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Categories:
sugar butter cashews graham cracker cheese sugar eggs almond vanilla yogurt flour raspberries sugar water silk milk flour almond
Viewed: 86 - Published at: 6 years agoIngredients
- 2 tablespoons sugar
- 14 cup butter, melted
- 3 tablespoons crushed cashews, unsalted (if allergic to nuts, than replace the 3 tbsp nuts with graham crackers)
- 23 cup crushed graham cracker
- 16 ounces room temp neufchatel cheese
- 23 cup sugar
- 3 eggs
- 12-1 teaspoon almond extract (depending on your preference)
- 2 12 cups vanilla yogurt
- 4 12 tablespoons flour
- 2 cups raspberries (fresh or frozen)
- 3 tablespoons sugar or 3 tablespoons Splenda sugar substitute
- 2 tablespoons water
- 2 tablespoons silk milk
- 3 tablespoons flour
- 14 teaspoon almond extract
Method
- Pre-heat the oven to 300 degrees F. Mix the crushed graham crackers, cashews, butter and sugar together in a medium bowl or food processor.
- Line the springform pan with aluminum foil and press in the mixture fir the crust until all bottom sides of the pan are covered equally.
- In a medium bowl; beat the cheese and sugar until smooth.
- Add the eggs and extract and beat for an additional minute.
- Add the yogurt and flour and beat for another 2 minutes.
- Carefully pour over the crust, being sure to distribute the filling evenly.
- Fill the outer pan of your springform pan with hot water and set into the oven to bake.
- Bake for approx 1-1 1/2 hours until the edge is set at least 2 inches from the rim, the center should still jiggle.
- Meanwhile; puree' the raspberries in a blender or food processor.
- Put a saucepan on the stove and put all of the ingredients to the raspberry sauce inches Stir until warm and remove from heat.
- Keep in fridge until needed.
- Turn the oven off and leave in for an additional 30-50 minutes until only an inch-wide diameter of the cheesecakes center still jiggles.
- Run a metal spatula along the edge of the cheesecake to loosen the edges and prevent sticking.
- Cool the cheesecake for at least 6 hrs in the fridge before eating and serve with raspberry sauce.
