LIGHT ORANGE RASPBERRY CHEESECAKE
You’re in the mood for something sweet and scrumptious, something that is comforting but also light — and also super easy to make, because honestly, who has the time?
Well good news! This light Orange Raspberry Cheesecake recipe is basically a dream come true and does it all. Sure to satisfy your need for something sweet, your busy schedule and your wellness goals, while also being a genuinely tasty treat. Don’t believe me? Whip one up for yourself and see!
Eat a slice as-is, jazz it up with some light frozen yogurt, fresh fruit, or homemade jam, or have it all to yourself — I won’t tell!
6 graham crackers (whole)
non-stick cooking spray
3/4 cup water
3 tablespoons cornstarch
8 ounces light cream cheese
8 ounces tofu (regular)
2/3 cup brown sugar
1 teaspoon vanilla extract
1 medium orange, juiced and zested
1/2 cup of frozen raspberries
2. Meanwhile, place graham crackers in food processor. Process into crumbs. Spray an 8-inch round cake pan with cooking oil spray and place crumbs into bottom of pan, spreading them evenly across bottom.
3. Stir water and cornstarch and place into blender jar. Add remaining filling ingredients, except the orange juice and zest. Blend for 1-2 minutes until creamy, scraping down sides of jar with spatula occasionally. When filling is creamy, add orange juice and zest and mix for 3 seconds, until just incorporated.
4. Pour filling on top of graham cracker crumb crust. Place pan on top of trivet, cover with lid and cook for 3 hours on high. When time is up, remove lid, turn off slow cooker, and allow cake to cool for 30-60 minutes. When cool enough to handle, remove cake pan and place in fridge to chill, 2-3 hours before serving.
5. Carve orange peel and use as a decorative orange ribbon to drape on each slice! (optional)
6. Top with raspberries.
7. Serve and ENJOY!!!
Did you try this recipe?
Love it or leave it, I’d love to see your kitchen creations! Share a photo of this dish and tag me on Instagram at @soniajhas so we can be cooking pals!