Raspberry Beet Cheesecake

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Prep Time 20

Cook Time 55

Total Time 1 15

Course Dessert

Servings 12 servings

Ingredients

Crust:

1/2 cup vanilla wafers
1 tablespoon olive oil

Cheesecake:

1 cup roasted red beets skinned (about 2)
1 pound neufchâtel cheese reduced fat cream cheese
3/4 cup sugar
4 eggs
1 egg yolk

Topping:

2 cups fresh raspberries
1/4 cup low-fat sour cream

Instructions

Preheat the oven to 325 F. Process the vanilla wafers in a food processor until they are the texture of fine crumbs. (This can also be done placing the wafers in a plastic bag and crushing them with a rolling pin or something similar.) Add the olive oil, then press the crumbs into the bottom of a 9-inch metal cake pan.
Puree the beets in a food processor until smooth. Add the cream cheese, sugar, and eggs. Process until the mixture is smooth again, scraping the sides intermittently.
Pour the cheesecake batter over the wafer crust in the the pan. Bake at 325 degrees Fahrenheit until the cheesecake is firm in the center, about 55-60 minutes.
Remove from the oven. Cool.
Sprinkle sugar on top of the cheesecake and invert it out of the pan using two plates so that it rests top side up and crust side down on a plate.
Top with raspberries.
Slice and serve with sour cream.

Notes

Chef's Tips: You can roast the beets in the oven while you cook dinner. For extra speed, use the microwave instead and cook until beets are soft, about 3-4 minutes each (be sure to put a plate under them and to prick them with a knife or fork so they don't explode. Neufchâtel cheese is 30% lighter than regular cream cheese.

Nutrition Information: Serves 12. Each serving contains 219 calories, 12 g fat, 6 g saturated fat, 0 g trans fat, 108 mg cholesterol, 184 mg sodium, 21 g carbohydrate, 2 g dietary fiber, 17 g sugar, and 7 g protein. Each serving also has 9% DV vitamin A, 10% DV vitamin C, 7% DV calcium, and 5% DV iron.

Raspberry Beet Cheesecake