Raspberry Vanilla Bean Cheesecake

By Stacy_K

A healthier alternative than the typical cheesecake but still tastes just as good.

Ingredients

• Crust:
• 1/2 cup chopped pecans
• 1/2 cup shredded, unsweetened coconut
• 2 T. coconut oil
• Cheesecake:
• 16 oz cream cheese - full fat, low fat, or fat free or any combo
• 1/2 cup low fat sour cream
• 1/2 cup organic cane sugar
• 3 eggs
• 2 T. ground Tahitian vanilla beans
• 1 t. vanilla
• 1 t. almond extract
• pinch of salt
• Juice and zest of one lemon
• 1 cup fresh (or frozen, thawed) raspberries
• Topping:
• 1/2 cup fresh raspberries

Preparation

Step 1

Preheat oven to 375 F.

Mix crust ingredients and press into the bottom of a spring form pan.

With a large mixer, beat cream cheese until smooth. Add sour cream and sugar and beat until smooth. Add eggs one at a time and beat until combined. Add vanilla beans, vanilla and almond extracts and mix. Mix in lemon zest and juice. Then stir in the raspberries.

Pour the cheesecake batter on top of the crust. Bake for ~40 minutes until sides of cheesecake are firm to touch. Turn off oven and crack the door open. Let cheesecake stand in oven for 40 minutes.

Remove and cool completely. Top with fresh raspberries.