So, I will post the original recipe and the lighter version in the parenthesis. I did not try it with Splenda but I have heard it is pretty good.
Gluten Free Cheesecake Recipe With Raspberry Topping Recipe
Whether you are gluten-free or not, you will be head over heels for this dessert. Not only does the cheesecake taste amazing by itself, but adding the freshness of the raspberry topping brings it to a whole new level.
Making this one cake everyone will love no matter the occasion. But that’s not the only reason this cake is such a hit; this cheesecake is also incredibly easy to make. Now, what’s better than that?
Another Gluten Free Recipe You Might Also Like Is This: Gluten Free Strawberry Cake
If you are wondering what’s so special about a gluten free cheesecake and why you wouldn’t want to make a regular one the answer is quite simple. Some people can’t have gluten the reason being they may have celiac disease which is the inability to digest gluten or or they don’t eat it by choice and they have cut out gluten for a diet.
Either way making a gluten-free cake or meal will give your friends, family, and guests the option of not eating gluten. You would be surprised how many people don’t get gluten these days.
As you can see, I cut it into pieces and served them on a long platter.
Now onto the recipe!
Cheesecake With Raspberry Topping Recipe
- Cream Cheese 3 – 8 oz boxes (1.5 Fat Free and 1.5 Light for lighter version)
- Eggs – 3 (1 of the eggs can be Eggbeaters)
- Sour Cream – 1 – 8 oz carton (Light)
- Sugar – 1 cup (to be really low in carb and calorie—use Splenda)
- Vanilla – 1 tsp
Topping Crust (Leave off for low carb, lower calorie and gluten-free)
- Butter – 1/3 cup melted
- Graham Crackers Crumbs – 1 3/4 Cup
- Sugar – 1/4 cup
- Fresh raspberries
- Raspberry jam
You Might Also Like This Recipe For: Dr Pepper Cake
- Mix crust and pat into bottom of greased spring foam pan. If you have enough to go part way up the sides….great.
- Beat cream cheese until smooth.
- Add rest and mix until smooth.
- Pour over crust.
- Leave crust off all together if you are going gluten-free, low calorie or low carb.
- Bake at 350 for 1 hour (45 minutes of this is cooked uncovered and the last 15, covered).
- You don’t want it too brown (like mine was). Turn off the oven and leave it in the oven until cooled completely.
- Take out of spring form pan and put on plate.
- Pour your jam into a bowl and stir it to make it pourable.
- If you need to put it on the stove on low for a couple of minutes and add a few drops of water to get it able to pour, I think that would work.
- I used some homemade jam and it was sort of runny and poured over the cheesecake nicely.
- Put in the refrigerator overnight or for at least 5 hours.
- Top with fresh raspberries before serving.
- Of course, your topping can be anything you want, if you don’t like or have raspberries or raspberry jam.
Hi, I’m Susan, a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive. I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.