Raspberry Cheesecake

I am a big fan of cheesecakes and I make so many different flavors that everyone raves about these cheesecakes. Today I am presenting another fantastic cheesecake from my kitchen. This velvety smooth pink colored cheesecake with a nut crust is flavored with fresh raspberry preserve and topped with whipped raspberry cream. It's a wonderful dessert for any occasion.

As usual this cheesecake is made of reduced fat cream cheese, less sugar and low fat sour cream without compromising the rich flavor and taste. This recipe is simple to make and turns out amazing! You can serve cheesecake as is but decorating cheesecakes add an elegant touch and it seems more delicious! Lets get baking.

Ingredients~
For the crust:
2 cups ground almonds
2 tbsp tapioca flour
1/8 cup sugar
1/8 cup melted butter
1 tbsp milk

For the preserve~
1 1/4 cup fresh raspberry puree
1/2 cup sugar

For the filling:
3 (8 oz.)pack 1/3 less fat cream cheese, at room temperature
1 cup low fat sour cream, at room temperature
1 1/4 cup sugar
1 tbsp tapioca flour
1/2 cup raspberry preserve

For the whipped raspberry cream frosting~
1/2 cup super cold heavy cream
4 oz. low fat cream cheese, at the room temperature
1/2 cup dried raspberry, powdered or 2 tbsp raspberry preserve
1/3 cup confectioner sugar
Fresh raspberries

Method~
In a medium saucepan add raspberry puree and sugar.  Bring to a boil over medium heat and cook for about 15 minutes or until saucy consistency. You can strain to get rid off the seeds. Let it cool for a while.

For the nut crust, preheat the oven to 350 degrees Fahrenheit. Coat entire 8 inch spring form pan with oil or butter. In a mixing bowl combine all crust ingredients until evenly moistened. Press crumb mixture over bottom of a parchment lined 8-inch round spring-form pan. Wrap bottom and outside of the pan with heavy duty aluminium foil. Bake for 10 minutes. 

For the filling, blend cream cheese, sour cream, sugar, Vanilla extract together until just smooth, then add eggs, one at a time.  Mix well but do not over mix. Pour 1/2 of the batter into the cake crust. Drop 1/2 of raspberry preserve over the batter and swirl with a knife or a tooth pick. Repeat the same process with remaining batter and sauce. 

Tap 3-4 times on the counter to eliminate air bubbles. Place the cheesecake filled spring form pan in a small roasting pan; pour hot water into the roasting pan until it reaches halfway up the sides of the foil wrapped spring form pan. Bake for 60-70  minutes until top sets. Turn off the heat and leave cheesecake in the oven for one hour with the door closed. Remove from the oven and let it cool in the room temperature; then refrigerate at least 4-6 hours covered with a plastic wrap. 

Chill a medium bowl and wire whisk or electric beater attachment for at last half an hour then whip the heavy whipping cream, raspberry powder and confectioner sugar until stiff peaks form. In another small bowl beat cream cheese until smooth. Fold in the whipped cream into the cream cheese. Run a blunt knife around the edges of the spring form pan. Remove carefully and place on a  platter. Spread some whipped cream cheese frosting over the top and side of the cheesecake, then pipe around it using a piping bag or ziplock bag with a decorating tip. Top with some fresh raspberries. Cover with a plastic wrap and store in the refrigerator up to 5-6 days. 

Happy Baking!!