Raspberry Beet CheesecakeServes: 12Serving Size: 1/12 of the cheesecakeCrust:

• 1/2 cup vanilla wafers
• 1 tablespoon olive oil

Cheesecake:

• 1 cup roasted, skinned red beets (about 2)
• 1 pound 30% lighter cream cheese ? (neufchâtel cheese or reduced fat cream cheese)
• 3/4 cup sugar
• 4 eggs
• 1 egg yolk

Topping:

• 2 cups fresh raspberries
• 1/4 cup low-fat sour cream

Grind the vanilla wafers in a food processor until they are the texture of fine crumbs. Add the olive oil, then press the crumbs into the bottom of a 9-inch metal cake pan. Grind the beets in a food processor until smooth. Add the cream cheese, sugar, and eggs. Grind until the mixture is smooth again, scraping the sides intermittently.Pour the cheesecake batter into the pan over top of the crumbs. Set the pan in a water bath and bake on 325 degrees Fahrenheit until the cheesecake is firm in the center, about 55-60 minutes. Remove from the oven. Cool.Sprinkle sugar on top of the cheesecake and invert it out of the pan, leaving it top side up on a plate. Top with raspberries.Slice and serve with sour cream.Nutrition Information:Serves 12. Each serving contains 219 calories, 12 g fat, 6 g saturated fat, 0 g trans fat, 108 mg cholesterol, 184 mg sodium, 21 g carbohydrate, 2 g dietary fiber, 17 g sugar, and 7 g protein.Each serving also has 9% DV vitamin A, 10% DV vitamin C, 7% DV calcium, and 5% DV iron.Chef's Tips:You can roast the beets in the oven while you cook dinner. For extra speed, use the microwave instead and cook until beets are soft, about 3-4 minutes each (be sure to put a plate under them and to prick them with a knife or fork so they don't explode.