Almond-Crust Raspberry Cheesecake

A decadent cheesecake featuring a homemade almond crust and swirls of fresh raspberry sauce. Made with lowfat cream cheese and sour cream, this elegant dessert combines the rich flavors of vanilla cheesecake with tart raspberries.

8 servings

1 hr 35 min

Published October 4, 2025

Ingredients

•1 pint raspberries
•1 tablespoon granulated sugar
•1 spray Vegetable oil cooking spray
•2 cups slivered almonds
•¼ cup packed light-brown sugar
•2 tablespoons unsalted butter
•1 piece Parchment paper
•20 oz lowfat cream cheese
•¾ cup granulated sugar
•¾ cup lowfat sour cream
•1 teaspoon pure vanilla extract
•4 large eggs

Cooking Instructions

1.
Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.
15 min
2.
In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.
20 min
3.
Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.
60 min

Ingredients

•1 pint raspberries

•1 tablespoon granulated sugar

•1 spray Vegetable oil cooking spray

•2 cups slivered almonds

•¼ cup packed light-brown sugar

•2 tablespoons unsalted butter

•1 piece Parchment paper

•20 oz lowfat cream cheese

•¾ cup granulated sugar

•¾ cup lowfat sour cream

•1 teaspoon pure vanilla extract

•4 large eggs

Cooking Instructions

Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.

15 min

In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.

20 min

Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.

60 min