Healthy Cheesecake Recipe: Indulge Guilt-Free

Embark on a culinary journey with our Healthy Cheesecake Recipe, designed for those who love indulging in desserts but are mindful of their health. This guide offers a delightful way to enjoy the classic cheesecake with fewer calories and more wholesome ingredients. Perfect for any dietary needs without sacrificing flavor, our recipe ensures your dessert cravings are met healthily and deliciously.

Benefits of Enjoying Our Lemon Kissed Raspberry Cheesecake

This cheesecake isn’t just delicious—it’s packed with the goodness of raspberries, pistachios, and lemon. Raspberries provide a rich source of dietary fiber and vitamin C, making them great for immune support and skin health. Pistachios add a heart-healthy boost of fats and are a good source of protein. The zest of lemon not only brightens the flavor but also infuses the dish with vitamin C and antioxidants, which promote digestive health.

Recipe Details

Prep Time: 30 minutes | Cooking Time: 35 minutes | Chilling Time: 3 hours | Total Time: 4 hours 5 minutes
Kcal: 490 kcal | Servings: 12 servings

Ingredients

Fo r the Pistachio Crust:

  • 1 cup shelled pistachios, finely ground
  • 1/2 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted

F or the Lemon Cream Cheese Layer:

  • 16 oz cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Fo  r the Raspberry Mousse Layer:

  • 1 cup raspberries, pureed and strained
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons gelatin, dissolved in 2 tablespoons water
  • 1 cup heavy cream, whipped to soft peaks

For the Topping:

  • Fresh raspberries
  • Whipped cream
  • Crushed pistachios
  • Raspberry coulis
  • Lemon zest

Directions

  1. Pistachio Crust: Preheat oven to 350°F (175°C). Mix pistachios, graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
  2. Lemon Cream Cheese Layer: Beat cream cheese with sugar until smooth. Incorporate eggs one at a time, then mix in heavy cream, lemon juice, zest, and vanilla. Pour over crust and bake for 25 minutes. Cool and chill for 1 hour.
  3. Raspberry Mousse: Blend raspberry puree with sugar and gelatin. Gently fold in whipped cream. Spread over the chilled lemon layer. Refrigerate until set, about 2 hours.
  4. Topping: Before serving, decorate with raspberries, whipped cream, pistachios, raspberry coulis, and lemon zest.

Nutritional Breakdown Per Serving

  • Calories: 490
  • Carbohydrates: 30g
  • Protein: 6g
  • Fat: 38g
  • Saturated Fat: 18g
  • Polyunsaturated Fat: 4g
  • Monounsaturated Fat: 12g
  • Trans Fat: 0g
  • Cholesterol: 115mg
  • Sodium: 200mg
  • Potassium: 200mg
  • Fiber: 2g
  • Sugar: 18g
  • Vitamin A: 10%
  • Vitamin C: 15%
  • Calcium: 5%
  • Iron: 7%

Notes

  • Substitute Options: For a lighter version, use low-fat cream cheese and substitute half the sugar with a sugar alternative.
  • Serving Suggestions: Pair this cheesecake with a light Moscato or a crisp Prosecco to enhance the citrus and berry flavors.
  • Storage Tips: Keep refrigerated and consume within 3 days for best freshness.

Conclusion

Our Lemon Kissed Raspberry Cheesecake with Pistachio Crumb is more than just a treat for your taste buds; it’s a feast for the eyes and a boost for your well-being. Whether for a special occasion or a delightful end to a meal, this cheesecake offers a perfect blend of taste, health, and indulgence. Enjoy a slice of this exquisite dessert and let every bite take you closer to culinary bliss.

FAQs

1. Can I make this cheesecake ahead of time? Yes, you can prepare this cheesecake up to two days in advance, keeping it refrigerated until ready to serve.

2. What can I use if I don’t have a springform pan? A deep pie pan or a regular cake pan lined with foil or parchment paper works as an alternative, allowing easy removal.

3. How do I prevent the cheesecake from cracking? Avoid overbeating the eggs, and ensure gentle baking. A water bath can also help minimize heat intensity.

4. Are there any alternative fruits I can use in the mousse layer? Absolutely! Blueberries or strawberries make great substitutes for raspberries in the mousse layer.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Cheesecake Recipe: Indulge Guilt-Free

Healthy Cheesecake Recipe: Indulge Guilt-Free


  • Author: Maria

Description

Embark on a culinary journey with our Healthy Cheesecake Recipe, designed for those who love indulging in desserts but are mindful of their health. This guide offers a delightful way to enjoy the classic cheesecake with fewer calories and more wholesome ingredients. Perfect for any dietary needs without sacrificing flavor, our recipe ensures your dessert cravings are met healthily and deliciously.


Ingredients

Scale

For the Pistachio Crust:

  • 1 cup shelled pistachios, finely ground
  • 1/2 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted

For the Lemon Cream Cheese Layer:

  • 16 oz cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Raspberry Mousse Layer:

  • 1 cup raspberries, pureed and strained
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons gelatin, dissolved in 2 tablespoons water
  • 1 cup heavy cream, whipped to soft peaks

For the Topping:

  • Fresh raspberries
  • Whipped cream
  • Crushed pistachios
  • Raspberry coulis
  • Lemon zest

Instructions

  1. Pistachio Crust: Preheat oven to 350°F (175°C). Mix pistachios, graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
  2. Lemon Cream Cheese Layer: Beat cream cheese with sugar until smooth. Incorporate eggs one at a time, then mix in heavy cream, lemon juice, zest, and vanilla. Pour over crust and bake for 25 minutes. Cool and chill for 1 hour.
  3. Raspberry Mousse: Blend raspberry puree with sugar and gelatin. Gently fold in whipped cream. Spread over the chilled lemon layer. Refrigerate until set, about 2 hours.
  4. Topping: Before serving, decorate with raspberries, whipped cream, pistachios, raspberry coulis, and lemon zest.

Notes

  • Substitute Options: For a lighter version, use low-fat cream cheese and substitute half the sugar with a sugar alternative.
  • Serving Suggestions: Pair this cheesecake with a light Moscato or a crisp Prosecco to enhance the citrus and berry flavors.
  • Storage Tips: Keep refrigerated and consume within 3 days for best freshness.

Leave a Comment

Recipe rating