Ingredients:

  • 1.5 cups (150g) low-sugar graham cracker crumbs
  • 2 tbsp (28g) natural unsalted butter, melted
  • 1 tbsp (15ml) raw honey
  • 0.5 tsp sea salt
  • 24 oz (680g) full-fat cream cheese, softened
  • 0.5 cup (140g) plain Greek yogurt
  • 0.75 cup (190g) all-natural creamy peanut butter
  • 0.75 cup (150g) coconut sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1 tbsp (15ml) pure vanilla extract
  • 1 cup (125g) fresh raspberries
  • 1 tsp lemon juice
  • 1 tbsp maple syrup

Instructions:

  1. Prepare the Fruit Reduction: In a small saucepan over medium heat, combine raspberries, lemon juice, and maple syrup. Simmer for 8 minutes, until the berries break down and the liquid coats the back of a spoon. Strain through a fine-mesh sieve and set aside to cool.
  2. Construct the Crust: Combine graham cracker crumbs, melted butter, honey, and sea salt. Press firmly into the bottom of a 9-inch springform pan. Pre-bake at 350°F (177°C) for 10 minutes, then cool.
  3. Cream the Base: In a stand mixer, beat the softened cream cheese and coconut sugar until completely smooth. Add the peanut butter and Greek yogurt, mixing until fully emulsified.
  4. Add Eggs: Incorporate the eggs and egg yolk one at a time on low speed to avoid aerating the batter. Stir in the vanilla extract.
  5. Assemble for Baking: Wrap the exterior of the springform pan in heavy-duty aluminum foil. Pour the peanut butter batter over the crust. Drop spoonfuls of the berry reduction onto the surface and swirl with a knife.
  6. Bake in Water Bath: Place the pan in a large roasting pan filled with 1 inch of hot water. Bake at 325°F (163°C) for 1 hours 15 mins until the edges are set but the center remains slightly jiggly.
  7. Cool and Chill: Turn off the oven and crack the door; let the cake sit for 1 hour. Remove and refrigerate for at least 6 hours (preferably overnight) before serving.