Low Sodium Raspberry Cheesecake
Indulge in the luscious flavor of this Low Sodium Raspberry Cheesecake, a guilt-free dessert that beautifully combines creamy texture with fruity flair. Perfect for those watching their sodium intake, this recipe features a sodium-free graham cracker crust and a velvety low-fat cream cheese filling naturally sweetened with honey. Topped with a homemade raspberry sauce infused with fresh lemon juice for a tangy lift, this cheesecake delivers on taste without sacrificing health-conscious goals. With simple techniques like slow baking to prevent cracking and a cooling period to enhance the texture, this dessert is both visually stunning and incredibly satisfying. Ideal for celebrations or everyday indulgence, this cheesecake is proof that delicious can still be wholesome!
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Recipe Information
Ingredients
- 1.5 cups Graham crackers, sodium-free
- 6 tablespoons Unsalted butter, melted
- 24 ounces Low-fat cream cheese, softened
- 1 cup Plain Greek yogurt
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1.5 cups Fresh raspberries
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Fresh lemon juice
Instructions
Preheat your oven to 325°F (165°C).
In a mixing bowl, combine sodium-free graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon to ensure it's even and compact.
In a large mixing bowl, beat the softened low-fat cream cheese until smooth.
Add the Greek yogurt, honey, and vanilla extract to the cream cheese and continue to beat until well combined.
Add the eggs, one at a time, beating on low speed until just incorporated after each addition. Do not overmix.
Pour the cheesecake filling over the prepared crust, spreading it evenly.
Bake in the preheated oven for about 50-60 minutes or until the edges are set and the center slightly jiggles when shaken gently.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30 minutes to prevent cracking.
While the cheesecake is cooling, prepare the raspberry topping.
In a small saucepan, combine fresh raspberries, cornstarch, water, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture starts to thicken and the raspberries break down. This usually takes about 5-7 minutes.
Allow the raspberry topping to cool before spreading it over the cooled cheesecake.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.
Nutrition Facts
Calories |
4600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 460.4 g | 167% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 238.7 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1823 mg | 140% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2571 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
