ve never made a cheesecake before, give it a go – like me, you will probably become addicted! You just make it up (ideally in the morning or the night before) and leave in the fridge. The whole thing only takes about 45 minutes to make (including cooling time for the topping). It’s also a healthy alternative to a traditionally unhealthy dessert. I have included the calorie and fat content and also the cost to make it for those of you eating on a budget. I made this for our big Easter Sunday family get-together and it went down a treat. Makes 12 generous portions. I used a 10″ flan dish, but if you’re using a smaller dish, just adjust the recipe amounts accordingly.

Ingredients

BASE

  • 75g of reduced fat (light) olive spread
  • 200g digestive biscuits (basic/value brand is fine)
  • 50g sugar

FILLING

  • 284ml (standard carton) reduced fat double cream (I used Elmlea Light)
  • 300g low fat cream cheese
  • 5 tablespoons granulated/powdered sweetener
  • 40g sugar
  • 2 teaspoons vanilla essence

TOPPING

  • 160g fresh raspberries
  • 180ml water
  • 1 tablespoon cornflour
  • 2-3 tablespoons granulated/powdered sweetener (adjust to your personal taste)

Method

  • Melt the olive spread in a saucepan over gentle heat (avoid boiling)
  • Crush the biscuits by placing them in a clean sandwich bag and banging them with a rolling pin
  • Add the crushed biscuits to the melted spread, followed by the sugar
  • Press the base mixture into the flan/cheesecake dish, using a metal spoon to push it down as much as possible. Chill in fridge
  • To make the filling, whip the double cream until thick, using a mixer
  • Add the cream cheese, sweetener, sugar and vanilla essence to the cream and mix together
  • Remove the biscuit base from the fridge, and place the filling onto the biscuit base, smoothing it on as evenly as possible. Place the cheesecake back in the fridge to chill while you make the topping
  • To make the topping, start by placing the raspberries and 150ml water into a small saucepan and gently bring to boil. The fruit will start to break open as it approaches boiling point. Simmer the raspberries for 2 minutes
  • Meanwhile, mix 30ml of cold water with the cornflour, until smooth and uniform
  • Add the cornflour/water to the raspberries, stirring all the time. The raspberry mixture should turn thick. Add the sweetener to the fruit
  • Allow the raspberry mixture to cool (it will thicken even more upon cooling) before spreading over the cheesecake filling
  • Place the finished cheesecake back in the fridge until you are ready to serve. Enjoy!

Servings

This cheesecake will make 12 generous servings

Cost per serving

The entire cheesecake ingredients cost £4.50 – that’s only 38p per serving!

Nutritional information

This cheesecake contains 246kcal and 15g fat per serving – much healthier than a shop-bought version

Tips / Serving suggestions

  • You don’t have to use raspberries – other fruits which work well on this cheesecake are blueberries, strawberries or cranberries
  • Use reduced fat digestives to lower the calories and fat a little more
  • This pudding is a great healthier alternative for people with diabetes. This is because of the reduced sugar and fat content (due to the use of sweetener and reduced fat ingredients)
  • If you need/want to gain weight, simply substitute the lower fat ingredients with standard ingredients (e.g. use standard double cream, and use butter instead of low fat olive spread

Vanilla & raspberry cheesecake

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