How about preparing this exquisite whole wheat raspberry cheesecake! A light, sugar free, and easy to make dessert. And best of all, this recipe doesn’t need to be baked! Dare to explore all the flavor of raspberry preparing this wonderful cheesecake!
Expanding the options in whole wheat sweet tarts recipes, I bring you this a new proposal to prepare a raspberry cheesecake. A recipe to show off, without knowing too much about cooking and look like a professional!
Raspberries have really beneficial properties, since they have a high content of antioxidants, fibers, vitamin C and potassium. Which contribute to control blood pressure, stabilize blood sugar, improve intestinal transit (diuretic), increase blood circulation, and strengthen the immune system. Also with the benefit of its low calorie and sugar content.
Let’s talk a bit about the recipe:
This recipe is very simple and easy to make, although it requires a little time to prepare. The ingredients are simple and easily accessible in any store. Fresh or frozen raspberries can be used, but the fresher they are, the better they taste. Also can be made with strawberries, blackberries, blueberries or red berries.
Raspberries are used in pureed form and once it is ready, you can optionally remove the seeds with a sieve. In this opportunity to prepare the recipe I used frozen raspberries, pureed it in the blender and did not remove the seeds.
The base is prepared with whole wheat cookies. Which can be made at home or bought. One thing to keep in mind is to choose cookies that are a bit hard, because when you chop them they should be like sand. This time I made the base with whole wheat chocolate cookies that I prepared and I had leftovers, I leave the link here in case you are interested.
Allow to cool well in the refrigerator before placing the last layer on the base of the cheesecake, at least two or three hours cold. Because if it is not very solid and firm, it may mix a little. And when cutting the cheesecake you cannot visually appreciate the different layers.
About the mold:
This whole wheat raspberry cheesecake does not need to be baked. Therefore, to assemble you can use the mold you have, as long as it is easily removed from the mold. The pan size for this recipe is 20 cm / 7.87 in in diameter. You can also choose to make the cheesecake in individual portions.
When you use tin molds, for example, it is necessary to wrap with kitchen plastic wrap before. Because the acidity of the raspberries will turn the edges of the cheesecake black. This time I prepared this recipe with an acetate sheet mold adjusted to measure.
Acetate sheets in baking recipes are very useful and have great advantages. Because they are reusable, they adjust to different sizes, they are easily cleaned, it is cheaper than any other mold and best of all, it does not take up as much space in the kitchen.
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- RASPBERRY PUREE:
- Raspberries 350 g / 12.35 oz / 0.77 lb
- Water 100 ml / ½ cup / 6 ½ tbsp
- Light cream cheese 200 g / 7.05 oz / 0.44 lb
- Whole wheat cookies 250 g / 8.82 oz / 0.55 lb
- Sweetener sachets 2-3 g / 0.07-0.11 oz / 2-3 units
- Light cream cheese 200 g / 7.05 oz / 0.44 lb
- Skim milk 500 ml / 2 ½ cups
- Sweetener sachets 3-4 g / 0.11-0.14 oz / 3-4 units
- Unflavored gelatin 14 g / 0.49 oz / 0.030 lb
- Raspberry puree 200 g / 7.05 oz / 0.44 lb
- LAST LAYER:
- Water 400 ml / 2 cups
- Raspberry puree 150 g / 5.29 oz / 0.33 lb
- Unflavored gelatin 14 g / 0.49 oz
- Sweetener 4-5 sachets / 4-5 g / 0.14-0.18 oz
- Blend the raspberries. Place the puree and water in a pot, bring to a low heat. Stir constantly and it doesn't stick. Cook until it begins to thicken. Reserve.
- For the base: Crush the whole wheat cookies. Place in a bowl, add the light cream cheese and the sweetener. Mix.
- In a tall mold place the mixture of whole wheat cookies and cream cheese. Press, compacting evenly to form the base of the cheesecake. Store in the refrigerator.
- For the cheesecake: Place the light cream cheese, skim milk, sweetener, unflavored gelatin and half of the raspberry puree in a pot. Mix until homogenized. Bring to a moderate heat until it boils. Remove from heat, allow to cool to room temperature.
- Carefully pour the cheesecake mixture over the cookie base (use a ladle if necessary). Take to the refrigerator for 2 or 3 hours.
- For the last layer: Place half of the remaining puree and the water in a pot, dissolve the unflavored gelatin and the sweetener. Bring to a moderate heat until it boils. Remove from heat, allow to cool to room temperature. Carefully pour over the cheesecake base (use a ladle if necessary). Refrigerate for 2-3 hours.
- Peel off the edges with a knife. Remove the mold.
- Diabetics: use sugar-free cookies.
- The raspberry puree can be replaced: use raspberry, cherry, strawberry flavored gelatin, etc. (unflavored gelatin is replaced)
- Mold size used: 20 cm / 7.87 in diameter