My first week of blogging, I posted a recipe for the easiest strawberry cheesecake ever (its seriously the most ridiculously simple recipe – you just have to be patient).
Last week, I was browsing the internet for semi-healthy cheesecake recipes. Trust me, they’re pretty hard to find; probably because cheesecake is inherently unhealthy, but oh so amazingly delicious. It’s unfortunate really. The only thing my googling efforts produced were cheesecake bars.
Cheesecake. Raspberry jam. How could those two not taste fantastic together?
This particular recipe comes from Sally’s Baking Addiction. I’ve tested her recipes before and for good reason: they’re hands down fantastic.
For the Crust:
- 3/4 cup graham cracker crumbs
- 2 tbsp. melted salted butter
For the Filling:
- 8 ounces reduced fat cream cheese, softened (do not use fat free)
- 3/4 cup plain low fat yogurt
- 2 egg whites
- 1/4 cup sugar
- 2 tbsp. all-purpose flour
- 1 tbsp. lemon juice
- 2 tsp. vanilla extract
- 1/4 cup raspberry jam
- Preheat oven to 350F degrees. For ease of cleanup, line a 8×8 baking pan with aluminum foil. Set aside
- First make the crust: Combine graham cracker crumbs and melted butter in a medium bowl. Bake for 8 minutes. Remove from oven
- While crust is cooling, prepare the filling: Beat softened cream cheese for 1 minute using a stand mixer. Beat in yogurt, egg whites, sugar and flour until mixture is smooth and creamy, roughly 3 more minutes. Add the lemon juice and vanilla extract. Beat for 1 additional minute until combined
- Pour filling into the baked crust. Using a spoon, make three lines of raspberry jam on top of the batter. Use a toothpick to swirl into batter
- Bake for 25 minutes. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least four hours
- To serve, lift the foil out of pan and cut into squares. Recipe serves approximately 12 depending on how large you cut each cheesecake bar