Caramel Raspberry Cheesecake

The deceptively decadent, creamy texture of this lightened-up version of a favourite dessert will trick your guests into thinking they're really splurging!

Ingredients:

• 1-1/4 cups (300 mL) arrowroot cookie or graham crumbs
• 1/4 cup (50 mL) butter, melted
• 1-1/2 tsp (7 mL) unflavoured gelatin
• 1 cup (250 mL) 10% Half-and-Half or 5% Light cream, divided
• 8 oz (250 g) soft caramels, unwrapped (about 30)
• 2 pkgs (each 250 g) light cream cheese, softened
• 1/4 cup (50 mL) granulated sugar
• 1 tsp (5 mL) vanilla
• 2 cups (500 mL) fresh raspberries, divided

Preparation:

• In a bowl, combine crumbs with butter.
• Press into bottom of a buttered 8- or 9-inch (20 or 23 cm) springform pan; freeze while preparing filling.
• In a bowl, sprinkle gelatin over 1/4 cup (50 mL) of the cream; let stand for 5 min until softened.
• In a saucepan, combine caramels and remaining cream; heat over low heat, stirring until melted.
• Set 2 tbsp (25 mL) of the caramel aside in a bowl for garnish; cover and refrigerate.
• Stir gelatin mixture into saucepan and heat, stirring, for about 1 min, until gelatin is dissolved.
• Let cool slightly.
• In a large bowl, using an electric mixer, beat cream cheese with sugar until fluffy.
• Beat in vanilla and caramel-gelatin mixture until blended.
• Sprinkle half of the raspberries over crust and gently drizzle cheese filling over top; smooth top.
• Refrigerate for about 4 hrs or until set (or up to 1 day).
• To serve, arrange remaining raspberries on top of cake.
• Warm reserved caramel sauce, if necessary, and drizzle over cake.
• Use a warmed knife to cut.

Prepared: 2010-04-10

Makes: 8-12 servings

Calories: 105

Categories: Cake | Cheesecake | Dessert

recipe source: dairygoodness.ca